https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Nine-Layer_Cake 2026-10-23T13:19:51Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Nine-Layer_Cake&diff=1899&oldid=prev 2026-09-24T05:01:04Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Nine-Layer Cake (九层糕) - Chinese Food Wiki<br /> |keywords=Nine-Layer Cake,九层糕,九層糕,Hakka,kuih lapis,rice cake<br /> |description=Nine-Layer Cake (九层糕) is a southern Chinese and Hakka steamed multi-layer rice-flour cake, related to Southeast Asian kuih lapis styles.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Nine-Layer Cake.jpg<br /> | caption = Nine-Layer Cake (Related layered steamed cake (kue lapis style))<br /> | alternate_name = Jiu ceng gao; nine-layered steamed rice cake; Hakka kuih lapis-style layered cake; 九層粿<br /> | pinyin = Jiǔ céng gāo<br /> | type = Steamed multi-layer rice-flour cake<br /> | course = Snack / dessert / festive cake<br /> | country = China<br /> | region = Hakka and southern Chinese communities; related kueh/kuih lapis styles in Malaysia, Singapore, Indonesia<br /> | other = Steamed striped rice-flour layer cake — not baked Western layer cake<br /> }}<br /> <br /> '''Nine-Layer Cake''' (Simplified Chinese: 九层糕; Traditional Chinese: 九層糕; Pinyin: ''Jiǔ céng gāo''; also jiu ceng gao or nine-layered steamed rice cake) is a steamed cake of rice flour (sometimes with tapioca starch) poured and steamed in alternating colored layers—classically aiming for nine stripes—then cut into diamonds or rectangles. It is associated with Hakka and southern Chinese snack traditions and with closely related Malay/Indonesian '''kuih lapis''' / kue lapis styles in diaspora foodways. Soft insistence that only exactly nine layers &quot;count&quot; is folk numerology; shops sell fewer or more stripes. It is '''not''' baked Western sponge layer cake and '''not''' savory [[Turnip Cake]].&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Kue_lapis English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Translucent to opaque striped layers in white, brown (palm sugar or brown sugar), green (pandan), or pink; soft, springy, mildly sweet.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Rice flour and/or tapioca starch, sugar or palm sugar, coconut milk in many southern/Southeast Asian versions, food coloring or pandan. Distinct from [[Ma Lai Gao]] sponge.<br /> <br /> == History and culture ==<br /> <br /> Hakka and southern Chinese festive and market snack; parallel layer-steamed cakes spread across Southeast Asian Chinese and local kuih cultures. Soft exclusive Chinese-vs-Malay inventorship debates are disputed; treat as a shared steamed-layer cake family. English menus say &quot;nine-layer cake&quot; or &quot;kuih lapis.&quot; See [[Dim Sum]] and [[Guangdong Food]].<br /> <br /> == Serving and variations ==<br /> <br /> Snack slices at room temperature; festive platter. See [[Ma Lai Gao]], [[Fa Gao]], and [[Water Chestnut Cake]].<br /> <br /> == See also ==<br /> <br /> * [[Ma Lai Gao]]<br /> * [[Fa Gao]]<br /> * [[Water Chestnut Cake]]<br /> * [[Guangdong Food]]<br /> * [[Dim Sum]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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