Kue Lapis Tepung Beras
Posted by Lisa on Wednesday, December 27, 2006. Filed under: Snacks, Traditional Indonesian Food
Kue in Indonesia is a word given to a lot of variety of food such as cakes, breads, cookies, puddings, savoury snacks etc. This Kue Lapis means Layers Cake. But it is not a baked cake. Most common method to prepare traditional snacks and appetizers in Indonesia are steam and fry. Just like this Kue Lapis.
There are 2 kinds of traditional Kue Lapis. First is the one made from rice flour (Kue Lapis Tepung Beras) and the other is made from Sagoo flour (Kue Pepe). Both Kue lapis have the same method of cooking.
This Kue Lapis I post here is my mother's recipe. Normally, she will use fresh Pandan Leaves and Suji Leaves to get the green color and the aroma. But we can use Pandan Pasta instead. Because it's kind a difficult to find the leaves here in India. If Pandan pasta is not available, replace it with green food color (or any color you like) and a little vanilla ekstract to get the good aroma.
Ingredients:3 glass rice flour
1 1/2 glass sagoo flour
1 1/2 glass white sugar
6 glass coconut milk from 1 big size of coconut
Pandan Leaves, torn and knotted
1/2 tsp salt
few drops Pandan Pasta (or food color)
Combine sugar, coconut milk, salt and pandan leaves in a saucepan. Bring to a boil and stir constantly to dissolve the sugar. Strain and set aside until it become lukewarm.
Put rice flour and sagoo flour into a large mixing bowl. Pour in the coconut milk gradually and mix well. Strain the batter if needed to make sure there are no lumps in the batter.
Divide the batter into 2 Add few drops Pandan Pasta (or food color) to the half part of the batter and leave the other part white (I divide it into 1/3 part green and 2/3 part white).
Heat an oil greased 25 x 25 cm pan inside a hot steamer for 5 minutes. Pour 50 ml (1 ladle) of white batter into the pan. Cover the steamer and steam for 5 minutes until it getting firm. Open the steamer and pour 50 ml (1 ladle) green batter over the white, and steam for 5 minutes.
Repeat the procedure, alternating white and green batter until all the batter is used up. After the final layer is set, steam for a further 20 minutes. Remove from steamer and let it cool. Serve by cutting the kue with an oil greased knife.
February 03, 2007 8:32 AM
Oh..so that's how it is made! I have seen this at my friend's place but it was store bought. Thanks for sharing.
February 13, 2007 12:37 AM
My pleasure.
The preparation do need a lot of patient but the result is worthy :-)
December 29, 2007 3:22 PM
We have seen all your receipes. Found something different. i would like to say you that while preparing fried rice, i think we need to add soya sauce before adding rice. and also after adding soya sauce, that should be saute more. Sorry this is my opinion.
Have a nice day
Bye
Lavanya
September 09, 2010 12:06 AM
Asalaamu'alikum. My husband will be coming from Indonesia soon and I would like to make this cake for Id ul Fitri. I have never steamed anything before and I do not know what pot or other material I will need. Any suggestions?
-K
June 18, 2017 11:39 AM
Terimakasih Artikel "Kue Lapis Tepung Beras" nya bagus dan membantu sekali, semoga sukses selalu yaa .. Aamiin
Salam Resep Kue Kering Lebaran