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Kue lapis

From Wikipedia, the free encyclopedia
For the baked layered cakes, see Lapis legit and Kek lapis Sarawak.
Kue lapis
Kuih lapis
Three slices of kue lapis in different colors
Alternative namesKue pepe[1]
Kueh genggang[2]
TypeKue/Kuih
CourseDessert
Place of originSoutheast Asia[3][4][5][6][7]
Region or stateNationwide in Indonesia, Malaysia, Singapore and Brunei; also popular in Suriname and the Netherlands
Created byPeranakan Chinese
Serving temperatureRoom temperature
Main ingredientsRice flour, sugar, coconut milk

Kue lapis, also known as Kuih lapis (Indonesian and Malay for "layered cake") is a traditional Southeast Asian steamed dessert known for its colourful, multi-layered appearance and soft, chewy texture.[8] It is commonly found in Indonesia, Malaysia, Singapore and Brunei, and is particularly associated with Peranakan cuisine. Due to historical migration and colonial ties, the dessert is also popular in Suriname, where it is known simply as lapis, as well as in the Netherlands.[9]

The dish is believed to have originated from Chinese immigrants, especially those from southern China, who introduced steamed rice cakes such as jiu ceng gao (九层糕, "nine layer cake") to the region.[5] Over time, the recipe was adapted with local ingredients such as coconut milk, pandan and tapioca flour, resulting in the distinctively Southeast 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. In Thailand, a comparable dessert is khanom chan (ขนมชั้น), while in Vietnam, it is known as bánh da lợn. In the Philippines, a similar delicacy is sapin-sapin and in Cambodia, the counterpart is num chak chan (នំចាក់ចាន់). In Lower Myanmar, it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ).[10]

Origin

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The origins of this dessert can be traced to the culinary traditions of Chinese immigrants,[5] particularly those from southern China, who settled in maritime Southeast Asia between the 14th and 20th centuries. These communities introduced various forms of steamed rice cakes, including jiu 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 the Hokkien and Teochew 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" in Malay and Indonesian, refers to the dessert’s defining feature: its colourful, stacked appearance.[5]

As Chinese immigrants integrated with local populations, particularly through intermarriage with pribumi and Malay communities, a distinct Peranakan Chinese culture emerged.[2] This blended culture combined Chinese culinary techniques with regional Southeast Asian ingredients and flavours.[12] Within this cultural context, jiu ceng gao was adapted into what is now recognised as kue/kuih lapis, incorporating local ingredients such as coconut milk, pandan leaves and tapioca flour.[13]

The adapted version generally features a softer texture and a more aromatic profile compared to its Chinese predecessor. Although jiu 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]

Across Southeast Asia, this dessert has undergone regional adaptations. Variations may include ingredients such as yam 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]

Cultural significance

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Among the Peranakan community, kue/kuih lapis carries cultural and symbolic significance beyond its role as a traditional dessert. During Chinese 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 the Qingming Festival, reflecting its role in both festive and commemorative practices.[11] In some Peranakan households, particularly in Penang, it is also commonly referred to as jiu 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]

In Myanmar, the dessert is known as kway lapay (ကွေလာပေး) or kway 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]

Ingredients and cooking method

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Two shapes of kue lapis

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 of rice flour, sago, coconut milk, sugar, salt, and food colouring.[17] Popular food colouring includes green-coloured pandan 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 to lapis legit or 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 and sago, and is steamed.[18]

See also

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References

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  1. ^ "Kue Pepe, Si Manis Berlapis dari Betawi". Detik. 22 June 2012. Retrieved 2020-10-18.
  2. ^ a b c d "Acculturaton of Peranakan Culture in the Diversity of Laksa menu in Southeast asia". Retrieved 30 May 2025.
  3. ^ Dimyati, Vien (12 October 2018). "Menikmati Jajanan Tradisional Kue Lapis Pelangi, Rasanya". Inews. Retrieved 2020-10-18.
  4. ^ "Mengenal Geplak, Lapis Legit, dan Kue-Kue Khas Betawi Lainnya". Tirto. 23 October 2019. Retrieved 2020-10-18.
  5. ^ a b c d e f "九层糕的魅力：马来西亚的烹饪瑰宝" (in Simplified Chinese). 10 October 2023. Retrieved 30 May 2025.
  6. ^ a b Raji, Mohd Nazri Abdul; Ab Karim, Shahrim; Ishak, Farah Adibah Che; Arshad, Mohd Mursyid (2017). "Past and present practices of the Malay food heritage and culture in Malaysia". Journal of Ethnic Foods. 4 (4): 221–231. doi:10.1016/j.jef.2017.11.001. Retrieved 30 May 2025.
  7. ^ a b "Displaying the attraction of Nonya kuehs at the first 'Kueh Kueh Symposium'" (PDF) (in Simplified Chinese). Retrieved 30 May 2025.
  8. ^ a b "Kue Lapis (Steamed Layer Cake)". www.indonesiancooking101.com. 30 June 2019. Archived from the original on November 22, 2021. Retrieved 2020-07-27.
  9. ^ "Kue lapis, steamed layered cake". What to cook today?. Retrieved 11 June 2015.
  10. ^ a b ဘိုဘို (2019-02-06). "ခေါက်ဆွဲစားတဲ့ မြန်မာများ". BBC News မြန်မာ (in Burmese). Retrieved 2021-01-14.
  11. ^ a b c "Chinese New Year in Siu San Teng Temple, Jambi" (in Indonesian). Retrieved 30 May 2025.
  12. ^ Ng, Chien Y.; Ab. Karim, Shahrim (2016). "Historical and contemporary perspectives of the Nyonya food culture in Malaysia". Journal of Ethnic Foods. 3 (2): 93–106. doi:10.1016/j.jef.2016.05.004. Retrieved 30 May 2025.
  13. ^ Ethan Tan Ee Hom (2021). Happiness Is Handmade: A Peranakan Food Legacy in Singapore. World Scientific Publishing. ISBN 9789811240478.
  14. ^ 出版社 (2021). 复始之地：马华文学专题系列乡土篇. 大将出版社. ISBN 9789672949176.
  15. ^ "Preliminary Survey of Penang-Myanmar Relations from mid-19th to mid-20th Centuries*" (PDF). Retrieved 31 May 2025.
  16. ^ "Asian Peranakan History". Retrieved 31 May 2025.
  17. ^ a b George, M. L. C. (2009). Coconut Recipes from Around the World. Bioversity International. p. 26. ISBN 978-92-9043-806-9. Indonesia: Layered Sticky Rice Cake (Kue Lapis Tepung Beras)
  18. ^ "Bedanya Kue Lapis dan Lapis Legit – Golali.id" (in Indonesian). Retrieved 2024-08-04.
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