Rose's Kitchenette

Print Print Email Email

Kueh Lapis Legit

Kueh Lapis Legit a 

Ingredients:

25 egg yolks

5 egg whites

500g butter

200g sugar

1 tin condensed milk

170g 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 sifted flour.

4.  Beat egg whites with a pinch of cream of tartar until stiff and fold in the beaten egg mixture.

5.  Grease and line an 8″ square tin and preheat tin.

6.  For first layer, spread 2 tbsp of mixture in tin and bake in oven at 180 degree C for 10-15 min.

7.  For subsequent layers, grill each layer for about 3 min or less.

8.  When top most layer is completed, cover tin with a tray or a piece of foil and bake for a further 5 min.  It will take  longer if the sides are still wet.

9.  Turn cake out onto a metal grid and let cool completely before cutting.

Kueh Lapis Legit, 5.0 out of 5 based on 1 rating
m4s0n501
Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 4.16/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

January 11th, 2007 Posted by | Cakes | 28 comments

28 Comments »

  1. [...] 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

  2. 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.

    GD Star Rating
    loading...

    Comment by | February 15, 2007

  3. 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

    GD Star Rating
    loading...

    Comment by | February 15, 2007

  4. 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

    GD Star Rating
    loading...

    Comment by | April 20, 2007

  5. 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!

    GD Star Rating
    loading...

    Comment by | April 22, 2007

  6. 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

    GD Star Rating
    loading...

    Comment by Elijah Latupeirissa | July 13, 2007

  7. hi Elijah,
    I’ve heard of it, let me check it out for you.
    God Bless!

    GD Star Rating
    loading...

    Comment by rose | July 16, 2007

  8. 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!

    GD Star Rating
    loading...

    Comment by Ryhn | October 2, 2007

  9. 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

    GD Star Rating
    loading...

    Comment by rose | October 4, 2007

  10. 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!

    GD Star Rating
    loading...

    Comment by chris | June 6, 2008

  11. Hi,
    I want to try this recipe but can u tell me the quantity if i want to make for let’s say 8-10 eggs, 25 eggs is too much for a first time try.Also please tell me alternate for golden syrup, I dont know what it is and Im not too sure if we get it here in Pakistan. And what “spices” are used?

    GD Star Rating
    loading...

    Comment by Bina | November 17, 2008

  12. Auntie Rose,
    Thank you very much for sharing your recipe! It looks soooo yummy! I’ve been craving for this cake & haven’t eaten it for over 8 yrs! I want to make this as soon as possible. My question is: What is golden syrup? What measurement of condensed milk do I need? I now live in Los Angeles & hopefully I can find them. Thank you kindly!

    GD Star Rating
    loading...

    Comment by Mary | December 30, 2008

  13. Hi Mary,
    Golden syrup is refined from sugar cane juice. You can look it up on wikipedia.org for more details. As for the condensed milk, I used a 380gm tin. Wish you all the best and have a blessed New Year!

    GD Star Rating
    loading...

    Comment by rose | December 31, 2008

  14. Hi Aunty Rose…i tried ur lapis recipe for the new yr. It was excellent indeed. The cake turned out moist & tasty!!!! Thumbs UP! =)

    Ta-B

    GD Star Rating
    loading...

    Comment by Ta-B | January 31, 2009

  15. Hi Rose, nice to know you and infact I have been going through your receipe and as I am a cake teacher I am happy to try some wonderfull receipe of yours, I would like to ask you for some butter prawns receipes since my daughter love it so much. Hope you can forward me some thanks

    GD Star Rating
    loading...

    Comment by MARGARET | November 5, 2009

  16. Dear Rose,
    I’ve baked Kuih Lapis Legit in the past for CNY but have stopped since. Just curious….what did you do with the balance egg whites ??? Is there any other recipes that uses alot of egg whites ? I usually end up using the egg whites as Face Mask for myself and my nieces…Hahahaha

    GD Star Rating
    loading...

    Comment by Vincent | November 13, 2009

  17. Hi Rose,

    What is actually “mixed spices”? Can I actually substitute it with something else? I actually have cinnamon, nutmeg, ginger, clove, cardamom, star anise, so I’m wondering if I can just mix some of them together or add something else to make the mixed spices. Thank you very much.

    GD Star Rating
    loading...

    Comment by Jennifer | December 22, 2009

  18. Hi Rose, Just came home from your family’s gathering n immediately login to yr website.I hv also forward it to my friends who love cooking n baking.Your recipes are amazing n easy to follow. I am exited to try it out on some of them.Thanks for sharing..Jean

    GD Star Rating
    loading...

    Comment by Jean Aw | December 25, 2009

  19. Hi Rose
    I tried your recipe and have some questions to ask you:
    1. My layers are not a bright yellow, in fact they are dark brown in colour, do you happen to know why please? The layers look very oily…
    2. I also get a lot of bubbles in every layer, and although I try to press it, the layers do not stick when sliced later…please help!
    Baking Freak

    GD Star Rating
    loading...

    Comment by Baking Freak | January 3, 2010

  20. Hi Rose,

    I am a dessert lover and I like to make cakes & cookies very much. I’ve just seen the picture of Kueh Lapis Legit. It looks very nice and I think it must be very delicious. Wow!! You are so awesome!! Actually I really love this cake even I’m not an indonesian. I have been trying to look for the recipe, but I couldn’t find it. Finally I found it today. Really appreciate you have posted it. I am just wondering if you also have the recipe of Lapis Surabaya. Cuz my family and I also like this one. I will definitely try to make the Kueh Lapis Legit.

    Look forward to hearing from you. Thanks in advance!!

    GD Star Rating
    loading...

    Comment by Lilian | January 13, 2010

  21. [...] Kueh Lapis Recipe from Rose’s Kitchenette [...]

    Pingback by Kueh Lapis « | March 19, 2010

  22. Love your recipes… thank you for posting them

    Any chance you have a recipe for “chee kueh” ?

    Thanks

    GD Star Rating
    loading...

    Comment by Jenn Mui | May 18, 2010

  23. Hi Rose

    I am a cake lover, and I have tried the cakes, it was very delicious. I am interested in Honeycomb cakes, appreciate if you could guide me with the receipes for this cakes.

    Thank you.

    Annie Chua

    GD Star Rating
    loading...

    Comment by ANNIE CHUA | August 1, 2010

  24. Hi I have done my kueh lapis i took it out from the tray next day and its very very wet but the tast ok and colour is dark
    wat am i gone worng

    GD Star Rating
    loading...

    Comment by vasanthi | September 13, 2010

  25. [...] the research. I did some reading up over the internet before settling on the recipe. Rose’s recipe is by far the most well used one over the online community it seems. But I found the one shared by [...]

    Pingback by Simple Eats – Kueh Lapis Legit 印尼式千层糕 « travellingfoodies | February 4, 2011

  26. Hi Rose, I wanted to ask you: do you use the regular oven or the broiler? Many thanks

    GD Star Rating
    loading...

    Comment by Maria | September 12, 2011

  27. Hi Rose
    When you say grease and line 8″ square tin, do you mean grease and line with baking paper? And is it just the bottom of the tray or all sides?
    Thanks

    GD Star Rating
    loading...

    Comment by Gerry | January 20, 2012

  28. [...] Kueh Lapis Legit – Rose’s KitchenetteThe kueh moh which you mentioned, is it something like another version of ghee biscuit? … Some put this in their dough for lapis legit, the Malaysian people. [...]

    Pingback by Lapis moh | Lentablog | May 1, 2012

Leave a comment