Steam Oven Steamed Layered Sago and Coconut Cake

 

Indonesian Steamed Layered Sago and Coconut Cake (Kue Lapis Sagu)

This cake is known for its beautiful layers, chewy texture from the sago pearls, and rich coconut flavour. Using a steam oven helps create a wonderfully moist and evenly cooked cake.¹

Ingredients:

For the Batter:

• 250g sago pearls (small to medium size), soaked in warm water for at least 2 hours or until translucent
• 200g all-purpose flour
• 50g rice flour
• 200g granulated sugar (adjust to your preference)
• 1 teaspoon salt
• 400ml thick coconut milk (freshly squeezed is best, but good quality canned works too)
• 1 teaspoon vanilla extract (optional)
• Food colouring (red, green, and natural/white are traditional, but feel free to experiment)

Equipment:

• Steam oven
• 9x9 inch square baking pan or similar size
• Parchment paper, to line the pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Small bowls for colouring the batter

Instructions:

Preparation:

1. Soak the Sago: Drain the soaked sago pearls thoroughly. They should be soft and translucent.
2. Prepare the Pan: Line your baking pan with parchment paper, leaving some overhang on the sides to easily lift the cake out later. Lightly grease the parchment paper.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rice flour, sugar, and salt until well combined.
4. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk and vanilla extract (if using).
5. Make the Batter: Gradually add the wet ingredients to the dry ingredients, whisking continuously until you have a smooth, lump-free batter.
6. Fold in Sago: Gently fold the soaked and drained sago pearls into the batter, ensuring they are evenly distributed.
7. Divide and Colour Batter: Divide the batter into three or more equal portions in separate bowls. Add a few drops of your chosen food colouring to each bowl, leaving one portion plain (or lightly coloured if desired). Stir well until the colour is evenly incorporated.

Steaming:

1. Preheat the Steam Oven: Preheat your steam oven to 100°C (212°F).
2. Steam the First Layer: Pour one colour of the batter (start with any colour you like) into the prepared baking pan. Carefully place the pan in the preheated steam oven. Steam for 8-10 minutes, or until the surface of the layer is set and slightly firm to the touch.
3. Add Subsequent Layers: Once the first layer is set, gently pour the next colour of batter evenly over the first layer. Steam for another 8-10 minutes, or until this layer is also set.
4. Repeat Layers: Continue this process, alternating colours and steaming each layer until all the batter is used. For the final layer, steam for a slightly longer duration, around 15-20 minutes, to ensure the cake is cooked through. You can test for doneness by gently pressing the top – it should spring back lightly and not be sticky.
5. Cool Completely: Once the cake is cooked, carefully remove the pan from the steam oven. Let the cake cool completely in the pan at room temperature. This is crucial for the layers to set properly and prevent them from tearing when slicing.

Serving:

1. Lift and Slice: Once fully cooled, use the parchment paper overhang to gently lift the cake out of the pan.
2. Slice and Serve: Cut the cake into neat squares or diamond shapes using a sharp, non-serrated knife. Wipe the knife clean between slices for a cleaner presentation.
3. Enjoy: Serve at room temperature. Kue Lapis Sagu is best enjoyed fresh.

Tips for Success:

• Soaking Sago: Don't skip the soaking process! Properly soaked sago will give the cake its characteristic chewy texture.
• Smooth Batter: Ensure your batter is completely smooth and lump-free for even layers.
• Even Layers: Pour each layer evenly and gently. Avoid disturbing the previous layer when adding the next.
• Consistent Steam: Maintain a consistent steam temperature throughout the cooking process for even cooking. Avoid opening the steam oven door unnecessarily during steaming.
• Doneness Check: The steaming time may vary slightly depending on your steam oven and the thickness of your layers. The surface of each layer should be set before adding the next. The final layer should feel firm and springy.
• Cooling is Key: Be patient and let the cake cool completely before slicing. This helps the layers firm up and prevents them from sticking together or tearing.
• Knife Technique: Use a sharp, non-serrated knife and wipe it clean between slices for clean cuts. You can also lightly oil the knife to prevent sticking.
• Variations: You can experiment with different food colour combinations to create visually appealing cakes. Some recipes also include a hint of pandan extract for a fragrant aroma.

Enjoy making and sharing this beautiful and delicious Indonesian Steamed Layered Sago and Coconut Cake! Let me know if you have any other questions.

The Taste and Flavour

Imagine a cake that's as delightful to look at as it is to eat. That's Kue Lapis Sagu, the Indonesian Steamed Layered Sago and Coconut Cake. Each colourful layer offers a subtly different experience, a tender chewiness from the sago pearls embraced by the rich, creamy flavour of coconut milk. There's a gentle sweetness that isn't overpowering, making it utterly moreish.

People adore Kue Lapis Sagu for its unique texture – that satisfyingly bouncy bite you don't find in many other cakes. The beautiful layers are also a feast for the eyes, making it a treat perfect for sharing or celebrating. It's a taste of Indonesia's sweet heritage, a comforting and flavourful journey in every slice. The delicate balance of sweet and savoury from the coconut, combined with the fun texture of the sago, makes it an unforgettable and truly loveable cake.