![\"kue](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/05\/kue-lapis-tepung-beras.jpg\")
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Direction :\u00a0<\/span><\/p>\n 625 ml coconut milk<\/p>\n 150 grams rice flour<\/p>\n 12,5 grams hunkwe flour ( tepung hunkwe , only available in asian market esp. in indonesian aisle )<\/p>\n 125 grams of sugar<\/p>\n 1\/4 tsp. vanilla<\/p>\n 1\/2 tsp. of pandan paste ( screwpine paste , or if you have the leaves itself it will work better )<\/p>\n 1. Mix dry ingredients together , then pour the coconut milk little at a time while whisking .<\/p>\n 2. Add vanilla . Mix well , divide the batter into 2 equal amount . Leave 1 batter white as it is , and use pandan paste , color the batter into green or if you want any other color is fine too . Pandan paste will turn your batter into green .<\/p>\n 3. Bring water to boil in a steamer , high heat . . Using a small round pan that fits your steamer , oil the pan , then line a plastic on the pan , leave it hanging to the side , and when steamer is ready , pour about ladle full of the batter . Cook for about 10 minutes . Check with the toothpick to make sure it’s done before adding another layer on top . Keep doing the same between layers until all batter are being used .<\/p>\n 4. After adding the last batter , wrap up the lid with kitchen towel and steam another 30 minutes to make sure it’s all done .<\/p>\n 5. Let it cool , before inverting it to the plate . Cut diamond shapes and serve . Remember this needs to be eaten the same day .<\/p>\n","protected":false},"excerpt":{"rendered":" This is what we call layer cake in Indonesia . Unlike the layer cake with cinnamon and more like cake texture , this one was supposed to be the traditional type , made easily with coconut milk and rice flour , no spices whatsoever . They sell this in most of indonesian ‘tradional bakery’ , sometimes you can find them being sold in the ranch market too . They’re only good to be eaten for that day , you can’t save it for the next day since it’s made from coconut milk , and it is called ” kue basah ” if i translated that literally would means ” wet cake ” i really don’t know why they call it ‘ kue basah’ maybe because they won’t last more than a day ? I don’t know .. All i know , they’re all good !!! Kue lapis tepung beras , layer cake made with rice flour , takes time to make . They’re easy to make , as long as you have the patience and the TIME !! You need the time for sure to make this . I made using a small round pan for my small steamer , and it didn’t produce a lot of them , yet it took a lot of time to make . Just as it’s called ” layer cake ” you have to wait layer per layer to add , and that means you have to wait up minutes to minutes before adding another layer . It took me about 2 hours to make this .. i don’t know if it’s really worth it or not . But if you live overseas i don’t think you have any other choice , esp. if you miss the cake !! Direction :\u00a0 625 ml coconut milk 150 grams rice flour 12,5 grams hunkwe flour ( tepung hunkwe , only available in asian market esp. in indonesian aisle ) 125 grams of sugar 1\/4 tsp. vanilla 1\/2 tsp. of pandan paste ( screwpine paste , or if you have the leaves itself it will work better ) 1. Mix dry ingredients together , then pour the coconut milk little at a time while whisking . 2. Add vanilla . Mix well , divide the batter into 2 equal amount . Leave 1 batter white as it is , and use pandan paste , color the batter into green or if you want any other color is fine too . Pandan paste will turn your batter into green . 3. Bring water to boil in a steamer , high heat . . Using a small round pan that fits your steamer , oil the pan , then line a plastic on the pan , leave it hanging to the side , and when steamer is ready , pour about ladle full of the batter . Cook for about 10 minutes . Check with the toothpick to make sure it’s done before adding another layer on top . Keep doing the same between layers until all batter are being used . 4. After adding the last batter , wrap up the lid with kitchen towel and steam another 30 minutes to make sure it’s all done . 5. Let it cool , before inverting it to the plate . Cut diamond shapes and serve . Remember this needs to be eaten the same day .<\/p>\n","protected":false},"author":16,"featured_media":2518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-2517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2517"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2517\/revisions"}],"predecessor-version":[{"id":2524,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2517\/revisions\/2524"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2518"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}