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Kue lapis (), also known as kuih lapis ( or ) (Indonesian and Malay language respectively for "layered cake") is a traditional 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 Indo people, 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 Overseas Chinese, 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 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).
The term kuih, also spelled kue, is derived from the Hokkien and Teochew Min word 粿 (koé), which refers to steamed cakes or dumplings made from rice or glutinous rice flour. This reflects the Chinese influence on the naming and culinary tradition. The word lapis, meaning "layers" in Malay language and Indonesian, refers to the dessert’s defining feature: its colourful, stacked appearance.
As Chinese immigrants integrated with local populations, particularly through intermarriage with pribumi and Malay communities, a distinct Peranakan Chinese culture emerged. This blended culture combined Chinese cuisine with regional Southeast Asian ingredients and flavours. Within this cultural context, jiu ceng gao was adapted into what is now recognised as kue/kuih lapis, incorporating local ingredients such as coconut milk, pandan leaves and tapioca flour.
The adapted version generally features a softer texture and a more aromatic profile compared to its Chinese predecessor. Although jiu ceng gao traditionally consists of nine layers, this local layered steamed dessert varies in the number of layers; some recipes retain the nine layers while others use fewer or more, depending on regional or familial preferences. The use of vivid colours, often pink, green and white, enhances its festive appeal, making it a popular item during celebrations and religious ceremonies.
Across Southeast Asia, this dessert has undergone regional adaptations. Variations may include ingredients such as yam or a wider spectrum of colours, each imbued with specific symbolic meanings. In contemporary settings, the dessert has also been reinterpreted with modern flavours such as matcha, chocolate and espresso, often featured in urban cafés and bakeries. These changes reflect broader patterns of culinary adaptation and variation over time.
In Myanmar, the dessert is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ), names derived from its Malay designation. This reflects historical cultural ties between Penang and Myanmar, which were reinforced by intermarriage between Peranakan communities in both regions, particularly from the mid-19th to the mid-20th century.
Kue lapis is similar to lapis legit or spekkoek, the difference being that lapis legit is a puffy layered cake, made of flour and is baked, while kue lapis is a moist layered pudding, made of rice flour and sago, and is steamed.
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