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Kuih Lapis Peranakan


Part A
– Water 150ml
– STAR BRAND Green Bean Starch 40g
– KAPAL ABC BRAND Tapioca Starch 45g
– ERAWAN BRAND Blended 95g
Part B
– Water 300ml
– Sugar 140g
– Pandanus leaves 2 pieces
– Coconut milk 200ml
– Salt 1 tsp

Part C

A few drops of pink liquid food colouring
A few drops of orange liquid food colouring

Cooking Method

Mix all the ingredients rest and soak the batter for an hour.


  1. Shred and knot the pandanus leaves together. Prepare the syrup by boiling sugar, salt, 300 ml of water and the pandanus leaves until the sugar melts.
  2. Add in coconut milk and cook over slow heat for a few seconds.
  3. Remove the leaves, set aside and let it cool down.
  4. Once cool, pour the coconut syrup little by little into the soaked batter.
  5. Whisk and set aside.
  6. Put water in the steamer pan to boil.
  7. Put the empty mould and steam for five minutes.
  8. Sieve and weigh out 500 g of the batter mixture and set aside.
  9. Colour the rest of the batter mixture with a few drops of pink colouring to the desired shade of pink you prefer.
  10. Start layering the kuih by pouring 95 g of the pink batter onto the base of the preheated mould. Steam for five minutes.
  11. Repeat the process with 95 g of white coloured batter. (Followed by topping the solidified pink layer with the white batter)
  12. Wipe the cover of the steamer regularly to prevent condensed steam from falling onto the kuih.
  13. Make 8 layers of alternate pink and white layered kuih. (Repeat the process until 8 layers of alternate colour kuih base is achieved)
  14. The last remnant of the white batter (also 95 g), should be coloured orange (colour the remaining white batter with desired orange food colouring) and that would be the top layer of this kuih lapis. (typically, a peranakan kuih lapis is finished with an orange top)
  15. Steam for 30 more minutes.
  16. Set aside and cool down to room temperature (at least two hours). Once cooled, cut into diamond shapes to serve.
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