Skip to main content

Kuih Lapis/Nine Layer Kuih

This nostalgic Kuih Lapis/Nine Layer Kuih is popular in Malaysia and Singapore. There are only a few ingredients required to create this wonderful kuih for snacks. Make sure you set a timer for the steaming process, wipe the pot cover dry after every layer is done and be careful not to let the hot steam burn your hands. Enjoy the kuih layer by layer...

Kuih Lapis/Nine Layer Kuih


160 g Castor Sugar
600 ml Water
3 Pandan Leaves, washed & knotted
200 g Rice Flour
6 Tbsp (60 g) Tapioca or Potato Flour
1 Can/400 ml Coconut Milk
1/8 tsp Sea Salt
Red Food Coloring

20 cm Round or Square Baking pan/tin, lightly greased
Steamer filled with boiling water


Bring the sugar, water, and Pandan leaves to a boil, reduce the heat and simmer for about 8 to 10 minutes. Let cool slightly and discard the pandan leaves.

In a large bowl, mix the rice flour, tapioca flour, coconut milk, sea salt and the sugar syrup. Stir until well blended and let the mixture rest for an hour. Strain the mixture and divide into 2 portions. Set aside one portion uncolored and about 4 to 5 small drops of red coloring to the other portions.

Place the greased pan in a steamer over high heat. Start with the colored mixture, pour ½ cup into the pan, set the timer for 6 minutes, and wipe the pot cover after every layer is done. (Stir the batter every time before pouring the next layer.) Continue with the uncolored layer and keep alternating the color layer, add a few extra drops of red coloring for the 9th layer, stir well and pour it over the steamed layer and steam for about 10 minutes. Remove from the steamer and let cool completely, about 5 hours, then cut the kuih into desire shapes and sizes.


  1. Beautiful kuih lapis :D
    Burnt many times... but I still love making and eating this kuih :D

  2. Lovely and sweet colors...I have bookmarked this! Angie, thanks for sharing this kuih lapis recipe:)

  3. My sister's favourite kueh when she was young. She used to peel each layer and eat them layer by layer. The ones I see usually have more random rainbow colours though, but I love these shades ofpink!

  4. They look Beautiful!

    I love kuih lapis :)

  5. Your Kuih Lapis is such a perfect in terms of layers as well as the colours. Lovely!

  6. Amazing! Just like store-bought ones!!!

  7. Lovely! This looks and sounds so similar to the Thai dessert khanom chan, which is one of my all-time favorites!

  8. Pretty treats...I would love to have these for small all-girls get together, when you are not really thinking of filling your tummies to the brim, but you want to have good food and fun conversations. Looks fun to prepare in the kitchen too. A must try!

  9. I have made dodol before and that went well. I have seen these pretty sweets on many blogs but I think I will have to watch a video or two before I make these on my own. Yours look so dreamy and picture perfect! Love the pink colour and the layers are perfect.

    Do you use coconut oil for greasing the pan or something else?

  10. now you got me craving for this! love the sweet pinks and reds you've used!

  11. I have alwaya wanted to try to make this. It looks great.

  12. I remember when I ate it when I was a little kid, I used to eat it layer by layer. It seems my children have taken it from me. Whenever I make this kue lapis, they'll eat it layer by layer. Very nostalgic :) Glad to find your blog.

  13. I used this recipe two days ago because my Aunty recommended it. She also recommended I used coconut cream instead of milk (which I ended up doing). I really liked it, although I think next time I should just stick with coconut milk, which you had specified, because the coconut was a bit too strong for me.

    Just a minor thing: I found the texture a little powdery. Is it because I used coconut cream instead of coconut milk (this is what I suspect)?

    And could I also increase the tapioca flour to rice flour ratio to obtain a more jelly-like consistency?

    1. I think the powdery texture is due to the coconut cream. As for the ratio of flour, you can always change up to your liking.

  14. Just tried this recipe, need to wait for 5 hours to cool. I cant wait to dive in. Looks really nice and wasn't too difficult to make either. Thank you for this recipe!

    1. I'm glad it turned out well for you, and thanks for the feedback.


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W