“Lapis” means “layer” in Indonesian, and the word covers two very different cakes. Kue lapis is a chewy, colorful steamed cake made from starch and coconut milk. Lapis legit (also called spekkoek or thousand layer cake) is a rich, buttery cake with many thin baked layers. This page gives you a full recipe for the first and an honest overview of the second.
Two kinds of Indonesian lapis cake
- Kue lapis (steamed): made from rice flour, tapioca starch, coconut milk, sugar and salt. Layers are poured and steamed one at a time, usually in two or three colors. It is chewy and gelatin-like rather than fluffy. A related Malaysian version appears in our Malaysian cake guide.
- Lapis legit / spekkoek (baked): a dense cake made with a lot of butter and egg yolks, flavored with spices such as cinnamon, clove and mace. Each thin layer is cooked under a grill or in the oven before the next goes on. It is generally associated with Dutch colonial history and is often served at festive times.
Kue lapis ingredients
Makes one 18 cm (7 inch) square or round pan, about 12 pieces.
- 150 g (1 cup) tapioca starch
- 50 g (1/3 cup) rice flour
- 400 ml coconut milk
- 250 ml water
- 150 g (3/4 cup) sugar
- 1/4 teaspoon salt
- 3 to 4 pandan leaves, knotted (optional)
- Food coloring or pandan paste (green) and a few drops of pink or red coloring
- Neutral oil for greasing
Proportions vary between cooks. If your batter seems very thick or thin, adjust the water slightly rather than the starches.
Method
- Warm the water, sugar, salt and pandan leaves in a saucepan until the sugar dissolves. Add the coconut milk and heat gently, without boiling hard. Remove from the heat, discard the pandan leaves and let the mixture cool until warm.
- Whisk the tapioca starch and rice flour together in a bowl. Gradually pour in the coconut mixture, whisking until smooth.
- Strain the batter through a fine sieve. Divide it into portions and tint each one.
- Lightly oil the pan. Place it in a steamer and heat the steamer to a steady simmer. Wrap the lid in a clean towel to catch condensation.
- Stir the first batter well, because starch settles quickly. Pour in a thin layer (about 1/2 cup) and steam for about 4 to 5 minutes, until set and slightly translucent.
- Pour the next color on top and steam again. Repeat until the batter is gone. Steam the final layer a little longer, about 8 to 10 minutes.
- Cool completely, ideally for a few hours, before turning out. Oil your knife and slice.
Tips and troubleshooting
- Layers separate: pour the next layer while the previous one is hot and just set, not fully cool.
- Cake is rubbery or too firm: the batter may have too much starch or the layers may have steamed too long.
- Cake is too soft or sticky: it may need more steaming, or more time to cool before cutting.
- Muddy colors: make sure the previous layer has set before pouring, and stir each batter before use.
- Lumpy batter: strain it, and whisk starches into liquid gradually.
Steaming times depend on your pan depth and steamer, so judge by when each layer is set to a light touch.
About lapis legit
Lapis legit can take hours, because each thin layer is cooked separately and watched carefully so it browns without burning. Recipes often call for a large amount of butter and many egg yolks, and baked spice cakes like this are usually made in small batches for special occasions. Because there is little room for error, we suggest starting with kue lapis if you are new to the style, then trying lapis legit once you are comfortable with layering. If you want a simpler baked cake from the same region, try our Indonesian banana cake.
Storage
Store kue lapis covered at room temperature on the day it is made. Refrigeration can make starch cakes firm and dry, though some cooks keep it chilled for a few days in hot weather and let it come to room temperature before eating. Lapis legit keeps longer thanks to its butter content, but follow your recipe’s guidance.
FAQ
What is the difference between kue lapis and lapis legit?
Kue lapis is a steamed, starch-based, chewy cake. Lapis legit is a baked, buttery, spiced cake with many thin layers.
Can I make kue lapis without a steamer?
Yes. A pot with a rack and a tight lid works. Keep the water at a gentle simmer and wrap the lid with a towel.
Which colors are traditional?
Green from pandan and pink or red are commonly used, but any food-safe color works.