Kueh Rainbow Lapis Sagu

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Kueh Lapis Sagu is one of many favourite kueh among the Peranakans (Nyonya). It is made up of multi coloured layers steamed one layer at a time. As always there are many variations to this recipe with Tapioca Flour (Starch) as the main flour ingredient. 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.

The different layers of this kueh follow the colours of the rainbow and that’s why its named “Kueh Rainbow Lapis Sagu”

To make this popular Nyonya Kueh, please click the image below to view my video tutorial:

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

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Kueh Rainbow Lapis Sagu
Course: Snack
Keyword: Kueh Rainbow Lapis Sagu
Author: Shiokman Eddie
Ingredients
  • 900 ml water
  • 10 pandan leaves
  • 600 g sugar
  • 1 1/3 tsp salt
  • 1.6 litres coconut milk
  • 750 g tapioca starch flour
  • 50 g sago powder flour
  • Food colouring
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
  • Remember to top up boiling water into the steamer when water level drops
  • Before pouring in batter, please ensure that water is boiling
  • Steam each layer 8 to 10 mins until surface is firm
  • Last layer steam for 30 mins until surface is firm
  • Leave the pan to cool down for 6 hrs before removing the kueh
  • Use a plastic scraper or knife to cut the kueh
  • You may wish to wrap each piece of kueh in plastic strip (from Phoon Huat) to retain moisture and prevent them from sticking together
  • Keep leftover kueh in the fridge and thaw before eating
  • If re-steaming, remove plastic wrap
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