Wednesday, May 05, 2010

Indonesian Kek Lapis Recipe

Prune Kek Lapis

The Indonesian Kek Lapis is a layered spiced cake. Originally from Indonesia, there are now many versions of the recipe. This cake is also popular in Singapore and Malaysia and is predominantly sold during festive seasons. Also known as Kuih Lapis or Kueh Lapis, this cake is truly a labour of love as it takes approximately two hours to bake since each layer is cooked in an oven with a top grill. Some variations include the all popular prune lapis as well as coffee lapis, chocolate lapis, pandan lapis and even durian lapis.

Here is a recipe that was from a lady teaching Indonesian specialties.

Kek Lapis Recipe

170 g butter
4 oz condensed milk
3 tsp mixed spices
1 tbsp ground almond
1/2 tsp vanilla essence

9 egg yolks (cold)
2 egg whites (cold)
100 g castor sugar
100 g plain flour
1/2 tbsp ovalett
12 cc cold water
1 tsp yellow colouring

C100 g prunes (optional unless baking prune lapis)

1. Preheat grill for 5 minutes. Grease 8" cake tin and line base with baking paper
2. Beat A till creamy
3. Beat B till creamy
4. Combine A and B
5. Place 3 tablespoonful of mixture into the cake tin, place some prunes and bake in an open grill for 5 minutes
6. For 2nd layer and succeeding layers, spread 2 tablespoonful of mixture, push to the sides of the tin, place some prunes and bake in an open grill for about 3 - 4 minutes till golden brown.
7. Press down slightly any bubbles that may appear from time to time with a spatula.
8. After the mixture has been used up and the last top layer is cooked, switch the grill off and bake the cake in the oven at 160 degrees C for 10 - 15 minutes

Kek Lapis (Thousand Layer Cake)

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