Kue lapis is a technique-intensive Indonesian layer cake made by steaming thin layers of batter made with rice flour and coconut milk one at a time. Pour each layer over the previous one only after it has cooked and set so the cake forms smooth layers without falling apart. Because coconut milk is used instead of dairy milk, it can also be made for people following a lactose-free diet.
Whisk the rice flour, starch, granulated sugar, and salt with the coconut milk until smooth. Divide the batter in half and color one half.
Pour a thin layer of batter into the pan and steam it for 4 minutes, until the surface is dry.
Once each layer is dry, pour the next color over it. Repeat until all the batter is used, for 22 minutes.
Let the cake cool completely before removing it from the pan, then slice it with a sharp knife.
If you pour a new layer before the previous one is fully cooked, the layers will blend together and distinct lines will not form. Wait until each layer’s surface is dry before adding the next.
12 ince katman tek tek buharda pişti ve sonunda gerçekten pürüzsüz çizgiler çıktı, emeğine değdi.
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