Kue Lapis (Layer Steamed Cake)
It was in April 2008 when the first time I made this layer steamed cake. I got a big success on my first attempt and posted it here for a Chinese New Year event held on the net.
I had a funny story about this cake. Once I brought it for gathering in Bremen and when it’s served, two old women enjoyed eating the cake by pulling it out layer by layer. This way of eating is my way when I was a kid and I believed they did the same when they were smalls They were so enjoy remembering childhood memory by eating kue lapis that way and they didn’t realized that they completed all the cake Then when the lunch time coming, some friends who saw my kue lapis searched for it and asked “where is your kue lapis” I just smiled and told them the story.
Now, after 3 years, I made this again though I am living in Jakarta where kue lapis is easy to find at the market. The recipe I used is a modification from Kue Lapis/Layer Steamed Cake, Kedai Hamburg and Lapis, Nana’s Site.
Believe me, homemade is always better!
Tips: Use measurement cup for ladling the mixture to make all layers in the same thickness.
I send this entry for Indonesian Food Party (IFP) April edition organized by Tata Bonita of Bonita’s Cooking and Bento and Momon of Mari Bermain di Dapur