6 RESEP KUE LAPIS TERENAK‼️KUE BASAH YANG LEGIT DAN LEMBUT

Kue lapis is a traditional Indonesian cake known for its attractive, multi-layered appearance and distinctive sweet flavor. It's typically made from a mixture of rice flour, tapioca flour, coconut milk, and sugar, which is then steamed layer by layer to create a chewy texture. Kue lapis is often served at traditional events, as a snack, or as a side dish during family gatherings. Recipe 1 Ingredients: -250g granulated sugar -200g tapioca flour/starch -100g wheat flour -1/2 tsp salt -800ml medium-thick coconut milk (I squeezed it from 1 coconut) -1 tsp pandan paste -1/2 tsp white food coloring -1 tbsp hot water to dissolve the white coloring -enough green food coloring Recipe 2 Ingredients: -240g granulated sugar (you can add more if you like it sweeter) -180g tapioca flour/starch -100g wheat flour -20g rice flour -800ml medium-thick coconut milk (I squeezed it from 1 coconut). If you're selling this coconut milk, it's best to cook it first and let it cool before using it to prevent the layer cake from going stale. -1 tsp salt -1/2 tsp liquid vanilla/vanilla powder -1 tsp paste Chocolate -1 tsp pandan paste -1/2 tsp white food coloring, dissolved in 1 tbsp hot water -Dark red food coloring to taste Recipe 3 Ingredients: -240 g granulated sugar (add more if you like it sweet) -180 g rice flour -100 g tapioca flour/starch -20 g wheat flour -1 tsp salt -1/2 tsp liquid vanilla/vanilla powder -800 ml medium-thick coconut milk (boil until boiling, then cool before use) -1 tsp pandan paste -1/2 tsp white food coloring (dissolve in 1 tbsp hot water) Recipe 4 240 g granulated sugar -175 g tapioca flour/starch -100 g wheat flour -25 g rice flour -800 ml medium-thick coconut milk (cook first, then cool before use) -1 tsp salt -1/2 tsp vanilla Liquid/vanilla powder -1/2 tsp white food coloring (dissolve in 1 tbsp hot water) -1 tbsp cocoa powder (if the color isn't brown enough, add more brown coloring to taste) Recipe 5 Ingredients used: -180 g rice flour -100 g tapioca flour/starch -20 g wheat flour -240 g granulated sugar -800 ml medium-thick coconut milk (boiled first, add 1 pandan leaf until boiling, then let cool before using) -1 tsp salt -2 tbsp pandan water (I took 3 pandan leaves, added 50 ml water, blended, and then strained to get 2 tbsp of the liquid) -1/2 tsp pandan paste -1/2 tsp white food coloring dissolved in 2 tbsp hot water (if you don't have any, don't add it, it's optional) Recipe 6 Ingredients: -200 g tapioca flour -100 g Wheat flour -230 grams granulated sugar -1/2 teaspoon vanilla powder -1/4 teaspoon salt -700 ml medium-thick coconut milk -50 ml pandan leaf water (you can also use 1 teaspoon pandan paste dissolved in 50 ml water) -1/2 teaspoon white food coloring dissolved in 50 ml warm water (it's okay to leave it out, but it's better if you use white food coloring). Watch the video above for instructions. Thank you. #layeredcake #tapiocalayercake #riceflourlayercake #wetcake #salesideas #traditionalcake #modernwetcake #snacks #legitlayercake #pandanlayercake #minilayercake