9 Layered Coffee Rice Pudding

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Delicious and beautiful 9-layered coffee rice pudding

Delicious and beautiful 9-layered coffee rice pudding

9 Layered Rice Pudding is very popular in Malaysia. It is called ‘kuih lapis’ there. It comes in different flavours and colours. This pudding is a favourite among children as they enjoy peeling the beautiful layers as they eat. I still do that. It’s just fun to eat that way. This is my family favourite. It is gluten free.

Had a lovely friend over for lunch the other day and thought I would make this dessert for her. I decided to try espresso coffee since I love coffee. It took me about an hour to make this pudding, steaming it layer by layer. I have to say I was very pleased with the result. I managed to get 9 beautiful layers and it tasted really delicious. Here’s my recipe to share:

Ingredients A
1 tin of coconut cream (400g)
700 ml water
2C tapioca flour
2C rice flour
300g sugar

Batter for the pudding

Batter for the pudding

Mix everything well in a mixing bowl.

Ingredients B
2t espresso coffee

Batter for coffee layer

Batter for coffee layer

Batter for white layer

Batter for white layer

Divide into 2 equal portions. Add 2 teaspoons of espresso coffee powder into one portion and mix well. You will have 2 portions; one white and another brown.

Steaming the layers

Steaming the layers

Put some water into a steamer or wok. Oil a tray or dish for steaming the pudding. When the water comes to a boil, put the oiled tray in for a while to heat up. Pour one big scoop of white batter into the oiled tray and steam for bout 5 minutes. Then add a big scoop of coffee batter and let it steam for about 5 minutes. Keep alternating and steaming the batter until they are all finished. Steam a further 15 minutes and it’s done. Wait until it’s completely cooled down before cutting. Always use a plastic knife to cut as the pudding doesn’t stick to plastic knives. Have fun eating.

You can use other flavours for the colours. You can also make more layers if you like, or even less layers. It’s really up to you. In Malaysia, it’s almost always 9 layers. Don’t ask me why because I don’t know. I didn’t measure mine here but it so happened to turn out to be 9 layers, so that was really cool. I think Math teacher’s estimation is very useful here……haha.

Other dessert recipes that you may be interested:
Easy Cooking With Bananas
Fabulous Bananas With Strawberry Coulis
Simple, Easy Banana Spring Rolls For Desserts
Sweet Potato Balls For Dessert
Best Coconut Rolls
Chewy Peanut Balls
Crunchy Sesame Candy Bars
Peanut Butter Mochi Balls
Keep Smiling Sesame Balls

Quote of the day……

‘Hold fast to dreams, for if dreams die, life is a broken winged bird that cannot fly.’

Lanston Huges

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The Cooking Ninja  on October 24th, 2009

I love it. It’s a nonya kueh :) - 9 layered with 9 different colours. ;) I never did check if there is really 9 different colours whenever I ate them.

penny aka jeroxie  on October 24th, 2009

yummmm…. i love this but so much work! nice one hunnie.

Also please check out this link. Award awaits you - http://jeroxie.com/addiction/i-feel-loved-a-blogger-award/

Mary  on October 24th, 2009

@The Cooking Ninja - Thanks for sharing. I know, I’m often so excited to get to eat that I never remember to count! It is usually 9 layers but not really 9 colours.. I think the most is 3 colours.

@Penny - Agree with you …..so much work. But it helps to have a big steamer so that you can make a big tray of it. The look and taste did pay off…..adds to the joy of cooking :o).

Penny, thanks very much for the lovely award. Really appreciate that. I do have a few to send out too….coming soon.

Sanjana  on October 24th, 2009

This looks so yummy and so pretty!

kristy  on October 24th, 2009

That’s quite a big tray! Have to share this with all of us lol. Juz blaughing! But it’s good to share this with friends & neighbours. I’m sure you & your family can’t finish them in one day. Are you celebrating Halloween too? Anyway, Happy Halloween to you & your family. Have fun. Cheers.

Mary  on October 24th, 2009

@Sanjana - Thanks very much for your compliment. My personal challenge pays off….hehe

@Kristy - Yes, it was quite a big tray. I was very happy to be able to share with 2 friends. They liked it very much. None for my neighbours….not enough to share…LOL. Well, it was nice even on the second day. Halloween…..love all the huge pumpkins around….and thinking of what food to make out of them….LOL

Cookin' Canuck  on October 24th, 2009

What a beautiful dessert - what a lucky friend you have! I have never seen a rice pudding done this way, so thank you for introducing me to something new.

Simply Life  on October 24th, 2009

Wow that’s beautiful!

Mary  on October 24th, 2009

@Cookin’ Canuck - Thanks for compliment. Haha….I must tell my fiend that….how lucky she is! It was quite time consuming to make but fun to eat. Worth all the effort.

@Simply Life - Thanks for compliment. I have to make that again but with different flavour.

Divina  on October 24th, 2009

That looks really good. I love anything with coffee and coconut. I’m not sure if we have tapioca flour. Missing ingredients again. In short, I love Malaysian desserts based on what you’ve posted on your blog.

Mary  on October 24th, 2009

@Divina - Thanks for compliment. Looks like your appetite is more Malaysian now…LOL. Penny must be adding to that too. I’m quite sure you can get tapioca (cassava) flour there. I miss the fresh tapioca. It’s so lovely to make tapioca pudding, either steamed or baked.

pierre  on October 24th, 2009

hello dear Mary
that looks scrumptious !!!
and if you like cres brulée come and see my blog !!!cheers ! see u Pierre

Miranda  on October 24th, 2009

My husband would LOVE this. Very beautiful. I love LOVE the layers…Great post.

Drick  on October 24th, 2009

wow…this looks like a wonderfully, soft candy…I bet the cream and coffee flavors are excellent together…

Mary  on October 24th, 2009

@Pierre - Thanks for your compliment. Awwww….it tastes very good. I love your creme brulee too….looks so delicious. I have not made it before. Hope to try it out soon.

@Miranda - Thanks you for your compliment. Hope you try it out soon. My family loves it very much.

@Drick - Thanks again for your compliment. Coconut cream always adds great flavour to desserts. Coffee just make it even more powerful….yummy.

Rochelle (Acquired Taste)  on October 24th, 2009

I’ve never actually had any kind of rice pudding but layered with coffee it looks delicious and I’ll have to give a try when I can!

Please take a look @ http://acquiredflavor.blogspot.com/2009/10/wow-blogger-award.html I know you’ve gotten nominated for it a few times now (and I saw Penny also nominated you earlier) but I just felt you needed another one :)

lululu  on October 24th, 2009

it looks soooooooooo pretty! again, this kind of dessert is the one I adore all the time, but also feel too intimated to make at home!
u r a genius!

Mary  on October 24th, 2009

@Rochelle - Thanks for your comment. I do hope you give a try soon. The coffee and the coconut gives very lovely flavour. And…Oh…thanks lots and lots for the lovely award. Really appreciate that very much. Will add that to the rest soon.

@lululu - Thanks for your compliment. There’s much satisfaction in making this one. I hope you try it soon. The ingredients are simple. It’s only the steaming that takes some time. But it’s worth the effort.

Debbie  on October 24th, 2009

Awww, this brings back childhood memories… Although our lapis was made with cherry or kola flavor and created a pink/white layered version. I never knew it was prepared this way and now I have much more respect for my aunts’ cooking skills! Thanks for sharing!

doggybloggy  on October 24th, 2009

never heard or seen it before but I sure do want some - it looks so nice and neat!

Mary  on October 25th, 2009

@Debbie - Thanks for sharing. Wow….using cherry or cola is a lovely idea. I should try that next time.

@doggybloggy - Thanks for compliment. Hope you’ll give yourself a challenge to try out this one. It’s worth the effort.

Divina  on October 25th, 2009

Ah, now I know, we do have cassava flour. I’ll make this next time.

Shirley  on October 25th, 2009

Hey Mary,
Really good job! Great effort! I am really keen to try this. As you said it must be a fun recipe for kids. However I dont think tapioca flour is available here, would there be a substitute? What are the other flavours used besides coffee? I am not familiar with Malaysian cooking. Do let me know.

Mary  on October 25th, 2009

@Divina - I’m glad I know another name for tapioca flour…LOL. We hardly use the term ‘cassava’ back home. Hope you try out this soon and enjoy eating it…..enjoy peeling the layers.

@Shirley - Thanks for compliment. Yes, it’s so simple even kids can do and would love to eat them. Just be careful when comes to steam…only adults do that. I don’t think there’s a substitute to tapioca flour which gives it a nice texture. Try again at Oriental shops. Another name for it is ‘cassava flour’. You can add in cherry juice for a red colour which kids will love, even beet juice (just a little for the colour). Try one that your kids will most likely love. We often use the juice from screwpine leaves which gives it a green colour yet a lovely fragrance.

The Nomadic Gourmet  on October 25th, 2009

Layered pudding…wow. That looks and sounds delightful. I would love to try it someday. When made in Malaysia, what are the other traditional flavors for this pudding?

Erika from The Pastry Chef At Home  on October 25th, 2009

This is so pretty! Looks like a pudding version of millefeuille! The coconut and coffee flavor combo sounds lovely.

Shirley  on October 26th, 2009

Hey Mary,
Thanks for that info. I am trying to get tapioca flour. Will let you know when I try this recipe.
Screwpine leaves is also something I am hearing for the first time! There is so much to learn in the culinary world!!!

Mary  on October 26th, 2009

@The Nomadic Gourmet - Thanks for compliment. I Malaysia, a lot of people use colouring to give all the beautiful colours. But I don’t prefer that. Some people use the juice of screwpine leaves or pandan, to give it the beautiful flavour and also the lovely green colour and yet natural.

@Erika - Thanks for your compliment. Malaysian desserts use a lot of coconut It gives a very lovely flavour. I love coffee so this is my version.

@Shirley - Lovely toknow you are goling to try. I really hope you can find the tapioca (or cassava) flour. Screwpine, called pandan in Malaysia, leaves are amazing for it’s lovely colour and fragrance. I think you can find it in Oriental shops.

Fayinagirl  on October 27th, 2009

So creative and absolutely stunning on the plate. I know my kids would love this recipe.

Debbie  on October 27th, 2009

@Shirley if you can’t find tapioca flour, you could try cornstarch. My family used to make lapis either with rice flour or cornstarch. Cornstarch will be much smoother but is more bland. Good luck!

Shirley  on October 28th, 2009

Hey Debbie,
I was just thinking of cornflour as a last ditch substitute, Yes the taste wont be the same, but if I dont get tapioca flour I will attempt this recipe with corn flour.
Thank you.

Mary  on October 28th, 2009

@Fayinagirl - Thanks for compliment. I always love to see all the layers. All the kids including adults love this 9 layered dessert. Hope you give a try soon.

@Debbie & Shirley - I have never tried with corn starch but I would love to know how it turns out. Thanks for your comments.

jessckng  on March 15th, 2011

Hi Mary
All the recipes are awesome! Just happened to google for nine layered kuih and saw your site. Can I check how many grams are there in 1C? As some of your recipes stated in C, and I’m had search in net, just can’t get the correct measurement. Sorry, I’m very new in baking, kindly enlighten me pls. Thanks.


Vjwendt  on September 20th, 2011

Looks very yummy,I will try this moment ,thank youfor sharing this delicious cake.vjwendt.

Vjwendt  on September 22nd, 2011

I am very happy with your recepei,tried a day earlier it was so good.It make me very smart(.I say yes)thank you very much.vjwendt

Mary  on September 29th, 2011

@Jessckng - So sorry I missed out on this one. 1C = 250g water. The weight for 1C of sugar or flour will be different. The easiest is to get a set of baking cups. They come in so handy…makes baking a lot easier and more fun. I never like weighing out things….more work! :P

@Vjwendt - You are most welcome! So glad that you tried this recipe. Have more fun cooing and baking! :D

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