By Lori Walker, MS, RD | Published on September 24, 2023 | Last Updated on September 24, 2023
Kue Pepe lapis sagu is a traditional Indonesian dessert that has been around for centuries. It is made to create layers of sweetened dough. It is perfect as an after-dinner treat or even just enjoyed with your afternoon tea.
The word “lapis” in Indonesian literally translates to ‘layers’, which explains why this cake is filled with so many wonderful flavors! Kue Pepe is a type of cake that is enjoyed all throughout Indonesia and it has become popular around the world as well.
It’s sweet, delicious, and simple to make! With just a few ingredients and some extra care, anyone can whip up this amazing dessert! This article will take you through all the steps needed to make a perfect Kue Pepe Lapis Sagu.
What is Kue Pepe Lapis Sagu?
Kue Pepe Lapis Sagu is an iconic Indonesian cake that consists of several layers of dough made from a combination of tapioca flour, coconut milk, and rice flour.
The layers are delicately sweetened with sugar, flavored with herbs such as lemongrass, kaffir lime leaves, flavor, and pandan leaf, and colored with cooked beets to create the perfect vibrant pink hue.
Once baked, this cake is a sight to behold with its many layers and unique texture. Kue Pepe Lapis Sagu is an enjoyable and delicious dessert that can be enjoyed all year round. Not only does it look beautiful, but each bite also contains a burst of flavor
Plus, it’s surprisingly easy to make! With these simple instructions, anyone can learn how to make Kue Pepe Lapis Sagu in no time! This cake is truly a unique treat.
What does it taste like?
Kue Pepe Lapis Sagu has a unique taste that is hard to replicate. It combines the sweetness of sugar and coconut milk with a subtle nuttiness from the rice flour, all topped off with a hint of herb flavor from the lemongrass, kaffir lime leaves, and pandan leaf.
The color alone will make this cake stand out on a table, and the layers of flavor will keep you coming back for more. Each bite is tender yet firm, with a slightly chewy texture that makes it unforgettable.
How did I first get introduced to the Kue Pepe Lapis Sagu?
My introduction to the Kue Pepe Lapis Sagu began with a trip to Indonesia in pursuit of new and exciting culinary experiences. I had heard about this heavenly dessert, but I never thought I would have the pleasure of tasting it until my travels took me there.
Upon arriving in Indonesia, my friends and I were taken on a tour through the streets of Jakarta, where we were fortunate enough to sample some of the country’s most popular dishes. It was here that I stumbled upon a street vendor selling Kue Pepe Lapis Sagu.
The vibrant pink hue and unique layers immediately drew me in. After one bite, I knew that this was something special – it was unlike anything I had ever tasted before.
I was determined to find out how to make this wonderful treat myself — and the street vendor was more than happy to show me. He taught me all about the various ingredients and explained in detail each step of the process.
With his help, I was able to gain a better understanding of the traditional techniques used to make this sweet treat.
Finally, after a few attempts, I was able to master it! With each successful attempt, my confidence grew and soon I was able to make perfect Kue Pepe Lapis Sagu every time.
It is one of my favorite desserts and an excellent way to bring a bit of Indonesian culture to my home. The delicious layers of flavor are a fantastic way to experience the flavors and culture of this incredible country.
You’ll also like the following Dessert recipes!
- Duncan Hines Cherry Pie
- Cheesecake Factory Linda’s Fudge Cake Copycat Recipe
- How To Make Barefoot Contessa Pineapple Upside-Down Cake
How to make Kue Pepe Lapis Sagu?
Making Kue Pepe Lapis Sagu is a surprisingly easy process. All you need are a few simple ingredients and some patience, and you’ll be on your way to making the perfect dessert!
Ingredients
- Coconut Milk: Coconut milk is a great source of healthy fats, and it also adds amazing flavor to this traditional snack.
- Tapioca Flour: Tapioca flour is a gluten-free flour that helps to bind the different layers in this cake. It adds a subtle nutty taste that pairs well with the coconut milk and sugar.
- Rice Flour: Rice flour is used to give the cake a light and fluffy texture.
- Sugar: Sugar helps to balance out the other flavors in this dish and also adds a hint of sweetness.
- Lemongrass, Kaffir Lime leaves, Pandan Leaf: These herbs add a unique flavor to the cake that you can’t get with any other ingredient.
- Vanilla Powder: Vanilla powder adds a subtle sweetness and helps to enhance the flavor of the other ingredients in this dish.
- Cooked Beets: Beets are used to give the cake a natural red color. It also adds an earthy flavor that pairs well with the coconut milk, sugar, and other herbs used in this.
- Oil: Oil helps to keep the cake moist and prevents it from drying out.
- Spice Muslin Bags: These bags are used to create a unique texture in this cake. It also helps to hold all of the herbs together which will infuse them into the cake while it’s baking.
Step-by-step instructions
Step 1
In a medium-sized saucepan, heat up the coconut milk until it is just starting to simmer. Add the lemongrass, kaffir lime leaves, and pandan leaf into the muslin bags and tie them shut tightly. Place them in the coconut milk mixture and let it simmer for about 10 minutes.
Step 2
In a large bowl, mix together the tapioca and rice flour. Add in the sugar and salt and mix until everything is combined. Slowly pour in the coconut milk mixture while stirring continuously to create a thick batter.
Step 3
Divide the batter into three separate bowls – one with cooked beets, one without, and one with vanilla powder.
Step 4
Pour about 2/3 of the plain batter into a greased baking pan. Spread it out evenly and then pour in some of the beetroot batter, followed by the vanilla powder batter. Do this in alternating layers until all of the batter is used up.
Step 5
Brush some oil lightly over the top of the cake and bake in a preheated oven at 350°F (180°C) for 30 minutes. Once done, remove from the oven and let it cool before cutting into slices and serving.
Tips
- Use fresh herbs for the best flavor.
- To make sure you don’t overfill the cake pan, fill it to just below the rim so that it can expand without overflowing in the oven.
- If you don’t have a spice muslin bag, you can use cheesecloth or any other fine cloth.
- Be sure to evenly spread the mixture in the cake pan so that it cooks evenly.
- To get an even more vibrant pink color, add two teaspoons of beet juice when stirring in the cooked beets.
Nutrition Information
What to serve with Kue Pepe Lapis Sagu?
Here are a few ideas for what to serve with Kue Pepe Lapis Sagu:
- A scoop of creamy coconut ice cream
- Coconut milk custard
- Fresh mango slices
- A drizzle of honey over the top
- A sprinkle of shredded coconut or toasted sesame seeds
- Warm banana fritters served with a dollop of thick cream
- A tart citrus compote, such as lime or lemon curd
- Fresh fruit salad with a sprinkle of coconut flakes on top.
How to store leftover Kue Pepe Lapis Sagu?
Leftover Kue Pepe Lapis Sagu can be stored in an airtight container in the refrigerator for up to two weeks. To reheat, simply place a slice of the dessert in the microwave or oven until it is heated through.
If you’d like to keep the cake for longer, then freeze it! Ensure that it is sealed tightly and place it in the freezer for up to two months. When you’re ready to enjoy it again, let the cake thaw overnight in the refrigerator before reheating.
Can pregnant women eat this?
Yes, pregnant women can enjoy Kue Pepe Lapis Sagu as long as they are not allergic to any of the ingredients. The coconut milk used in this dessert contains healthy fats which can help provide energy and support a healthy pregnancy.
Additionally, the tapioca flour and rice flour are gluten-free so there’s no need to worry about any gluten-related health concerns.
However, it is important to keep an eye on the amount of sugar consumed while pregnant as too much could lead to gestational diabetes or other related health issues.
All in all, Kue Pepe Lapis Sagu is a great dessert that can be consumed during pregnancy. It’s full of flavor and texture while still being healthy and nutritious!
Kue Pepe Lapis Sagu Recipe
Equipment
- A Pot
- bowl
- Baking pan
Ingredients
- 2 cups Goya Coconut Milk
- Vanilla powder
- 1 cup sago flour
- 1/3 cup sweet rice flour
- 1/2 cup Brown sugar and more to taste
- 1 white part of a lemongrass
- 2 kaffir lime leaves
- Salt to taste
- 30 g cooked beets
- 1/2 pandan leaf
- Spice muslin bags
- 1/2 tbsp oil
Instructions
- In a medium-sized pot, heat up the coconut milk until it is just beginning to bubble. Place the lemongrass, kaffir lime leaves, and pandan leaves in muslin bags and tie them closed tightly. Put them in the coconut milk mixture and let simmer for about 10 minutes.
- Mix together tapioca flour and rice flour in a large bowl. Add sugar and salt, stirring until all ingredients are combined. Gradually pour in the coconut milk mixture while continuously stirring to make a thick batter.
- Pour some of the plain batter into three different bowls – one with cooked beets, one without, and one with vanilla powder.
- Layer ⅔ of the plain batter into a greased baking pan. Top with some of the beetroot batter, then add the vanilla powder batter alternately until all batter is used up.
- Lightly brush oil over the top of the cake and bake in a preheated oven for 30 minutes. Take out when finished and let cool before serving.
Notes
- Use fresh herbs for the best flavor.
- To make sure you don’t overfill the cake pan, fill it to just below the rim so that it can expand without overflowing in the oven.
- If you don’t have a spice muslin bag, you can use cheesecloth or any other fine cloth.
- Be sure to evenly spread the mixture in the cake pan so that it cooks evenly.
- To get an even more vibrant pink color, add two teaspoons of beet juice when stirring in the cooked beets.
FAQs
What if I don’t have Tapioca flour?
If you don’t have tapioca flour, you can use all-purpose flour instead. It won’t provide the same texture as tapioca flour but it will still work fine.
Can I substitute something with the coconut milk?
Yes, you can use almond milk instead of coconut milk if desired. However, this may change the taste and texture so it’s best to experiment with small amounts first.
Can I make this vegan?
Yes, this can easily be made vegan by substituting the oil for melted coconut oil and using almond milk instead of coconut milk. You may also want to skip the egg wash on top as this could contain dairy products.
Wrapping Up
Thank you for taking the time to learn how to make Kue Pepe Lapis Sagu! This classic Indonesian dessert is a delicious treat that can be enjoyed on its own or with some of your favorite accompaniments.
Please share this article if you found it helpful and let us know how your Kue Pepe Lapis Sagu turns out! We would love to hear from you.
You’ll also like the latest recipes!
My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
