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Kuih Lapis Gula Melaka

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I would like to share with you one of the traditional Kuih that I have loved since I was a child – Kuih Lapis (Steamed Layered Rice Cake), which is sold in the market with beautiful colors and based on coconut milk flavor. Our approach is to use natural coconut sugar’s color and aroma to make the whole taste more fragrant and delicious.

Temperature of Steaming Kuih Lapis

The preparation materials and methods of this kuih are quite simple. Just need to be patient and repeat the same production process. If you want to steam a kuih lapis with a beautiful and smooth surface, the point to pay attention to is the steaming temperature and time. Raising the heat and steaming can shorten the time. But if the temperature is too high, the surface will foam or the next layer will not be able to bond after over-steaming.

Therefore, it is recommended to keep the temperature at medium heat to be conservative. Of course, each stove and pot are different. So if the time and temperature I suggest are not suitable for you, you have to make adjustments yourself. Simply, the surface will look matte after steaming. If you see that the surface of the kuih looks watery when opening the lid, extend the time or increase the temperature appropriately.

Kuih Lapis Gula Melaka 椰糖九层糕

Water Vapor

Everyone likes the smooth surface of the Kuih Lapis. The success or failure is also related to the pot and the mold. The problem we encountered with the sag is that the steamer used is not large enough. Resulting in poor steam circulation and uneven heating, causing the edge to rise and the middle sag phenomenon. To solve this problem, you can wrap cloth on the lid of the larger pot or use a bamboo steamer. There is neither the problem of water vapor dripping nor the problem of poor circulation because the bamboo steamer is designed to emit water vapor well.

Kuih Lapis is also a traditional pastry with good intentions. I wish you climb up that ladder of success after eating it! If you like us to share the recipe of Kuih Lapis Gula Melaka, welcome to share it with your relatives and friends, I wish you a happy life~

Here is other Kuih Muih recipe you may like Kuih Seri Muka, Kuih Ketayp, Pulut Inti, Pulut Tatal

Kuih Lapis Gula Melaka 椰糖九层糕
Kuih Lapis Gula Melaka 椰糖九层糕

Kuih Lapi Gula Melaka

The traditional Kuih that I have loved since I was a child – Kuih Lapis (Steamed Layered Rice Cake). Our approach is to use natural coconut sugar's color and aroma to make the whole taste more fragrant and delicious.

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4.34 from 12 votes
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Course: Dessert
Cuisine: Asian
Keyword: Cake, colorful, Traditional
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 900 grams
Calories: 132kcal


🟤 Coconut Sugar Batter

  • 70 g Rice Flour
  • 30 g Tapioca Flour
  • 110 g Coconut Milk
  • 90 g Coconut Sugar
  • 2 Pandan Leaves
  • 210 g Boiling Water
  • 1 g Salt

⚪ Coconut Milk Batter

  • 65 g Rice Flour
  • 25 g Tapioca Flour
  • 90 g Coconut Milk
  • 35 g Caster Sugar
  • 2 Pandan Leaves
  • 195 g Boiling Water
  • 1 g Salt


  • Put the coconut sugar, salt and pandan leaves into a bowl. The coconut sugar must be mashed first to melt it.
  • Pour boiling water into a bowl and stir until the coconut sugar melts.
  • Add coconut milk and mix well.
  • Add rice flour and tapioca flour and mix well.
  • Strain the prepared batter and weigh the total weight. Divide the total weight of the coconut sugar batter by 5, so you know how much weight you need to pour into the steam each time.
  • Repeat steps 1 to 5 to prepare the coconut milk batter. Divide the total weight of coconut milk powder by 4, so that you can know how much weight you need to pour in each time for steaming.
  • Apply oil around the mold. You can also spread banana leaves on the bottom.
  • Turn on the fire and boil the steamer, put the mold in to preheat.
  • After the steamer is on steam, pour in the coconut sugar batter as the first layer, and steam for 5 minutes on medium heat. Remember to stir the batter before pouring it in.
  • After the first layer is steamed, pour in coconut milk batter as the second layer and steam for 5 minutes on medium heat. Remember to stir the batter before pouring it in.
  • The steaming time and temperature may need to be adjusted as the kuih level gets higher. After each layer is evaporated and solidified, a matte surface will appear.
  • Repeat this operation until the ninth layer of coconut sugar. The last layer needs to be steamed for 10 minutes on medium heat to make sure it be cooked.
  • After steaming, take it out and let it cool. If you are in a hurry to demould and slice, you can soak the mold in ice water. But make sure that the mold is seamless.
  • Wait until it is completely cool before unmolding and slicing.



❤️ Tips
If you can’t finish it on the day, you can store it in the refrigerator, and then take it out and steam it when you want to eat it the next day. But the taste will be a little different compared with the fresh steamed one.


Serving: 1pc | Calories: 132kcal | Carbohydrates: 23.6g | Protein: 1.1g | Fat: 4.1g | Saturated Fat: 3.6g | Sodium: 85mg | Potassium: 53mg | Fiber: 0.7g | Sugar: 8.4g | Calcium: 5mg
Tried this recipe?Mention @my.lovelyrecipes or tag #mylovelyrecipes!

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