RECIPE Kueh Lapis

Making Kueh Lapis is tedious work. The batter is mixed separately, and the cake baked one layer at a time. It would be real handy to have 3 mixing bowls to begin with. And if you're going to make one cake, you might as well bake the maximum amount of cake tins your oven can hold because then you can justify the time and effort spent on making it. It helps to have company over to chat with you while you bake the layers. 

To begin, measure the butter, condensed milk and vanilla essence. 

Using the paddle fixture, cream the butter  mixture til white, light and creamy. Takes about 15 minutes. 

It will look like this. Set aside. 

Measure out your egg yolks and egg whites. 

Set aside the extra egg whites- maybe a macaron making session?? 😱

Using a balloon whisk fixture, whisk the egg yolks, sugar and trehalose. 

Add in butter mixture once the egg yolk mixture has been properly whisked. 

When that is done, set it aside and wash mixing bowl. Make sure it is sparkling clean; free of oil and free of water. The egg whites get whisked up next with sugar and cream of tartar. Whisk til soft ribbon stage. 

Add the Hong Kong flour, corn flour and the spice flour into the butter egg yolk mixture and incorporate well. 

The egg whites go in two batches, carefully folding in til it's a consistent colour. 

Now the fun begins. The first layer goes in the oven at baking mode, which is top and bottom heat. The second layer onwards goes in at only top heat until the last layer, which is then baked at top and bottom heat. 

-RECIPE-

Prune and Chia Seed Kueh Lapis 

(Recipe from Phoon Huat) 

(A) 

450 gm  Unsalted butter 

4 tbsp  Condensed milk 

1 tbsp  Vanilla flavour 

(B)

15 Egg Yolks

70 gm Fine Sugar 

1.5 tbsp Trehalose (optional) 

(C) 

4 Egg Whites 

70 gm Fine Sugar 

1/2 tsp Cream of tartar 

(D) 

70 gm Hong Kong flour 

20 gm Cornflour 

1 tbsp Lapis spice 

Method 

(Preheat oven) 

1. Cream (A) til light and fluffy. Set aside. 

2. Whisk (B), then incorporate (A mixture). Set aside. 

3. With clean bowl and whisk, whisk (C) til soft peaks. 

4. Sieve (D). Incorporate with (A+B mixture). Mix well. 

5. Fold in (C soft peaks meringue) to mixture. 

6. Prepare prunes by slicing in half and pressing flat. Standby bowl of chia seeds. 

7. Spoon 5 tbsp into a 7" x  7" cake tin lined with parchment paper. Bake for 8-10 minutes.