Kue Pepe Lapis Sagu Recipe
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.
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Servings: 3
Calories: 466kcal
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.
