Ingredients with Measurements:
- 500 grams of rice flour
- 500 grams of sugar
- 1 liter of coconut milk
- 10 eggs
- 1/2 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- Food coloring (optional)
Special equipment needed:
- 9-inch square baking pan
- Steamer
Step-by-step instructions:
a. In a large mixing bowl, whisk together the rice flour, sugar, salt, and vanilla extract.
b. In a separate bowl, beat the eggs and add them to the dry mixture.
c. Gradually pour in the coconut milk while stirring until the batter is smooth.
d. Divide the batter into two equal portions. Add food coloring to one portion if desired.
e. Grease the baking pan and pour in a thin layer of the plain batter. Steam for 10 minutes.
f. Pour a thin layer of the colored batter on top of the cooked plain layer. Steam for another 10 minutes.
g. Alternate between plain and colored layers until all the batter is used up. Steam for 10 minutes after each layer.
h. Once all the layers are cooked, steam the entire cake for an additional 30 minutes.
i. Let the cake cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Steamer temperature: Medium-high heat
Serving size:
12 servings
Nutritional information:
Calories per serving: 380
Total fat: 12g
Saturated fat: 10g
Cholesterol: 105mg
Sodium: 120mg
Total carbohydrates: 63g
Dietary fiber: 1g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or tapioca flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add pandan leaves to the batter for a fragrant flavor.
- Use different food coloring to create a rainbow effect.
- Add grated cheese to the batter for a savory twist.
Tips and tricks:
- Make sure the layers are thin to ensure even cooking.
- Use a toothpick to check if the cake is fully cooked.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate the cake for up to a week.
Reheating instructions:
- Steam the cake for 10 minutes to reheat.
Presentation ideas:
- Cut the cake into small squares and serve on a platter.
- Dust powdered sugar on top of the cake for a decorative touch.
Garnishes:
- Fresh fruit such as strawberries or mangoes.
- Whipped cream or coconut cream.
Pairings:
- Hot tea or coffee.
Suggested side dishes:
- Fried bananas or plantains.
Troubleshooting advice:
- If the layers are not sticking together, add more batter to each layer.
- If the cake is too dry, add more coconut milk to the batter.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before cooking.
Food history:
- Uli Bakar Kue Lapis is a traditional Indonesian dessert that has been around for centuries.
Flavor profiles:
- Sweet, creamy, and slightly coconutty.
Serving suggestions:
- Serve as a dessert or as a snack.
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Region: Indonesian