Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
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
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
-
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.
-
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.
Reviews
{{formErrorMessage}}
Show more reviews
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
Close