Kuih Lapis
Layered Malaysian cake with coconut and pandan flavors, requiring patience but minimal active cooking. Each delicate layer is poured and broiled until set, then stacked together for a stunning striped effect.
- Total time
- 50 min
- Servings
- 8
- Calories
- 218
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- 1.5 cups coconut milk
- ¾ cup granulated sugar
- 4 whole eggs
- 1.5 tsp pandan extract
- 4 tbsp unsalted butter, melted
- ¼ tsp salt
Instructions
- 1
Preheat broiler to high. Line an 8×8-inch square baking pan with parchment, leaving 2 inches overhang on all sides.
- 2
Whisk together flour, sugar, and salt in a small bowl until combined.
- 3
Beat eggs in a large bowl until pale and foamy, ~2 minutes. Whisk in coconut milk, pandan extract, and melted butter.
- 4
Fold flour mixture into egg mixture until no streaks remain. Strain through a fine sieve into a pouring container.
- 5
Pour 3 tbsp batter into pan. Broil 2–3 minutes until the surface is set and edges curl, then remove.
- 6
Repeat with remaining batter, pouring 3 tbsp over the cooled layer, broiling 2–3 minutes each time.
- 7
Continue until all batter is used and you have 8–10 thin, visible layers. Cool completely in the pan.
- 8
Lift the cake from the pan using parchment overhang. Cut into 1.5-inch squares with a hot, wet knife. Serve at room temperature.
Tools you’ll need
- 8×8-inch square baking pan
- parchment paper
- whisk
- small bowl
- large mixing bowl
- fine-mesh sieve
- pouring container or measuring cup
- broiler
- knife (dipped in hot water between cuts)
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