Blue Pea Kueh Lapis Recipe | Clear Layers, Soft & Chewy Texture

This is a traditional kueh that many of us grew up eating, but getting those clean, distinct layers can be a bit tricky. In this video, I’ll show you step-by-step how I make it at home, including a simple technique to prevent the colours from smudging so you get that nice, clear contrast.

The blue colour comes naturally from bunga telang (blue pea flower), paired with fragrant pandan and rich coconut milk — simple ingredients, but the texture and flavour are really satisfying.

If you’ve tried making kueh lapis before and didn’t get the layers right, this recipe will help you fix that.

If you enjoy traditional Nyonya and Peranakan kueh, do check out my other recipes on Shiokman Eddie YouTube Channel.

YouTube Link: https://youtu.be/SwV6uEaO5JQ

Blue Pea Kueh Lapis Recipe | Clear Layers, Soft & Chewy Texture

Shiokman Eddie

 I make two layers for each colour because a single white layer tends to absorb and smudge with the blue layer, resulting in less distinct contrast. Using double layers helps create a cleaner, more defined separation between the blue and white.

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Course Dessert, Snack

Cuisine Peranakan

Ingredients

  

• 900 ml water
• 10 pandan leaves
• 600 g sugar
• 1⅓ teaspoon salt
• 1.6 litres coconut milk santan
• 750 g tapioca starch flour
• 50 g sago powder flour

Blue Pea flower extract

• 10 g dried blue pea flowers bunga telang remove flower stalk
• 100 ml water

Instructions

 

STEP 1: BLUE PEA EXTRACT

• Rinse the dried flowers and remove any green stems.
• Boil them in water until you get a deep blue colour.
• Turn off the heat, strain, and squeeze out all the liquid. Set aside.

STEP 2: PANDAN BASE

• Next, boil pandan leaves in water for about 10 minutes.
• Strain and measure out 800 ml of pandan water.
• Add sugar and heat until fully dissolved.
• Then add coconut milk and salt. Mix well and bring it to a gentle boil.
• Turn off the heat and let it cool slightly.

STEP 3: MAKE THE BATTER

• Gradually add tapioca starch while stirring to avoid lumps.
• Then add the sago flour and mix until smooth.
• Strain the batter for a silky texture.
• Divide the batter into 2 equal portions.
• Mix the blue pea extract into one portion.
• Now divide each portion equally into 6 bowls — so you’ll have 6 blue and 6 white layers.

STEP 4: STEAMING

• Lightly oil a 28 cm pan and preheat it in the steamer.
• Make sure your steamer is at a rolling boil.
• Pour the first white layer and steam for 8 to 10 minutes until set.
• Cover the steamer after pouring each layer. Make sure that each layer is fully set before pouring the next layer.
• Then add a second white layer and steam again for another 8 – 10 mins.
• Top up with boiling water as needed during steaming.
• Continue alternating layers – 2 layers of blue, then 2 layers of white, then 2 blue layers, until all 12 layers are done.
• For the final blue layer, steam for 30 minutes to fully cook the kueh.

NOTE:

• I make two layers for each colour because a single white layer tends to absorb and smudge with the blue layer, resulting in less distinct contrast. Using double layers helps create a cleaner, more defined separation between the blue and white.

STEP 5: COOLING

• Once done, remove and let it cool completely for at least 6 hours.
• This step is very important for the best texture.

STEP 6: UNMOULD & CUT

• Loosen the edges with a spatula.
• Flip it over using baking paper.
• Cut with a plastic scraper or knife.
• You can lightly oil your knife to prevent sticking.

Notes

TIPS:

• Always keep the steamer at a rolling boil
• Make sure each layer is firm before adding the next
• Top up with boiling water if needed
• Let it cool fully before cutting Store in the fridge and bring back to room temp before serving

Keyword Blue pea