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Malaysian Recipe : Kuih Lapis Beras

Rainbow Layer Cake


  • 24 oz grated coconut, white
  • 12 oz wet rice flour
  • 8 oz sago flour
  • ½ tsp salt
  • 16 oz coarse sugar
  • 8 screw pine leaves, tied into a knot
  • Different shades of food coloring


  1. Add 20 fl oz. water to the grated coconut and squeeze for milk, using a piece of muslin. Add water to bring it to 30 fl oz.
  2. Place the two types of flour and salt in a bowl; add the coconut milk a little at a time and mix till smooth. Set aside.
  3. Place the sugar with 10 fl oz. water and the screw pine leaves for 10 minutes over a moderate heat. Strain the syrup into a bowl. Measure it and add hot water if necessary to bring it to 15 fl oz.
  4. Pour the hot boiled syrup gradually into the flour mixture, stirring all the time till it is well blended.
  5. Divide the flour mixture into four portions. Set aside one portion to remain uncolored and add a few drops of different shades of food coloring to the other three portions. (Set aside 5 fl oz. of the uncolored mixture to be colored dark red for the top layer).
  6. Grease a 7 inch diameter x 2 inch deep cake tin with oil. Place tin in steamer of rapidly boiling water. Pour 5 fl oz. of different colored batters for each layer and steam for 5 to 6 minutes each time, till mixture is used up.
  7. For the final top layer, use the dark red batter. Remove cake to cool for at least 7 to 8 hours before cutting.

Wet Rice Flour

To 22 oz of fine rice flour, gradually add 15 to 17 oz of cold water and stir till it becomes a firm paste. Use the amount required for each recipe and keep the remainder in the freezer for 1 to 2 months if stored in plastic bags flattened to one inch thick slabs.

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Last Modified: 11/27/11.