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Blue Pea Kueh Lapis Sagu Recipe

Nyonya Kuih Recipe (Soft & Chewy)
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Course Dessert
Cuisine Peranakan

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.
Keyword Blue Pea Flower, Sago Flour