Peranakan Rainbow Layer Cake
The Peranakan Rainbow Layer Cake, also known as Kue Lapis, is a vibrant and delightful dessert that has its roots deeply embedded in the culinary traditions of the Peranakan or Straits Chinese communities. This cake not only tantalizes the tastebuds with its delicate flavors but also captivates the eyes with its colorful layers, each crafted meticulously to create a rainbow effect. A testament to cultural fusion, the Peranakan cuisine brings together Chinese, Malay, and Indonesian influences, and the Rainbow Layer Cake is a perfect embodiment of this rich heritage.
History of the Rainbow Layer Cake
The origins of the Rainbow Layer Cake are not singular to the Peranakan culture but span across Southeast Asia, appearing in various forms across Indonesia, Malaysia, and Singapore. Traditionally known as "Kue Lapis" in Indonesia, which means "layered cake," this dessert is made using a combination of rice flour, tapioca flour, coconut milk, and sugar. The Peranakan variant of this cake draws heavily on aromatic flavors such as pandan, which gives the cake its distinctive green layer and flavor profile.
The cake's history is tied to festive occasions and celebrations. Traditionally, the preparation of this cake was labor-intensive, requiring skillful layering and steaming, which made it a dish reserved for special events. In modern times, however, it has become a staple found in markets and is enjoyed as a tea-time delicacy or a dessert treat by people of all walks of life. Its vibrant colors are often said to symbolize happiness and prosperity.
Ingredients
- Rice Flour - 200g
- Tapioca Flour - 100g
- Coconut Milk - 500ml
- Sugar - 250g
- Salt - 1/2 teaspoon
- Pandan Leaves - 4 leaves
- Food Coloring - various colors
- Water - 300ml
Preparation
Preparing the Coconut Milk Mixture
Begin your preparation by combining the coconut milk, water, and sugar in a saucepan. Stir continuously over low heat until the sugar is completely dissolved. Remove the mixture from the heat and allow it to cool to room temperature.
Pandan Flavor Infusion
Wash the pandan leaves thoroughly and tie them into a knot. Submerge the pandan leaves in the cooled coconut milk mixture. Let it sit for at least 30 minutes to infuse the flavors, then remove the pandan leaves.
Mixing the Flours
In a large mixing bowl, combine the rice flour, tapioca flour, and salt. Gradually add the coconut milk mixture while whisking continuously to prevent lumps. The batter should be smooth and runny.
Coloring the Batter
Divide the batter evenly into separate bowls, depending on the number of colors you wish to use. Add a few drops of food coloring to each bowl and mix until you achieve the desired shades. Popular colors include red, green, yellow, purple, blue, and pink.
Cooking Process
Steaming the Layers
Prepare a steamer and line an 8-inch square baking tin with parchment paper. Heat the steamer over medium heat until the water is boiling. Pour a small amount of one colored batter into the pan, spreading it evenly to form a thin layer. Cover and steam each layer for about 5-7 minutes or until set. Repeat this process, alternating colors to create the rainbow effect, until all batter is used. Ensure each layer is cooked before adding the next.
Throughout the steaming process, monitor the cooking timer to ensure the layers are evenly steamed. The cake should have about 9 to 12 layers by the end of this process.
Cooling and Setting
Once all layers are steamed and set, remove the cake from the steamer. Allow it to cool completely at room temperature. Once cooled, refrigerate the cake for about 1-2 hours to allow it to firm up, making it easier to slice later.
Serving Suggestions
When ready to serve, use a sharp knife to cut the Rainbow Layer Cake into bite-sized pieces. For best results, dip the knife in warm water and wipe it clean between cuts to achieve clean and precise slices. The cake is best enjoyed at room temperature and can be served as a delightful end to a meal, or with afternoon tea or coffee.
The Peranakan Rainbow Layer Cake is not just a feast for the tastebuds, but a visual delight that adds a burst of color to any occasion. Enjoy the soft, chewy texture as you peel each layer apart and savor the delicate hint of pandan infused through this traditional treat.
Storing the Cake
If you have leftovers, wrap the cake pieces individually in cling film to prevent them from drying out and store them in an airtight container. The cake keeps well in the refrigerator for up to a week. You can also freeze the cake pieces by wrapping them as described and storing them in a freezer-safe container for up to a month. Thaw at room temperature before serving.