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

6 servings
15 min
25 min
Very Easy


Number of serving: 6
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


  • Preheat a steamer. In a small food processor, grind pandan leaf, kaffir lime leaves and lemongarss until smooth.
  • 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.
  • 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.
  • 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.
  • Divide the batter into two for colouring. Grind cooked beets and fill a clean muslin bag with the ground beets.
  • Squeeze the juice over to colouring batter 1 and whisk. Leave another mixture with its colour, white.
  • For a tin pan, you need to line the bottom part with banana leaves or plastik wrap before brushing.
  • Place the pan in a steamer. With a laddle soup, add 2 laddle soups of red batter to the pan.
  • 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.
  • 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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