Ingredients

  • Serves 2-4 people
  • 300 g Tapioca Flour

    150 g Wheat flour

    325 g Sugar

    7 g Salt

    1200 ml Liquid Coconut Milk

    4 g Green Pandan Paste

    4 g White Food Colouring

    2 g Red Food Colouring

    7 g Cooking oil

     

  • Serundeng Coconut:

    300 g Grated Coconut

    5 g Salt

    5 g Sugar

     

    1 18x18cm Cake Pan

Lapis Kanji Kelapa
Recipe Courtesy of
Asian Food Network

Lapis Kanji Kelapa

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Entice your guests with this colorful layered cake for afternoon tea. Lapis Kanji Kelapa is a popular Indonesian kueh, made out of tapioca flour and wheat flour to get its signature chewy consistency. Kneaded with coconut milk and pandan for a rich and creamy flavor, the dough is then steamed to create a pillowy soft dessert. Enjoy this sweet treat after dinner, or as a snack to nibble on in between meals!
  • Medium
  • 60 min
  • 60 min
  • 15 min
  • 2 steps
  • 13 Ingredients
  • Medium
  • 2 steps
  • 13 Ingredients
  • 60 min
  • 60 min
  • 15 min

Instructions

  1. Steam the lapis kanji

    • In a medium bowl, add tapioca flour, wheat flour, sugar, salt and coconut milk. Mix well.
    • Grease all sides of the cake pan with oil so that it doesn’t stick.
    • Heat the steamer and bring the water to a boil. Once the water boils, reduce the heat and add the cake pan into the steam and let it stand for 5 minutes.
    • Divide the batter into 3 portions and add 2-3 drops of red, white and green dye respectively. Mix well.
    • Add about 60ml of red batter into the cake pan and steam for about 5 minutes.
    • After 5 minutes, add in 60ml of white batter and steam for another 5 minutes. 
    • Pour in 60ml of green batter and steam for 5 minutes. 
    • Repeat for all layers with the final layer red.
    • Steam for 25 minutes over medium heat
    • After 25 minutes, let it cool to room temperature and remove.
    Steam the lapis kanji


  2. Make coconut serundeng

    • In a bowl, add grated coconut, salt, sugar and stir well.
    • Steam for about 30 minutes.


Plate and Serve!

Cut the cake into 3 equal parts and slice them into 1 inch pieces. Coat well with coconut serundeng. Serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g Tapioca Flour

      150 g Wheat flour

      325 g Sugar

      7 g Salt

      1200 ml Liquid Coconut Milk

      4 g Green Pandan Paste

      4 g White Food Colouring

      2 g Red Food Colouring

      7 g Cooking oil

       

    • Serundeng Coconut:

      300 g Grated Coconut

      5 g Salt

      5 g Sugar

       

      1 18x18cm Cake Pan

    Nutrition
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