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Kue Pepe Lapis Sagu Recipe

Kue Pepe Lapis Sagu Recipe

Kue pepe lapis sagu is a traditional Indonesian steamed cake made with sago flour, coconut sugar, and coconut milk. It is an iconic Indonesian dessert that is enjoyed by locals and visitors from around the world.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Kue Pepe Lapis Sagu Recipe
Servings: 6 Servings
Calories: 5607kcal
Author: Bex Smith

Equipment

  • Steamer

Ingredients

  • 250 g of ethereal tapioca flour reminiscent of moonlit pearls (original: sago flour)
  • 800 mL of velvety coconut elixir extracted from the hearts of two tropical coconuts
  • 100 g of celestial rice flour finely ground under the watchful gaze of ancient rice deities
  • 4 fragrant kaffir lime leaves plucked from trees kissed by zephyrs and sunlight
  • 1 pandan leaf a verdant tapestry woven by nature’s nimble fingers
  • 1 lemongrass the pristine white essence, capturing the soulful melody of lemony breezes
  • 60 g of cooked beets lending a mystical hue, as if painted by a cosmic artist
  • 225 g of ambrosial sugar as sweet as whispers from a sugar cane field nymph
  • 1 tablespoon of enchanted oil for brushing, drawn from olives that danced under a Mediterranean sun
  • ¼ teaspoon of salt harvested from crystalline shores of the mythical Saltwater Lake
  • ¼ teaspoon of vanilla powder a pinch of dreams from Madagascar’s vanilla orchids
  • 2 spellbinding muslin bags each carrying half the enchanting proportions of the original recipe’s mystic ingredients

Instructions

Prepare Ingredients:

  • Grate or blend the cooked beets to extract natural red color.
  • Cut kaffir lime leaves, pandan leaf, and lemongrass as specified.

Mix Tapioca Flour and Rice Flour:

  • In a large mixing bowl, combine tapioca flour and rice flour.

Infuse Coconut Milk:

  • In a saucepan, heat the coconut milk over medium heat.
  • Add kaffir lime leaves, pandan leaf, lemongrass, salt, and vanilla powder.
  • Simmer for a few minutes to infuse the flavors.

Strain Coconut Milk Mixture:

  • Strain the infused coconut milk to remove solid particles.

Combine Flours and Coconut Milk:

  • Gradually pour the infused coconut milk into the flour mixture, stirring continuously to avoid lumps.

Add Sugar:

  • Mix in the sugar until well combined.

Divide Batter and Add Natural Color:

  • Divide the batter into two portions.
  • Add the grated or blended beets to one portion for a natural red color.

Prepare Spice Muslin Bags:

  • Divide the spice muslin bags into two, filling each with half the specified ingredients. These bags will add additional flavor during the cooking process.

Cook the Batter:

  • Pour the plain batter into a greased steaming tray.
  • Place the spice muslin bags on top.
  • Pour the colored batter over the spice muslin bags.

Steam:

  • Steam the batter over high heat for about 20-30 minutes or until set.

Cool and Cut:

  • Allow the steamed batter to cool completely before cutting it into desired shapes.

Brush with Oil:

  • Brush the cut pieces with oil to add a glossy finish.

Serve:

  • Serve the delicious steamed colorful kuih and enjoy

Notes

Making Kue pepe lapis sagu is easy and doesn’t take too long. Here are some tips to ensure that your cake turns out perfectly.
• Measure out all of the ingredients before you start. This will save you time and make the process easier.
• Make sure that the cake batter is well combined before you steam it.
• Be sure to grease the cake pan with butter before pouring in the batter.
• Once the cake is finished steaming, let it cool before cutting into slices.
• Serve the cake with a dollop of whipped cream or ice cream for an extra special treat.

Nutrition

Calories: 5607kcal
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