Kue lapis

Kue lapis (Indonesian pronunciation: [ˌk(u)we ˈlapɪs]) , also known as kuih lapis (Malay pronunciation: [ˌk(w)eh ˈlapes] or Malay pronunciation: [ˌk(w)ɪh ˈlapɪs]) (Indonesian and Malay respectively for "layered cake") is a traditional Southeast Asian steamed dessert known for its colourful, multi-layered appearance and soft, chewy texture. It is commonly found in Indonesia, Malaysia, Singapore and Brunei, and is particularly associated with Peranakan cuisine. Due to historical migration and colonial ties, the dessert is also popular in Suriname, where it is known simply as lapis, as well as in the Netherlands.

The dish is believed to have originated from Chinese immigrants, especially those from southern China, who introduced steamed rice cakes such as jiu ceng gao (九层糕, "nine layer cake") to the region. Over time, the recipe was adapted with local ingredients such as coconut milk, pandan and tapioca flour, resulting in the distinctively Southeast Asian version known today as kuih lapis.

Kue/Kuih lapis shares similarities with several traditional layered desserts across Southeast Asia that also bear Chinese culinary influence. In Thailand, a comparable dessert is khanom chan (ขนมชั้น), while in Vietnam, it is known as bánh da lợn. In the Philippines, a similar delicacy is sapin-sapin and in Cambodia, the counterpart is num chak chan (នំចាក់ចាន់). In Lower Myanmar, it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ).