Name: Malaysian Rainbow Steamed Layer Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 9 pieces
Cuisine: Malaysian
Ingredients: 200 g rice flour; 50 g tapioca flour; 150 g granulated sugar; 1/2 tsp fine sea salt; 400 ml full-fat coconut milk; 2 large eggs; 1/2 tsp pandan essence; Red, yellow, green, and purple gel food coloring; 2 tbsp neutral oil, for greasing; Parchment paper, for lining; Banana leaves, optional, for lining

A traditional Nyonya-Malay steamed cake with vibrant rainbow stripes, a soft chew, and rich coconut flavor. Each delicate layer is steamed individually then stacked to create a striking dessert beloved at celebrations and afternoon tea across Malaysia.

Prep Time20 mins

Cook Time40 mins

Total Time60 mins

Servings9

Yield9 pieces

Nutrition Facts

Per serving (estimated)

220 kcalCalories
9 gFat
6 gSaturated Fat
32 gCarbs
1 gFiber
14 gSugar
3 gProtein
85 mgSodium
120 mgPotassium
25 mgCalcium
1 mgIron
1 mgVitamin C
30 mcgVitamin A

Ingredients

For the batter

200 g rice flour
50 g tapioca flour
150 g granulated sugar
1/2 tsp fine sea salt
400 ml full-fat coconut milk
2 large eggs
1/2 tsp pandan essence

For coloring and assembling

Red, yellow, green, and purple gel food coloring
2 tbsp neutral oil, for greasing
Parchment paper, for lining
Banana leaves, optional, for lining

Directions

Line the base of an 8-inch (20 cm) square pan with parchment and lightly grease the sides with oil. Prepare a steamer over medium heat and wrap the lid with a clean kitchen cloth to absorb condensation.
In a large bowl, whisk rice flour, tapioca flour, sugar, and salt until evenly combined. Add coconut milk, eggs, and pandan essence and whisk until completely smooth, then strain through a fine sieve to remove any lumps.
Divide the batter evenly among 4 small bowls. Tint each bowl with a different gel food coloring (red, yellow, green, purple), stirring gently until the color is uniform.
Pour about 1/2 cup of the first colored batter into the prepared pan and spread evenly. Steam for 4-5 minutes, or until the surface is set and no longer liquid.
Gently pour 1/2 cup of the next colored batter over the set layer, tilting the pan to spread it evenly without disturbing the layer below. Steam for another 4-5 minutes.
Repeat the layering and steaming process, alternating colors as desired, until all batter is used. For the final top layer, steam for 8-10 minutes to ensure it cooks through.
Once fully steamed, remove the pan from the steamer and let the cake cool completely at room temperature, about 1 hour, before lifting it out using the parchment.
Using a sharp oiled knife, trim the edges and cut the cake into neat squares or diamonds to reveal the rainbow stripes.

Cook’s Notes

Use full-fat canned coconut milk and stir well before measuring for the richest flavor and softest texture.
Straining the batter is essential to remove lumps that would otherwise disrupt the smooth layered finish.
Wrapping the steamer lid with a cloth prevents water droplets from falling onto the cake and pitting the surface.
For natural colors, use pandan juice (green), beetroot juice (red/pink), and turmeric (yellow) instead of food coloring.
Chilling the cake in the fridge for 30 minutes before slicing helps produce clean, sharp layer lines.