Kue lapis is Indonesian cuisine's master-level layer cake, made by steaming a batter of rice flour and coconut milk one thin layer at a time, each poured on top of the last. Pouring each layer only once the one beneath has fully set and bonded is the trickiest step, keeping the cake from falling apart into uneven layers. Because coconut milk replaces dairy milk entirely, it can also be made safely for anyone eating lactose-free.
Whisk the rice flour, starch, granulated sugar and salt with the coconut milk until smooth, then divide it in two and colour one half.
Pour a thin layer of batter into the mould and steam for 4 minutes until the surface dries.
Once each layer dries, pour the next colour on top, repeating the process for 22 minutes until the batter is used up.
Let the cake cool completely before unmoulding, then slice it with a sharp knife.
If you pour a new layer before the one beneath has fully set, the layers blur together and you lose the clean lines — don't add the next layer until the surface has dried.
Adding a few drops of pandan extract to the batter gives kue lapis the green layer and pleasant aroma typical of Indonesian bakeries.
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