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Kue pepe - kue lapis sagu - indonesian steamed layered sago cake

(3.00/5 - 3 votes)

Recipe type: Other
Number of serving: 6 servings
Preparation time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes
Difficulty: Very Easy
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- 250 g tapioca flour (original: sago flour)
- 800 mL coconut milk from 2 coconuts
- 225 g sugar
- 100 g rice flour
- 4 kaffir lime leaves
- 1 pandan leaf
- 1 lemongrass, take the white part
- ½ teaspoon salt
- ½ teaspoon vanilla powder
- 1 tablepsoon oil, for brushing
- 60 g cooked beets, for natural red colour
- 2 spice muslin bags

Step 1: Preheat a steamer. In a small food processor, grind pandan leaf, kaffir lime leaves and lemongarss until smooth.

Step 2: In a spice muslin bag, put those leafy mixture; tied up. In a pot, combine coconut milk, spice in a muslin bag, sugar, and salt.

Step 3: Stir occasionally and bring to a boil. Set a side and take the spice bag out. Get ready with the whisk. In a big bowl, place tapioca flour, rice flour and vanilla powder.

Step 4: Gradually add coconut milk mixture to the flours. Use your left hand to pour the coconut milk while your right hand, keep stirring with a whisk.

Step 5: Divide the batter into two for colouring. Grind cooked beets and fill a clean muslin bag with the ground beets.

Step 6: Squeeze the juice over to colouring batter 1 and whisk. Leave another mixture with its colour, white.

Step 7: For a tin pan, you need to line the bottom part with banana leaves or plastik wrap before brushing.

Step 8: Place the pan in a steamer. With a laddle soup, add 2 laddle soups of red batter to the pan.

Step 9: Steam for 5 - 6 minutes. With the same measurement, add white batter on top of red layer. Steam again. Repeat process until all the batter is used up.

Step 10: Steam the whole contents for about 20-30 minutes until done. Allow to cool and slice a knife that is wrapped with plastic wrap or use string to slice.

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