Steamed

A variation of Kuih Lapis that uses a higher proportion of regular rice flour alongside glutinous rice flour, resulting in a slightly firmer yet still chewy texture. Often features distinct, vibrant layers and a prominent coconut flavor.

Rice flour · Glutinous rice flour · Coconut milk · Water

A faster, simplified version of Kuih Lapis using readily available ingredients and a slightly quicker steaming process. It retains the layered appearance and chewy texture but may have a less complex flavor profile.

Glutinous rice flour · Coconut milk · Water · Sugar

A traditional Malaysian steamed cake made of glutinous rice flour, coconut milk, and sugar, layered to create a beautiful visual effect. It has a chewy, slightly sticky texture and a sweet, rich coconut flavor.

Glutinous rice flour · Rice flour · Coconut milk · Water

A classic Teochew-style steamed fish dish featuring tender sea bass infused with aromatic ginger, garlic, and soy sauce, finished with a drizzle of hot oil.

Sea bass (Ikan Siakap) · Ginger · Garlic · Scallions