Kue Lapis

A steamed layer cake of rice flour and coconut milk set in alternating pink and white stripes, slippery and sweet.

Ingredients

• 600g large prawns
• 400g rice noodles
• a handful of minced garlic
• 1 tsp crushed candlenuts
• 2 tbsp coconut oil
• 2 chayote, chopped
• a handful of fresh cilantro, chopped
• roasted peanuts, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with coconut oil.

2. 2

   In a large bowl, whisk together the compressed rice cakes (lontong) and palm sugar until evenly combined.

3. 3

   In a separate bowl, blend the kecap manis (sweet soy sauce) with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 40 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of crispy fried shallots.

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