Kuih Lapis Sarawak

Malaysian Food

Kuih Lapis Sarawak

Origin

Sarawak, Malaysia

Category

Traditional Malaysian dessert / Layered cake

Appearance

Multi-colored, translucent layers stacked neatly, usually cut into rectangular or square slices.

Ingredients

• Rice flour
• Tapioca flour
• Coconut milk
• Sugar
• Food coloring or natural coloring (pandan, butterfly pea, rose)
• Optional flavorings (vanilla, rose water)

Preparation

• Mix rice flour, tapioca flour, sugar, and coconut milk into a smooth batter.
• Divide and color the batter into portions.
• Steam each layer individually or layer by layer, allowing each layer to set before adding the next.

Equipment

• Steamer or large pot with steaming rack
• Baking tray or square mold
• Mixing bowls and spatula

Variations

• Color: rainbow, green (pandan), blue (butterfly pea), pink (rose)
• Flavor: pandan, coconut, chocolate-infused
• Mini bite-sized versions for snacks or festivals

Taste

Sweet, slightly creamy, subtle coconut flavor

Texture

Soft, chewy, slightly sticky, layered

Aroma

Fragrant coconut with hints of pandan or floral essence

Sound

Soft squish when cut or bitten

Cultural Significance

• Popular in Sarawak during festivals and celebrations
• Represents skill and tradition in local cuisine

Symbolism

The layered structure symbolizes unity, togetherness, and community

Regional Cuisine

• Indigenous to Sarawak but widely enjoyed across Malaysia
• Found in local markets, weddings, and cultural events

Social Context

• Served at family gatherings, festivals, and as a tea-time snack

Nutritional Information

• Rich in carbohydrates and fats
• Moderate sugar content

Health Benefits

• Provides quick energy
• Coconut milk supplies essential minerals

Dietary Restrictions

• Not suitable for those avoiding coconut (allergy)
• Gluten-free if using only rice and tapioca flour

Allergens

• Coconut
• Possible cross-contamination with other gluten-containing products

Cost

Affordable, sold in local markets or homemade batches

Production

Handmade or small-scale commercial; labor-intensive due to layered steaming

Sustainability

• Ingredients mostly locally sourced
• Minimal environmental impact using traditional steaming methods

Availability

Available in Sarawakian markets, specialty Malay dessert shops, and online stores

History

• Traditional Malay dessert with deep cultural roots
• Evolved from simple layered kuih to modern, colorful versions

Anecdotes

• A staple during Gawai Dayak festival
• Making it is a skillful art passed down through generations

How to Prepare

1. Mix rice flour, tapioca flour, sugar, and coconut milk into a smooth batter.
2. Divide and color the batter.
3. Steam each layer, letting it set before adding the next.
4. Cool completely, slice, and serve.

FAQ

Q: Can it be microwaved instead of steamed?
A: Traditional steaming is best; microwaving may not allow layers to set properly.

Q: How long does it last?
A: Best consumed within 2–3 days; store in an airtight container in the fridge.

Q: Is it gluten-free?
A: Yes, naturally gluten-free if only rice and tapioca flour are used.