How to Make Coconut Kuih Lapis (Traditional & Healthy Version)
Coconut Kuih Lapis is a beloved Singaporean dessert, instantly recognizable by its vibrant, multi-layered appearance and soft, chewy texture. This classic treat is a mainstay at local kopitiams and hawker centres, where it’s enjoyed by all generations. The word 'lapis' means 'layers' in Malay, and this kuih’s beautiful pastel colors reflect the rich tapestry of Singapore’s multicultural food scene. Each layer is delicately flavored with coconut milk, making every bite fragrant and satisfying. In Singapore, Coconut Kuih Lapis is more than just a sweet—it’s a nostalgic nod to our culinary heritage, often served at festive gatherings, birthday parties, or as a teatime snack. Its fusion of Peranakan and Malay influences showcases the diversity of Singaporean desserts. Modern health-conscious versions, like this recipe, preserve the authentic taste while using lighter ingredients and natural coloring, making Coconut Kuih Lapis a guilt-free indulgence. If you’re looking for an iconic Singaporean dessert that balances tradition, flavor, and health, this is the perfect recipe for you.
Ingredients
Step-by-step instructions
Step 1 · Prepare your steamer by bringing water to boil
Prepare your steamer by bringing water to boil. Lightly grease a 12cm square or round steaming pan with corn oil.
Step 2 · In a mixing bowl
In a mixing bowl, combine rice flour and tapioca flour. Add water, coconut milk, sugar, and salt. Stir well until batter is smooth with no lumps.
Step 3 · Divide the batter equally into three bowls
Divide the batter equally into three bowls. Add pandan juice to one bowl (green layer), natural red coloring to another (pink layer), and leave the third white.
Step 4 · Pour a thin layer (about 2 tablespoons) of the white batter into th...
Pour a thin layer (about 2 tablespoons) of the white batter into the pan. Steam for 3 minutes until set.
Step 5 · Repeat
Repeat, alternating colors as you like, steaming each layer for 3 minutes before adding the next. Finish with the most vibrant color on top.
Step 6 · After the final layer
After the final layer, steam the whole kuih for an extra 5 minutes to ensure it is cooked through. Remove from heat and let it cool completely.
Step 7 · Once cool
Once cool, gently loosen the kuih from the pan. Slice with an oiled knife for clean, beautiful layers. Serve at room temperature.
Why this recipe is healthy
By cutting down on sugar and using light coconut milk, this version of Coconut Kuih Lapis is more health-conscious without sacrificing taste. Steaming instead of baking or frying reduces the need for additional oil, keeping calories in check. Natural colorings and simple ingredients make this dessert suitable for those tracking their macros on a calorie-controlled diet. It's a perfect option for Singaporeans who want to enjoy authentic flavors responsibly.
A note on tradition
Coconut Kuih Lapis is a treasured part of Singapore’s hawker and kopitiam culture, often found alongside other traditional kuih at morning markets and festive occasions. Its layered structure is a symbol of unity in diversity, reflecting Singapore’s multicultural society. While particularly popular during Hari Raya and Chinese New Year, it’s also enjoyed year-round as a nostalgic snack that brings families together.