Kueh Rainbow Lapis Sagu Recipe – Traditional Nyonya Steamed Layered Cake

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Kueh Rainbow Lapis Sagu is a beloved Peranakan (Nyonya) kuih made with vibrant rainbow layers steamed one at a time. The combination of tapioca starch and a little sago flour gives it that signature soft, tender, QQ texture.

Some recipes combine Tapioca Flour with Sago Flour or Rice Flour or even Mung Bean Flour. I find that tapioca flour combined with only a small amount of sago flour makes the kueh soft and tender with that QQ texture.

Perfect for festive occasions or as a colourful snack! Watch my step-by-step video tutorial below.

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YouTube Link: https://youtu.be/DMQ63asbZ6A

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Kueh Rainbow Lapis Sagu
Prep Time
30 mins
Cook Time
2 hrs
 
Course: Dessert, Snack
Cuisine: Peranakan
Keyword: Kueh Rainbow Lapis Sagu
Servings: 1 28 cm round kueh (approximately 20–30 pieces)
Author: Shiokman Eddie
Ingredients
Pandan Coconut Mixture
  • 900 ml water
  • 10 pandan leaves
  • 600 g sugar
  • 1 1/3 tsp salt
  • 1.6 litres coconut milk
Flour
  • 750 g tapioca starch flour
  • 50 g sago powder flour
Others
  • Food colouring (red, green, yellow, orange, etc. for rainbow effect)
  • Cooking oil (for greasing pan)
Instructions
  1. Boil 10 pandan leaves in 900 ml water for 10 mins. Sieve to extract 800 ml pandan water
  2. Add sugar to the sieved pandan water and boil until sugar is dissolved
  3. Add coconut milk and salt and mix well
  4. Bring to boil and then remove from flame

  5. Set aside to cool.

  6. Add tapioca starch (flour) a bit at a time and mix well
  7. Add sago powder (flour) and mix thoroughly
  8. Sieve mixture and set it aside
  9. Lightly oil a 28cm round pan and place it in a steamer
  10. Divide mixture equally into 9 bowls
  11. Add green colour for 1st layer
  12. Slowly pour the 1st green layer into pan when the water is boiling
  13. Cover and steam for 8 to 10 mins until surface is firm (check that the surface is firm by testing with the back of a spoon)
  14. Do the same for the rest of 7 layers, one layer at a time
  15. Steam the final red layer for 30 mins until surface is firm
  16. Remove pan from steamer and set aside to cool for 6 hrs
  17. To remove kueh from pan, carefully release the sides with a spatula
  18. Cover the top of the kueh with baking paper. Place a large plate on top and flip the pan over to release the kueh
  19. Place another large tray (with baking paper) and flip back so that red layer is on top
  20. Cut the kueh with a plastic scraper
  21. Use a plastic strip as a guide to cut the kueh evenly
Recipe Notes

Notes & Pro Tips

    • Always top up the steamer with boiling water when the level drops.
    • Make sure the water is boiling before pouring each new layer.
    • Steam each middle layer 8–10 minutes until firm; final layer needs 30 minutes.
    • Cool for the full 6 hours — this is important for clean slices.
    • Use a plastic scraper or knife to prevent sticking.
    • Wrap individual pieces in plastic strips (Phoon Huat type) to keep them moist and non-sticky.
    • Store leftovers in the fridge. Thaw before eating. Re-steam (without plastic wrap) if you prefer it warm.

Storage: Keeps well in the fridge for 3–4 days.

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