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
Step-by-step instructions
Step 1 · Mix rice flour
Mix rice flour, tapioca flour, and salt in a large bowl. Gradually add water and stir until smooth and lump-free.
Step 2 · Add light coconut milk and sugar to the mixture
Add light coconut milk and sugar to the mixture, stirring until sugar dissolves completely.
Step 3 · Divide the batter equally into separate bowls
Divide the batter equally into separate bowls. Add natural food colouring or extracts to each bowl for vibrant layers.
Step 4 · Grease a square or round steaming tray lightly
Grease a square or round steaming tray lightly. Pour a thin layer of one coloured batter and steam for 3 minutes.
Step 5 · Repeat layering with alternating colours
Repeat layering with alternating colours, steaming each layer for 3 minutes before adding the next. Continue until all batter is used.
Step 6 · After the final layer
After the final layer, steam the whole kueh for an extra 5 minutes to set. Let it cool completely before slicing.
Step 7 · Remove kueh from tray
Remove kueh from tray, slice into bite-sized pieces, and serve on a plate.
Why this recipe 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.
A note on tradition
Kueh Lapis holds special significance in Singapore’s Peranakan heritage and is often enjoyed during festive occasions such as Chinese New Year and Hari Raya. It’s a snack that bridges generations, commonly found at kopitiams, hawker stalls, and family gatherings. Its layered appearance symbolises prosperity and unity, making it a favourite for celebrations and as a daily treat across the island.