This pink & green cake is called kue lapis, meaning “layered cake,” is one of Indonesia’s most beloved jajan pasar (traditional market sweets). Rooted in centuries of cultural exchange, it combines Asian style steaming techniques with local ingredients like rice flour and coconut milk. You’ll often find it in morning markets, stacked in pink and green layers, ready to be enjoyed at home during family gatherings, festive celebrations, or a slow brunch with tea served in your favorite tea cup.
Though simple in ingredients, kue lapis is beautifully labor-intensive. Each delicate layer is poured and steamed one at a time patiently, carefully, without shortcuts. That devotion to detail mirrors the craftsmanship of an engraved dahlia plate. Hand-carved by Indonesian artisans, every floral line on the plate reflects time, skill, and heritage. When the soft pink and green layers are placed on a blue plate or styled as part of your dinnerware setting for a cute brunch, the story deepens, craftsmanship meeting craftsmanship.
It’s more than dessert. It’s tradition served on your favorite plate.
A Simple Kue Lapis Recipe
Ingredients
- 200 g rice flour
- 50 g tapioca flour
- 150 g sugar
- 600 ml coconut milk
- ½ tsp salt
- ½ tsp vanilla extract
- Pink and green (pandan) coloring
Method
Mix all ingredients until smooth. Divide into two bowls and color separately. Pour a thin layer into a lightly greased pan and steam for about 5 minutes. Once set, add the next layer and steam again. Repeat until finished, then steam for 15–20 minutes. Cool completely before slicing.
Serve on your favorite dinnerware, pair with tea in a delicate tea cup, and turn a simple slice into a beautiful brunch moment: sweet, thoughtful, and layered with meaning.
Selamat makan.