Learn how to make soft and chewy Blue Pea Kueh Lapis Sagu with natural colouring from bunga telang and santan. This step-by-step Nyonya Recipe creates a beautiful layered kuih with rich coconut flavour and pandan fragrance – perfect for tea or celebrations.
Imagine gently peeling back layer after layer of soft, chewy kueh, each revealing a beautiful contrast of natural blue and creamy santan. This is the charm of Blue Pea Kueh Lapis Sagu – a visually stunning Peranakan classic made entirely with natural ingredients.
Unlike the usual brightly coloured rainbow versions, this kueh gets its elegant two-tone hue from blue pea flowers and fresh santan. The result is not only eye-catching, but also wonderfully fragrant, with a rich coconut aroma that makes every bite irresistible.
Made with a traditional blend of tapioca starch, sago flour, and fresh coconut milk, this kueh delivers the signature springy, slightly chewy texture that kueh lovers enjoy. Each layer peels away cleanly, making it as fun to eat as it is delicious — a nostalgic experience for some, and a delightful discovery for others.
This kueh is best enjoyed within 2 to 3 days. Simply store it in the fridge and allow it to return to room temperature before serving to maintain its soft texture and vibrant colour.
Whether served at afternoon tea or as a unique “birthday cake” alternative, this Blue Pea Kueh Lapis Sagu is guaranteed to impress. If you try this recipe, I’d love to see your creations — especially those satisfying peel-apart layers!
Blue Pea Kueh Lapis Sagu Recipe
Equipment
- 22cm pan (Edited)
Ingredients
Batter for Layers
- 550 ml water
- 10 pandan leaves
- 350 g sugar
- 3/4 tsp salt
- 950 g coconut milk
- 470 g tapioca starch flour
- 30 g sago powder flour
Blue Pea flower extract
- 8 g dried blue pea flowers bunga telang remove flower stalk
- 50 ml water
Instructions
Blue Pea Extract
- Rinse the dried blue pea flowers and remove the green stamps.
- Boil with water until a deep blue colour is released.
- Turn off heat, strain, and squeeze out all the extract. Set aside.
Batter Preparation
- Boil pandan leaves in water for 10 minutes. Strain and measure 380 ml pandan water.
- Add sugar and heat until fully dissolved.
- Add coconut milk and salt, mix well, and bring to a gentle boil. Remove from heat and allow to cool.
- Gradually add tapioca starch, mixing well to avoid lumps.
- Add sago flour and mix thoroughly.
- Strain the batter and divide evenly into 2 portions.
- Mix blue pea extract into one portion.
- Divide each portion into 3 equal bowls (total 6 bowls: 3 blue, 3 white).
Steaming
- Lightly oil a 22 cm round pan and preheat in the steamer. (Edited)
- Pour the first (white) layer into the pan once the water is boiling. Steam for 8–10 minutes until set.
- Add the blue layer and steam for another 8–10 minutes.
- Continue alternating layers until all 6 layers are done.
- Steam the final layer for 30 minutes until fully cooked.
- Remove and allow to cool completely for at least 6 hours.
Unmoulding & Cutting
- Loosen edges with a spatula.
- Cover with baking paper, invert onto a plate, then flip back onto a tray.
- Cut using a plastic scraper or knife. Use a guide for even pieces if needed.
Notes
- Ensure the steamer water is always at a rolling boil before adding each layer.
- Top up with boiling water as needed during steaming.
- Each layer must be firm before adding the next.
- Allow full cooling (about 6 hours) before cutting for best texture.
- Lightly oil tools to prevent sticking when cutting.
- Wrap pieces individually to retain moisture and prevent sticking.
- Store in the fridge; bring back to room temperature before serving.
- If reheating by steaming, remove any plastic wrapping first.