hello! (: rushing out this post for you guys because CNY is just around the corner! i’m sure many people looooove kueh lapis, don’t you? it’s so sinful (especially after seeing this recipe, you’ll know), but it’s just so decadent ^^ it’s probably one of the most expensive CNY goodies though, which is why mummy asked me to try to make it. and after doing so, i can totally understand why the price is justified. beware: this takes LOTS of time, and an infinite amount of patience. (i was starving for my dinner but had to keep putting it off so that i could finish this).
soooo no time to waste, let’s get into the recipe!
(gotta say that my kueh lapis is not the most photogenic….i’ll try again next year haha!)
20 egg yolks
8 egg whites (i will be posting another recipe soon on how you can utilise the rest of the egg whites. don’t waste them!)
300g condensed milk
220g plain flour
½ tsp baking powder
4 tsp mixed spices (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cardamom)*
1 tsp vanilla essence
3 tbsp rum (optional)
butter/coconut oil for greasing (i used coconut oil and loved the flavour that it gave my kueh lapis!)
*gotta add a disclaimer here: i skipped all the spices except for cinnamon cos i didn’t have the rest at home, and my kueh lapis kinda lacked the actual taste. so DO NOT skip the spices!
1. Sift flour and spices together.
2. Beat butter and condensed milk together till white, then set aside.
3. Whisk egg whites and baking powder till stiff (at medium speed). Add in sugar while whisking, and egg yolks one at a time, only adding in the next one when the previous has been fully incorporated.
4. Stir in the vanilla essence (and rum) till well combined.
5. Fold in the butter mixture, followed by the flour mixture till it resembles a curdled pot of cream.
6. Preheat the oven to 200 deg C.
7. Line a baking tin with grease paper, and grease with a bit of butter/coconut oil.
8. Spread a thin layer of batter (suggested 100g for the first layer) onto the base of the baking tin. Bake on the lowest rack in the oven for 7-8min or until lightly golden brown.
9. Remove the tin from the oven and brush the cooked layer with a bit of butter/coconut oil.
10. Flatten the cake slightly and prick all over with a toothpick.
11. Spread on the next layer (suggested 60-80g for subsequent layers) and bake for 7-8min or till lightly golden brown.
10. Repeat steps 9-11 with the remaining batter.
11. For the last last layer, turn the oven down to 180 deg C and bake on the middle rack for 15min till golden brown.
12. Remove from the oven and separate the kueh lapis from the baking tin.
13. Turn the kueh lapis onto a surface to cool and remove the grease paper.
14. Cut into slices and serve.