Kueh Lapis Legit
Ingredients:
25 egg yolks
5 egg whites
500 gm butter
200 gm sugar
1 tin condensed milk
170 gm plain flour
2 tbsp golden syrup
1 tsp vanilla essence
1 tsp mixed spices
Method:
1. Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside.
2. Beat egg yolks with sugar until thick and creamy.
3. Add beaten egg yolk mixture to the creamed butter mixture and mix well. Fold in sieved flour.
4. Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture.
5. Grease and line an 8″ square tin and preheat tin.
6. For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins.
7. For subsequent layers, grill each layer for about 3 mins.
8. When top most layer is completed, cover tin with a tray or a piece of foil and bake for a further 5 mins. It will take longer if the sides are still wet.
9. Turn cake out onto a metal grid and let cool completely before cutting.
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[…] to pour in the batter and grill it layer by layer. I use about a tea cup full of batter per layer. Layer Cake #3 25 egg yolks 5 egg whites 500 gm butter 200 gm sugar 1 tin condensed milk 170 gm plain flour 2 tbsp […]
Pingback by | January 23, 2007
It is so kind of you to share this recipe to everyone. I once asked my friend to share her “secret recipe” with me, but got rejected. How selfish she is. Thanks god, I found this from your website. Once again, thanks very much.
Comment by | February 15, 2007
Hi Iris,
You are indeed very blessed to have found this website. Isn’t it wonderful to be able to bake a nice cake for your loved ones? I created the website in appreciation of the many who have shown me so much love and care and have also enjoyed my cooking. God bless!
Rose
Comment by | February 15, 2007
Dear Rose,
Do you also have the recipe for “Apam Balik” kueh?
I wonder if you also have the recipe for “Kueh Moh” ?
Thanks a lot again for your generosity!
Cheerio.
Josephine
Comment by | April 20, 2007
Hi Josephine,
I’ve posted my apom balik recipe which is one of our family favourites. The kueh moh which you mentioned, is it something like another version of ghee biscuit?
God Bless!
Comment by | April 22, 2007
Dear Rose,
I am an Indonesian guy who’s parents moved after the Indonesian war to the Netherlands. They are from Maluku. I want to compliment you about all the recipes at your website.After a few weeks from now I’ll start my own “bakery” at home.So I want to ask you about tepung aiscream because I’ve never heard about it.Some put this in their dough for lapis legit, the Malaysian people. I look forward to your reply, Rose. God bless, Elijah
Comment by Elijah Latupeirissa | July 13, 2007
hi Elijah,
I’ve heard of it, let me check it out for you.
God Bless!
Comment by rose | July 16, 2007
Hi Rose,
I was extremely excited to find the link to your recipe of kueh lapis on wikipedia. As I’m still a young amateur(17 y/o) in baking, I’m unfamiliar with certain ways and terms of baking. Firstly, i’d like to ask what utensils i can use to even the batter onto the baking pan and on the susequent layers. Secondly, in step8 it says “remove cake and bake for a further 5 mins”. Does this mean removing the cake from the baking tin and placing it on the baking tray? My apologies for having so much queries, but please answer them patiently. Thank You so much!
Comment by Ryhn | October 2, 2007
hi Ryhn,
You can use a special metal press or just use the bottom of a glass to press out any air bubbles. When the last layer is done, cover the tin with a tray or foil and bake for a further 5 minutes or longer if the sides of the cake are still wet.
Regards
Comment by rose | October 4, 2007
hi Rose!
thanks for your recipe! It reminds me of home in singapore! i sometimes gets homesick so i do bake or cook something local to satisfy my cravings..but a question, does this turn out soft? Or more ‘firmer’ to the touch? thanks!
Comment by chris | June 6, 2008