Kue Pepe Lapis Sagu Recipe – Hungarian Chef

Kue pepe lapis sagu is an Indonesian snack that has been around for centuries. It is a type of layered cake made with sago flour, coconut milk, sugar, and spices. 

The cake is usually cut into small diamond-shaped pieces and is served either as a snack or as part of a meal. It is often served with a hot beverage, such as coffee or tea. This kue pepe lapis sagu recipe will take you through the traditional steps of making this delicious snack.

What is Kue Pepe Lapis Sagu?

Kue pepe lapis sagu is a traditional Indonesian layered cake made with sago flour, coconut milk, sugar, and spices. It is a popular snack that is served either as a snack or as part of a meal. 

The cake is usually cut into small diamond-shaped pieces and is usually served with a hot beverage, such as coffee or tea. This recipe will take you through the traditional steps of making kue pepe lapis sagu.

Why You’ll Love this Kue Pepe Lapis Sagu Recipe?

Kue pepe lapis sagu is a delicious and easy-to-make Indonesian snack that is sure to bring smiles to everyone. It is made with sago flour, coconut milk, sugar, and spices, making it a healthy snack option. 

The cake is usually cut into small diamond-shaped pieces and can be served either as a snack or as part of a meal. Making this cake is also relatively quick and easy, making it a great dish to make for a snack or a meal.

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The Ingredients

• 1600 mL of Fresh Coconut Milk Extracted from the Purity of 4 Locally Harvested Coconuts: Fresh coconut milk serves as the rich and creamy base for the dessert, providing a distinct coconut flavor and a luscious texture.
• 500 g of Authentic Tapioca Flour (originally sourced Sago Flour for a traditional touch): Tapioca flour adds chewiness and a unique texture to the dessert. The use of authentic or traditionally sourced flour enhances the cultural authenticity of the recipe.
• 8 Fragrant Kaffir Lime Leaves, handpicked for a citrusy aroma: Kaffir lime leaves contribute a citrusy and aromatic element to the dessert, infusing it with a distinct fragrance and flavor.
• 1 Teaspoon of Pristine Sea Salt, to enhance the natural flavors: Sea salt enhances the overall flavor profile, bringing out the natural sweetness and complementing the other ingredients in the dessert.
• 2 Tablespoons of Premium Oil, precisely measured for brushing perfection: Premium oil adds richness and moisture to the dessert, and precise measurement ensures an even coating for a perfect finish.
• 450 g of Pure Cane Sugar, carefully measured for just the right sweetness: Pure cane sugar sweetens the dessert, and careful measurement ensures the ideal level of sweetness without overpowering the other flavors.
• 200 g of Finely Milled Rice Flour, chosen for its premium quality: Rice flour contributes to the texture of the dessert and, when finely milled, ensures a smooth and consistent consistency.
• 2 Lemongrass Stalks, using only the pristine white part for a mild citrus undertone: Lemongrass adds a subtle citrus undertone to the dessert, providing a refreshing and fragrant note.
• 1 Teaspoon of Exquisite Vanilla Powder, for a hint of delightful sweetness: Vanilla powder adds a sweet and aromatic flavor, providing a delightful hint of sweetness to the dessert.
• 4 Spice Muslin Bags, thoughtfully chosen for flavor infusion and easy handling: Spice muslin bags are used for infusing the dessert with a blend of spices, ensuring easy removal and convenient handling during preparation.
• 2 Aromatic Pandan Leaves, selected to infuse a subtle fragrance: Pandan leaves add a subtle and fragrant note to the dessert, enhancing its aroma and providing a unique flavor.
• 120 g of Cooked Beets, carefully incorporated for a natural red hue: Cooked beets are added for a natural red color, contributing to the visual appeal of the dessert without the need for artificial coloring.

Step by Step Instructions

Step 1: Prepare the Flavor Infusions:

In a saucepan, combine Fresh Coconut Milk, Kaffir Lime Leaves, Pandan Leaves, Lemongrass Stalks (white part only), and Pristine Sea Salt.

Step 2: Simmer and Infuse:

Heat the mixture over medium heat until it simmers. Allow it to cool and infuse for at least 30 minutes. Strain the infused coconut milk, discarding the solids.

Step 3: Mix the Dry Ingredients:

In a large mixing bowl, combine Authentic Tapioca Flour, Pure Cane Sugar, and Finely Milled Rice Flour.

Step 4: Combine with Infused Coconut Milk:

Gradually add the strained infused coconut milk to the dry ingredients, stirring continuously to create a smooth batter.

Step 5: Incorporate Vanilla and Premium Oil:

Mix in Exquisite Vanilla Powder and Premium Oil, ensuring they are evenly distributed in the batter.

Step 6: Divide and Color the Batter:

Divide the batter into two portions. Leave one portion plain and mix the other portion with Cooked Beets for a natural red hue.

Step 7: Layering the Kue Pepe:

Place a piece of muslin cloth in a steaming tray. Pour a thin layer of the plain batter onto the cloth.

Step 8: Steam to Perfection:

Steam the layer until set. Repeat the process, alternating between plain and colored batter until all batter is used. Steam the layered batter for 10-15 minutes or until fully cooked. Ensure the layers are set before adding the next.

Step 9: Cool and Slice:

Allow the Kue Pepe Lapis Sagu to cool completely before slicing it into neat, colorful squares or rectangles.

Step 10: Serve and Enjoy:

Arrange the slices on a serving platter and delight in the vibrant layers of this traditional Indonesian delicacy.

Optional: Step 11: Garnish with Additional Coconut Flakes:

For an extra touch, you can sprinkle coconut flakes on top before serving.

Notes

• Make sure to grease the pan with butter before adding the batter to prevent the cake from sticking.
• The cake can be stored in an airtight container at room temperature for up to 3 days.
• If you want to add a bit of extra flavor to the cake, you can add a few drops of vanilla extract or almond extract.
• For a richer flavor, you can add a few tablespoons of coconut cream to the batter.
• For a crunchier texture, you can add a few tablespoons of toasted sesame seeds to the batter.
• If you want to add a bit of color to the cake, you can add a few drops of food coloring.

Nutrition Information

This kue pepe lapis sagu recipe is a healthy snack that is low in calories and fat. One serving of the cake contains approximately 120 calories, 5 grams of fat, 20 grams of carbohydrates, and 2 grams of protein.

How to Store Kue Pepe Lapis Sagu?

Kue pepe lapis sagu can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.

Variations

• For a sweeter version of the cake, you can add more sugar or a few tablespoons of honey to the batter.
• For a more flavorful cake, you can add a few tablespoons of chopped nuts or shredded coconut to the batter.
• For a spicier version of the cake, you can add a few tablespoons of chopped chilies or a teaspoon of ground chili powder to the batter.
• For a more flavorful cake, you can add a few tablespoons of raisins or dried fruit to the batter.
• For a healthier version of the cake, you can substitute the sago flour for whole wheat flour or oat flour.

Frequently Asked Questions

How long does Kue Pepe Lapis Sagu last?

Kue pepe lapis sagu can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.

What other ingredients can I add to the cake?

You can add a few drops of vanilla extract or almond extract for extra flavor. You can also add a few tablespoons of coconut cream for a richer flavor, toasted sesame seeds for a crunchier texture, and a few drops of food coloring for a bit of color.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 3 days.

How can I make this cake  

You can substitute the butter for a vegan alternative, such as coconut oil or vegetable oil, and the coconut milk for a non-dairy alternative, such as almond milk or oat milk.

Does this cake contain gluten?

No, this cake does not contain gluten as it is made with sago flour which is gluten-free.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Make sure to wrap the cake tightly in plastic wrap before freezing.

How can I make this cake more flavorful?

You can add a few tablespoons of chopped nuts or shredded coconut to the batter for a more flavorful cake. You can also add a few tablespoons of raisins or dried fruit to the batter for sweetness, and a few tablespoons of chopped chilies or a teaspoon of ground chili powder for a spicier version.

Conclusion

Kue pepe lapis sagu is a delicious Indonesian snack that is sure to bring smiles to everyone. It is made with sago flour, coconut milk, sugar, and spices, making it a healthy snack option. 

This kue pepe lapis sagu recipe will take you through the traditional steps of making this delicious snack. The cake can be stored in an airtight container at room temperature for up to 3 days and can also be frozen for up to 3 months. 

You can also make a few variations to the cake, such as adding more sugar or honey for a sweeter version, or adding a few tablespoons of chopped chilies or a teaspoon of ground chili powder for a spicier version.

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