Corner Café

May 7, 2008

Kuih Lapis Beras / Kow Teng Kuih 娘惹九層糕

Filed under: Kuih-Muih — SeaDragon @ 10:02 pm
Tags: , , ,
Kuih_Lapis_Beras 08

Kuih_Lapis_Beras 04

Makes approx. 12 bite-size morsels

90g rice flour
100g tapioca starch
1/8 teaspoon salt
310ml (1 1/4 cups) water
125ml (1/2 cup) Kara brand Coconut Cream, or other good reliable brand of coconut cream

200g white granulated sugar
125ml (1/2 cup) water
4 pandan leaves, torn & knotted

Red, green & yellow food colouring, or other colours of your choice
1. Prepare a 15cm x 4.5cm deep round steaming tray or baking pan and grease lightly with cooking oil.
2. To prepare (A), mix together rice flour, tapioca starch and salt in a large mixing bowl. Slowly add water, stirring at the same time to mix well. Stir in coconut cream. Set aside.
3. To prepare (B), put all ingredients in a saucepan and bring to a boil over moderate heat. Cook 10 minutes over low heat. Remove pandan leaves and pour into a heatproof measuring jug to get 190ml (3/4 cup) of the syrup – if the syrup evaporated too much during cooking and is not enough, add hot water to make up to 190ml.
4. Pour the 190ml hot sugar syrup into (2) and stir well to mix into a thin batter.
5. Start boiling water in a steamer and place the prepared pan inside the steamer to heat up.
6. Measure out 3 equal portions of 170ml each, and you should have a fourth portion of about 250ml remaining. Leave one 170ml-portion uncoloured. Colour the other two 170ml-portions with green and yellow colour respectively. Colour the remaining fourth batter with red food colouring to get a pink hue.
7. When the steamer is at boiling point, turn heat down to moderately low. Pour about 85ml of the pink batter into the hot pan and steam for 4-5 minutes, or until set. Repeat with white, then yellow, then green batter respectively. Repeat the whole process of pink, then the remaining of white, yellow then green batter. You should have 8 layers by this time and only the pink batter left.
8. Add a little bit more red colouring to this remaining batter to make it red.
9. Steam this last red batter for 10 minutes.
Kuih_Lapis_Beras 01
10. Turn off heat and wait 5 minutes before removing lid of the steamer. This is to let water droplets have time to slide off along down the inside of lid, and prevent water droplets falling onto the kuih when lid is removed. Remove pan from steamer and let cool completely before removing kuih from the pan. Cut into bite-size morsels (square or diamond shapes) with a plastic knife and serve.
Kuih_Lapis_Beras 02

When measuring for the correct amount of batter to steam using a measuring spoon, have a glass of water ready nearby and dip the measuring spoon into the water to wash off after measuring one coloured batter to avoid colour contamination for the next coloured batter.

Texture: Soft but with a bit of bite
Consume: Best within 24 hours
Storage: Covered, at room temperature, or chill in the refrigerator in hot whether
Recipe Reference: ‘Kueh Lapis Beras’ by Mrs Leong Yee Soo


  1. seadragon

    such lovely colors, must try making this someday

    Comment by lily ng — May 11, 2008 @ 3:15 am | Reply

  2. Thanks, Lily. I love this recipe by Mrs Leong, have made it many times now.

    Comment by SeaDragon — May 11, 2008 @ 6:22 pm | Reply

  3. How come the rice flour used (90g) is less than tapioca starch (100g)? The result is a super gooey cake!

    Comment by Doris — September 5, 2009 @ 2:13 am | Reply

    • The original recipe from Mrs Leong used wet rice flour, I converted it to use dry rice flour and the proportion came out like that. If you get gooey result you have done something wrong when making it.

      Comment by SeaDragon — October 4, 2009 @ 10:04 am | Reply

  4. Dear Mrs Leong,

    Thank you so much for your recipe. I tried three times using your recipe for the Kueh Lapis because I like the gooey texture. However, it did not quite come out so well because it is quite sticky. Is it because the rice flour is more than the tapioca flour? Would u enlighten me. Thanks a million in advance.
    Regards, Lilyan

    Comment by Lilyaan Phuah — October 1, 2009 @ 12:52 pm | Reply

    • I’m NOT Mrs Leong, please read carefully. The kuih is sticky when it is warm, you are supposed to let it cool down before serving. The amount of rice flour and tapioca starch can be increased slightly in proportion to firm up the kuih slightly, but only if you know what you are doing. If not then I recommend you try someone else’s recipe.

      Comment by SeaDragon — October 4, 2009 @ 10:56 am | Reply

  5. It’s look delicious. Thanks for share

    Comment by Wulan — March 31, 2010 @ 11:39 am | Reply

  6. i’m trying this…. wish me luck!!!

    Comment by net_interpol — May 8, 2010 @ 2:56 pm | Reply



      Comment by net_interpol — May 8, 2010 @ 7:28 pm | Reply

  7. Hi!
    Thanks for sharing the recipe, it looks awesome !
    Do you think that I can use canned thick coconut milk instead of the coconut cream?
    Thanks for helping!

    Comment by sweets girl — March 24, 2011 @ 9:26 pm | Reply

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