Banjar's Typical Indian Layer Recipe
Lapis India is a sweet snack typical of Banjarmasin whose sweetness is different from other layer cakes. Indian layer cake uses brown sugar as a sweetener and gives chocolate color. Lapis India also uses coconut milk and pandan leaves to enrich the taste and aroma. Although the ingredients are fairly simple and easy to get, it takes patience in making them so that the results are perfect. So, follow our recipe to make Banjar's signature Indian lapis which is perfectly successful and delicious!
Ingredients
- Brown sugar - 150 grams
- Water - 150 ml
- Pandan leaves, knotted - 2 pieces
- Hunkwe flour - 95 grams
- Eggs, beaten - 4 eggs
- Sweet condensed - 70 grams
- Coconut milk - 300 ml
- Salt - 1 tsp
- Purchase ingredients and cooking utensils
Plans
- Preheat the steamer.
- Cook brown sugar, water and pandan leaves until the sugar melts, then strain. Wait until it cools down.
- In another bowl, pour the coconut milk, eggs, sweetened condensed, hunkwe flour and salt, mix well.
- Add liquid brown sugar, stir again until smooth. Strain so that there are no lumps.
- Grease a 20 x 10 x 7 cm tin with cooking oil and put it in the steamer.
- Make sure the heat of the steamer is medium to high, and that it has a lot of steam.
- Pour 100 ml of batter into the pan, close the steamer again and wait for 7 minutes. Then repeat until the dough runs out.
- After the layer is cooked, let it cool first and then cut into pieces.
- 1. Use medium to high heat to get the typical lapis banjar waves.
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