Kue lapis

Kue lapis is made by steaming a thin layer of batter, then pouring and steaming the next layer on top, repeating until the cake has many stripes. The batter combines rice flour, tapioca starch, coconut milk and sugar, and layers are often tinted in alternating colors such as pink, green and white, sometimes using pandan for green.

The finished cake is soft, springy and slightly chewy, and it is often eaten by peeling off one layer at a time. It is a common market cake in Indonesia, Malaysia and Singapore. It should not be confused with lapis legit, the rich baked spice layer cake also from Indonesia.