Kue lapis
| |
| Two shapes of kue lapis | |
| Alternative names | Kue Pepe<ref name="Detik Kue Pepe">
Kue Pepe, Si Manis Berlapis dari Betawi(link). {{{website}}}. Detik. 22 June 2012. Accessed 2020-10-18.
|
| Type | Kue |
| Course | Dessert |
| Place of origin | Indonesia<ref name="Inews Kue lapis Pelangi">
Menikmati Jajanan Tradisional Kue Lapis Pelangi, Rasanya(link). {{{website}}}. Inews. 12 October 2018. Accessed 2020-10-18.
Mengenal Geplak, Lapis Legit, dan Kue-Kue Khas Betawi Lainnya(link). {{{website}}}. Tirto. 23 October 2019. Accessed 2020-10-18.
|
| Region or state | Nationwide |
| Associated national cuisine | Indonesia, Malaysia, Singapore, and Brunei |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Room temperature |
| Main ingredients | Rice flour, sugar, coconut milk |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding.
Etiology
In Indonesian lapis means layers.
Culinary use around the world
- This steamed layered sticky rice cake or pudding is quite popular in Indonesia, and also can be found in the Netherlands through their colonial links.
- Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei where it is called kueh lapis.
- Kue lapis was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ)
Recipe
Nutrition
Variations
Resources
| Additional resources | ||
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Kue lapis
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Indonesian cuisine |
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 Malaysian cuisine by ethnicity |
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