Coconut Kuih Lapis
Hawker • Singapore
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(for 2 pieces (approx. 80g total))
- 1/2 cup Rice flour (beras)
- 1/4 cup Tapioca flour (tepung ubi)
- 200 ml Coconut milk (light) (santan)
- 150 ml Water
- 3 tablespoons Fine sugar (reduce for lower calories)
- 1/8 teaspoon Salt
- 1 tablespoon Pandan juice (optional, for natural green coloring) - optional
- 1/2 teaspoon Natural red coloring (beetroot juice or food coloring) - optional
- 1 teaspoon Corn oil (for greasing)
Instructions
- 1
Prepare your steamer by bringing water to boil. Lightly grease a 12cm square or round steaming pan with corn oil.
5 minutes
Ensure even steam by arranging the pan in the center.
- 2
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.
5 minutes
Use a whisk for a silky batter.
- 3
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.
3 minutes
For authentic flavor, use fresh pandan juice.
- 4
Pour a thin layer (about 2 tablespoons) of the white batter into the pan. Steam for 3 minutes until set.
3 minutes
Use a ladle for even layers.
Why This Dish 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.
This Coconut Kuih Lapis recipe is lower in sugar and uses light coconut milk to reduce saturated fat content, making it a lighter treat compared to traditional versions. The flours are gluten-free, and natural coloring from pandan and beetroot adds vitamins and antioxidants. Each serving provides moderate carbohydrates for energy, a touch of healthy plant fat from coconut milk, and is fully vegetarian. The absence of dairy and eggs makes it suitable for those with certain allergies or dietary restrictions.
Pro Tips
- 💡Tip 1: Use freshly extracted pandan juice for the most authentic aroma.
- 💡Tip 2: Always steam each layer until set before adding the next to prevent mixing.
- 💡Tip 3: Let the kuih cool fully for clean, defined layers when slicing.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving for best texture. Avoid freezing as it affects the kuih’s chewiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
