Wednesday, May 30, 2012

Singapore - Kueh Lapis

Kueh Lapis


-       570cc or 30 egg yolks
-       525-600 g butter, whipped or melted
-       100 g flour, sifted
-       300 g granulated sugar
-       3 Tbs. sweetened condensed milk
-       1 Tbs. special layer cake extract or Ground Allspice
-       15 g powdered milk
-       1/2 tps. powdered vanilla extract


-       Place the egg yolks, granulated sugar and vanilla into mixing bowl.
-       Beat to very high soft peak.
-       Stir in the layer cake extract, flour, powdered milk, condensed milk and butter.
-       The batter should be very thick.
-       Place wax paper at the bottom of a 8x8 inch buttered baking pan.
-       Spread butter on top of the wax paper as well.
-       Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
-       Remove from oven and press the cake evenly.
-       Pour another 3-4 Tbs. of batter and bake it again for five minutes.
-       Keep doing this step until the batter is finished.
-       Cool for a while when you have finished.
-       Whilst the cake is still warm place absorbent paper towel on top and underneath, weight slightly and allow excess butter to flow through the cake and into the towel.
-       Serve when cool.

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