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Kue Pepe - One is never enough!

Indonesian version of Kueh Lapis that is chewy, vegan and oh-so-irresistible!



Grace Lim, or Amazing Grace as she's affectionally known in her food blog is back to share this delightful Kue Pepe recipe with us!


It is also known as Kueh Lapis Sagu or Steamed Layered Sago Cake. Kue Pepe originated from Indonesia, and it is a layered cake with an amazingly springy, soft texture. Its chewiness is because of the tapioca flour in it. Those of you who loved these layered cakes as a child will remember the fun in peeling off each layer slowly and eating it layer by layer!


Kue Pepe is made from tapioca flour, Pandan flavour, and coconut milk. For Grace, she finds it tastes better with Kaffir Lime leaves powder and Pandan powder in it. She uses only natural ingredients like Pandan Powder, Kaffir Lime Leaf Powder and Roselle Powder from @my.blue.tea when baking.


Taste authentic Kue Pepe

If you're eager to taste this lovely Kue Pepe, why not join us at the "Bake it Blue - Melbourne" event on 12 August 2023 ? Kue Pepe is not normally sold by Kueh makers as they normally offer the other more popular version of the Malaysian Kueh Lapis (steam layered cake). So don't forget you heard it here from us, come if you want to try this rare cake!

Recipe for Kue Pepe

Ingredients (A): * 230g sugar * 750ml coconut milk * 1 tsp salt * 1 tsp @my.blue.tea Kaffir Lime Leaves Powder * 1 tspn @my.blue.tea Pandan Powder


Ingredients (B): * 300g tapioca starch * 30g rice flour



Pink: * 1 tsp @my.blue.tea Roselle Powder * Oil to apply on the mould


Method: 1. Mix ingredients (A) in a saucepan and bring to medium to low heat. Stir until the mixture sizzles for 2-3 minutes. Turn off and remove from heat. 2. Let ingredients (A) mixture cool down while preparing ingredients (B) in a big bowl. 3. Slowly pour ingredients (A) into ingredients (B). Stir until the mixture is smooth and there are no lumps. 4. Scoop 2-3 scoops of mixture into a small bowl. Add 1 teaspoon of Roselle powder to make a pink colour mixture. 5. Scoop out half of the remaining mixture into a separate bowl. Add 1 tablespoon of Pandan powder to make a green colour mixture. 6. Oil the mould thoroughly. Let the steamer boil, place the mould in the steamer. 7. Pour a layer of white colour mixture (2 scoops). Steam for about 5 minutes. 8. Pour the next layer of green colour mixture (2 scoops). Steam for about 3-5 minutes. Vice versa, until the last layer. Pour in pink colour mixture to make the final layer. Steam for 3-5 minutes until the kue is cooked. 9. Take the mould out from the steamer, let it cool down completely before de-moulding and cutting.



Note:

Artificial colour is not only limited to "blue" although blue foods are the most common. Our Blue Butterfly Pea Powder is a great favourite with chefs to create their blue foods with natural blue! If you want red use can use our Roselle powder, or if you need pink, we have our Dragonfruit powder as well. For green, all you need is Pandan or Kaffir Lime. Lots for chefs and cooks to experiment with. And they are all natural!



About Grace Lim

Today's photos and Kue Pepe recipe were contributed by our Brand Ambassador and food lover, Grace who is an International Tax Accountant, tax advisor, an enthusiastic educator and a mother of 3 lovely kids. Please visit and follow her cooking adventures - you will be amazed what's in store! .


Grace makes beautiful food for her family, and she loves using My Blue Tea products because they are natural without artificial colours or flavours. Grace is also known as "the Noodle Queen" and has shared with us (1) Satay Sauce Noodles with Sesame Seeds (2) Sambal Spaghetti (3) Kerabu Bee Hoon with Torch Ginger flower (4) Satay Burger (5) Satay Fried Rice with leftover chicken satay skewers (6) Puteri Ayu Cake of various flavours (7) Pandan Mochi (8) Sambal Swissrol which was a big savoury hit at the Cake Bake & Sweet Show and (9) Butterfly Pea + Purple Sweet Potato layered cake.


With her talent and a growing family (among them an athlete swimmer son who can eat a dozen burgers), Grace is talented at savoury dishes but she also loves her sweets too! For the charity drive Bake it Blue Melbourne, she is donating several natural coloured Ping Pei (Snow Skin) Mooncakes. Thank you so much, Grace!


Did you know that Grace has an education centre in Mount Waverley? We don't know where she finds the time to do so many things!


Remember to join us on 12th August 2023 which is our venue for our charity drive raising funds via"Bake it Blue" in Melbourne.

And... she even found time to do a cooking demonstration! Grace has just completed a cooking demonstration making Nyonya Rice Dumplings."My first cooking demo done - Nyonya dumplings for the Melbourne Peranakans/Peranakan Association Australia Inc . The participants were such good sports. I only managed to wrap two dumplings and they did the rest! And the verdict from the demo? The rice dumplings were very good (commented by a true senior Nyonya who knows how to make this herself!); everyone enjoyed and had great fun! Someone even wanted to place an order from me; they want me to come back! I guess I’m a happy person today!"


"Happiness is a Butterfly." - Grace Lim

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