Easiest Way to Make Ultimate Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake)
Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Ultimate Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) using 11 ingredients and 10 steps. Here is how you cook it.
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‘Lapis’ in Indonesian means layered. This is one of the traditional cake which can be found not only in Indonesia but also in Malaysia 🇲🇾, Singapore 🇸🇬, and Brunei 🇧🇳 where it is called kuih lapis.
This cake usually consists of two different colors but you may also find three colors or even rainbow colors nowadays. This time I tried just using two colors. but instead of using different color for each layer, I added 1 more drop of pandan paste for each layer. So it created darker color of the layer.
Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘
Ingredients and spices that need to be Get to make Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake):
- Liquid ingredients:
- 500 ml coconut milk
- 500 ml water
- 300 gr granulated sugar
- 2 pandan leaves
- Dry ingredients: (mix together in a bowl)
- 250 gr sago flour
- 125 gr all purpose flour
- 1/2 tsp salt
- Additional ingredients:
- Liquid pandan paste
Instructions to make Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake)
- Boil the liquid ingredients only until the sugar dissolved. Stir continuously. Remove from the heat. Set aside until it’s warm.
- Pour the warm liquid ingredients into the dry ingredients bowl gradually while stirring with a whisk. Strain.
- This is the most important step to do: Cover the lid of the steamer with a kitchen towel to prevent condensation from the lid from falling on to the steamed cake. Fill the steamer with water (below the steaming plate). Cover the steamer with the lid and slowly bring water to boil.
- Prepare an 18x18x6 cm bake pan. Lightly brush the bottom of the pan with cooking oil.
- Measure the batter 120 gr. Pour it into the pan. Steam for 5-6 minutes. Do it one more time for the plain batter.
- Measure again the batter 120 gr. Add 1 drop of pandan paste. Stir well. Pour into the pan. Steam for 5-6 minutes. Repeat 1 more time.
- Measure again the batter 120 gr. This time add 2 drops of pandan paste. Stir well. Pour into the pan. Steam for 5-6 minutes. Repeat 1 more time.
- Do the same thing until the batter is finished. Each time add 1 more drop of pandan paste.
Note: Give the batter a good stir each time before you pour it into the pan. - After all the batter is finished, steam the layered cake for another 30 minutes. Remove from the heat. Cool well before cutting.
- Note:
Use a plastic knife or a knife coated with plastic to cut the cake.
Enjoy! Yum! 😋
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