Rainbow Kuih Lapis Recipe (With Updated 2022 Pictures and Video)

Following from last week's kuih talam, I decided to have a go making a proper kuih lapis again – this time in crazy colours.

The last time I attempted kuih lapis it came out too soft. This time it came out bouncy and chewy, with a rich coconut flavour. Most importantly of all, the layers could be peeled away and eaten one by one (the most fun way to eat kuih lapis!)

(UPDATE: I remade these for a YouTube video, here's the pic and video below!)

Ready? Let's go.


300ml thick coconut milk
250ml water, boiled with pandan leaves and cooled
160g caster sugar
200g tapioca flour
20g rice flour (not glutinous)
Pinch of salt
Food colouring


1. Grease a 1lb loaf tin with oil and line with baking parchment, also greasing the inside of the parchment.

2. Whisk all of the ingredients (expect for the food colouring) together until smooth. Divide into small bowls and colour as you like.

3. Pour half of your first colour into the tin, and steam for about 9 minutes. Lift the lid of the steamer and wait a few seconds before pouring the second half in and steaming for a further 9 minutes (this helps to create the defined layers). Repeat with the other colours.

4. Let cool completely before unmoulding, slicing with a wet knife. This cake develops a softer texture if you can bear to wait – if you can, cover the cake and let it sit overnight before serving.

Enjoy, and have fun!


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