Kueh Lapis
Hawker • Singapore
About Kueh Lapis
Multi-layered steamed cake — colorful and coconutty
How to Make Kueh Lapis (Traditional & Healthy Version)
Kueh Lapis is a beloved snack in Singapore’s vibrant hawker culture, often found at local kopitiams and market stalls. This colourful layered cake is a true visual delight, featuring distinct stripes made by steaming layer upon layer of batter. Originating from the Peranakan community, Kueh Lapis has become a staple in Singapore, symbolising our multicultural heritage and the fusion influences that define our local cuisine. Its soft, chewy texture and subtle sweetness make it a popular treat during teatime or festive gatherings. Traditionally, Kueh Lapis is made with coconut milk, rice flour, and tapioca flour, resulting in a fragrant dessert that melts in your mouth. Today, health-conscious Singaporeans are opting for lighter versions using reduced sugar and healthier coconut milk alternatives. Whether you’re enjoying it at a kopitiam or preparing it at home for family, Kueh Lapis brings people together with its nostalgic flavors and vibrant appearance. This recipe offers a healthier take on the classic, so you can savour this iconic snack guilt-free.
Ingredients(for 2 pieces per person, typical kopitiam serving)
- 1 cup Rice flour (beras)
- 1/2 cup Tapioca flour (tepung ubi)
- 1 cup Light coconut milk (santan)
- 1/3 cup Sugar (reduced for healthier version)
- 1 cup Water
- as needed Natural food colouring (pandan extract, beetroot juice, butterfly pea)
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract - optional
Instructions
- 1
Mix rice flour, tapioca flour, and salt in a large bowl. Gradually add water and stir until smooth and lump-free.
5 minutes
Sift the flours for an extra silky texture.
- 2
Add light coconut milk and sugar to the mixture, stirring until sugar dissolves completely.
3 minutes
Use warm coconut milk to help sugar dissolve faster.
- 3
Divide the batter equally into separate bowls. Add natural food colouring or extracts to each bowl for vibrant layers.
2 minutes
Use pandan for green, beetroot for red, butterfly pea for blue.
- 4
Grease a square or round steaming tray lightly. Pour a thin layer of one coloured batter and steam for 3 minutes.
3 minutes
Tap the tray to remove air bubbles for even layers.
Why This Dish is Healthy
By substituting full-fat coconut milk with light coconut milk and using less sugar, this Kueh Lapis is a smart choice for calorie-conscious individuals. It offers a sweet treat without excessive fats or refined sugars, and the use of natural colourings avoids artificial additives. Its portion-controlled serving makes it easy to fit into a balanced, healthy lifestyle.
This healthier Kueh Lapis recipe uses light coconut milk and reduced sugar, making it lower in saturated fat and calories compared to the traditional version. Rice flour and tapioca flour are gluten-free, providing a gentle source of carbohydrates and energy. The addition of natural food colourings like pandan and beetroot juice supplies antioxidants and micronutrients. The snack is vegetarian and contains no cholesterol, making it suitable for a range of diets.
Pro Tips
- 💡Tip 1: Use natural food colourings for vibrant layers and added health benefits.
- 💡Tip 2: Keep each layer thin to achieve a beautiful, multi-striped appearance.
- 💡Tip 3: Allow kueh to cool thoroughly before slicing to prevent tearing.
Storage & Serving
Store Kueh Lapis in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let it come to room temperature before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 32.0 g |
| Total Fat | 10.0 g |
| Fiber | 0.0 g |
