Sunday, January 25, 2009

Kueh Lapis

550gm salted butter (prefer white butter, less oil. Avoid SCS brand use french brand like
President, Lupak)
30 eggs yolk
300gm Icing Sugar
3 tbsp brandy (optional)
140gm condensed milk (dutch lady)
100gm egg white
50gm Icing sugar
150gm plain or cake flour
2 tsp lapis spices
  1. Place tracing paper at bottom of tin. Grease bottom tin so that baking paper station. Grease top tracing paper and sprinkle flour over it.
  2. Preheat oven to 200 c
  3. Cream cold butter till light and fluffy (about 10 mins at high speed). Watch up make sure no oil. (about 10 mins at medium speed).
  4. Beat egg yolk and 300 gm icing sugar till creamy. Thick in texture / slight pale yellow.
  5. Add in condensed milk and beat at medium speed (5 mins).
  6. Fold butter into the mixture gently and continuous to beat at low speed for 3 mins (mixture hold together not liquid). Fold in flour with spices, then brandy.
  7. Whisk egg white lightly with 50gm icing sugar (high speed till soft) not stiff.
  8. Fold in egg white into mixture (light mixture- final mixture - not dilute).
  9. Base - 4 tablespoon (Grill 2 or low function) 2 mins. First layer prick some holes with toothpick.
  10. Second layer - 2 tbsp, don't pull too far apart. Short stoke to avoid marble.
  11. Third layer - 2 tbsp and repeat step
  12. Last layer thicker mixture 2 1/2 spoon (bake at 160 c) 10 - 15 mins.

1 comment:

  1. My family loves Cake Lapis, especially the kids (Princess in particular). Can eat non stop.