Malaysian · dessert
Kuih Lapis (Steamed Layered Cake)
Kuih Lapis (Steamed Layered Cake) reads sweetness 6.7, richness 4.6 and sourness 4.3 on Palate's 0–10 flavor X-ray — a Malaysian dessert, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.5 / 10
- Sweet & Fruity — 7.4 / 10
- Sour & Bright — 5.1 / 10
- Bitter & Earthy — 0.7 / 10
- Rich & Fat — 5.7 / 10
- Aromatic & Spice — 1.9 / 10
The measured notes (of 18)
Sweetness 6.7 · Richness 4.6 · Sourness 4.3 · Nutty 3.4 · Salinity 3.4 · Citrus 2.5 · Fruity 2.5 · Floral 1.8 · Umami 1.4 · Herbaceous 1.3 · Bitterness 0.7
What's in it (7)
- 1 cup rice flour
- 1/2 cup tapioca flour
- 2 cups coconut milk
- 3/4 cup sugar
- 1/2 cup pandan juice
- 1/4 tsp salt
- a few drops food coloring
Time & effort: about 40 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 196.7 kcal, 1.9 g protein, 9.3 g fat, 28.6 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (2 steps)
- Make a thin batter from rice flour, tapioca, coconut milk, and sugar, divided into two portions colored green with pandan and pink with food coloring.
- Steam alternating thin layers one at a time in a lined pan, allowing each layer to set before adding the next.
Dishes with a similar flavor shape
- Dadar Gulung (Green Coconut Crepes) — Indonesian
- Kuih Seri Muka (Glutinous Rice with Pandan Custard) — Malaysian
- Klepon (Pandan Rice Balls) — Indonesian
- Tarta de Santiago — Spanish · Galicia
- Che Ba Mau (Three-Color Dessert) — Vietnamese
Keep reading: what sweetness, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.