Kue lapis is a layered steamed cake widely enjoyed in Indonesia, Malaysia, Singapore, and Brunei, known for its vibrant colors, soft, chewy texture, and delicate coconut-infused flavor. The name comes from the Malay and Indonesian word kue (or kuih in Malaysa), meaning "cake" or "sweet snack," and lapis, meaning "layers"—a literal reflection of the dessert’s distinctive multi-layered structure.

Often made with a combination of rice flour, tapioca flour, coconut milk, sugar, and natural food coloring, kue lapis is steamed layer by layer, resulting in alternating bands of color, typically in shades of pink, green, and white, although many regional and modern versions feature other color combinations.

Each layer is steamed individually, giving the cake its characteristic appearance and allowing for a unique peel-apart texture, which is particularly beloved by children and nostalgic adults alike. The cake is lightly sweet and subtly aromatic, with the richness of coconut milk and a smooth, slightly sticky chew.

It is usually cut into small squares or diamonds, served at room temperature, and commonly found in street markets, festive gatherings, and traditional kuih platters. Although similar in name to the baked Indonesian-Dutch kue lapis legit (a spiced layered cake), kue lapis is entirely different in preparation and character—soft and steamed, rather than firm and baked.