 Three slices of kue lapis in different colors | |
| Alternative names | Kue pepe[1] Kueh genggang[2] |
|---|---|
| Type | Kue/Kuih |
| Course | Dessert |
| Place of origin | Southeast Asia[3][4][5][6][7] |
| Region or state | Nationwide inIndonesia,Malaysia,Singapore andBrunei; also popular inSuriname and theNetherlands |
| Created by | Peranakan Chinese |
| Serving temperature | Room temperature |
| Main ingredients | Rice flour, sugar, coconut milk |
Kue lapis (Indonesian pronunciation:[ˌk(u)weˈlapɪs]), also known askuih lapis (Malay pronunciation:[ˌku(w)ehˈlapes] orMalay pronunciation:[ˌku(w)ɪhˈlapɪs]) (Indonesian andMalay respectively for "layered cake") is a traditionalSoutheast Asian steamed dessert known for its colourful, multi-layered appearance and soft, chewy texture.[8] It is commonly found inIndonesia,Malaysia,Singapore andBrunei, and is particularly associated withPeranakan cuisine. Due to historicalmigration andcolonial ties, the dessert is also popular inSuriname, where it is known simply aslapis, as well as in theNetherlands.[9]
The dish is believed to have originated fromChinese immigrants, especially those fromsouthern China, who introduced steamed rice cakes such asjiu ceng gao (九层糕, "nine layer cake") to the region.[5] Over time, the recipe was adapted with local ingredients such ascoconut milk,pandan andtapioca flour, resulting in the distinctivelySoutheast Asian version known today as kuih lapis.
Kue/Kuih lapis shares similarities with several traditional layered desserts across Southeast Asia that also bear Chinese culinary influence. InThailand, a comparable dessert iskhanom chan (ขนมชั้น), while inVietnam, it is known asbánh da lợn. In thePhilippines, a similar delicacy issapin-sapin and inCambodia, the counterpart isnum chak chan (នំចាក់ចាន់). InLower Myanmar, it is known askway lapay (ကွေလာပေး) orkway lapaysa (ကွေလာပေးစ).[10]
The origins of this dessert can be traced to the culinary traditions ofChinese immigrants,[5] particularly those fromsouthern China, who settled inmaritime Southeast Asia between the 14th and 20th centuries. These communities introduced various forms of steamedrice cakes, includingjiu ceng gao (九层糕),[5] meaning "nine layer cake", which were typically prepared with rice flour and steamed one layer at a time.[11] This layered steaming technique later became central to the preparation of the Southeast Asian version.
The term kuih, also spelled kue, is derived from theHokkien andTeochew word 粿 (koé), which refers to steamed cakes or dumplings made from rice or glutinous rice flour. This reflects the Chinese influence on the naming and culinary tradition. The word lapis, meaning "layers" inMalay andIndonesian, refers to the dessert’s defining feature: its colourful, stacked appearance.[5]
As Chinese immigrants integrated with local populations, particularly throughintermarriage withpribumi andMalay communities, a distinctPeranakan Chinese culture emerged.[2] This blended culture combinedChinese culinary techniques with regional Southeast Asian ingredients and flavours.[12] Within this cultural context,jiu ceng gao was adapted into what is now recognised askue/kuih lapis, incorporating local ingredients such ascoconut milk,pandan leaves andtapioca flour.[13]
The adapted version generally features a softer texture and a more aromatic profile compared to its Chinese predecessor. Althoughjiu ceng gao traditionally consists of nine layers, this local layered steamed dessert varies in the number of layers; some recipes retain the nine layers while others use fewer or more, depending on regional or familial preferences.[6][7] The use of vivid colours, often pink, green and white, enhances its festive appeal, making it a popular item during celebrations and religious ceremonies.[11][2]
AcrossSoutheast Asia, this dessert has undergone regional adaptations. Variations may include ingredients such asyam or a wider spectrum of colours, each imbued with specific symbolic meanings. In contemporary settings, the dessert has also been reinterpreted with modern flavours such as matcha, chocolate and espresso, often featured in urban cafés and bakeries. These changes reflect broader patterns of culinary adaptation and variation over time.[5]
Among thePeranakan community,kue/kuih lapis carries cultural and symbolic significance beyond its role as a traditional dessert. DuringChinese New Year, the cake is often served as a metaphor for upward progress, its tiered structure resembling a ladder to success.[2] It is also included in ancestral offerings during theQingming Festival, reflecting its role in both festive and commemorative practices.[11] In some Peranakan households, particularly inPenang, it is also commonly referred to asjiu ceng kueh (九层粿) and it is associated with themes of prosperity, continuity and generational legacy. The layers are interpreted as representing successive generations, with the traditional nine-layer version symbolising a wish for an unbroken lineage.[14]
InMyanmar, the dessert is known askway lapay (ကွေလာပေး) orkway lapaysa (ကွေလာပေးစ), names derived from its Malay designation.[10] This reflects historical cultural ties between Penang and Myanmar, which were reinforced by intermarriage between Peranakan communities in both regions, particularly from the mid-19th to the mid-20th century.[15][16]
This snack usually consists of two alternating coloured layers, matching its name, the use of different colours makes the layers visible.[17] The cake is made ofrice flour,sago,coconut milk,sugar,salt, andfood colouring.[17] Popular food colouring includes green-colouredpandan and red frozen food colouring. It is common to find rainbow layered kue, too. This cake is steamed gradually, and layers are subsequently added in alternating order to avoid different colours mixing together. This method will create a layered pudding-cake. Kue Lapis has a bouncy gelatin-like texture, yet, unlike jelly, this cake is quite sticky and chewy due to the rice pudding content.[8]
Kue lapis is similar tolapis legit (spekkoek), the difference being that lapis legit is a puffy layered cake, made of flour and is baked, while kue lapis is a moist layered pudding, made of rice flour andsago, and is steamed.[18]
Indonesia: Layered Sticky Rice Cake (Kue Lapis Tepung Beras)
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