My
last attempt in making Kueh lapis was quite a successful one so I decided to include it in my CNY bakes. I have received numerous request for the recipe so here's the sharing. Recipe adapted from Richard Goh baking class. I have made some minor alteration to it but if you want the original recipe may refer to
FatmumBaking.
Ingredients:
(A)
500g Chilled butter (Golden churn canned butter)
200g Condensed milk
2tbsp Rum liquor
150gm Cake flour
3/4tsp Lapis spice (All spice)
20 Egg yolks (use large egg - 65-70g each)
140g Castor sugar
2tsp SP (optional - help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)
(B)
10 Egg whites
90g Castor sugar
1/4tsp Cream of tartar
Method:
Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin)
1. Cream butter, condensed milk and rum liquor at medium speed for abt 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.
2. Whisk egg yolks, sugar and SP at max speed until thick. (Note: if using SP, only take 3-4 mins to whisk till thick but without will need about 10mins) Add this mixture into Step 1 (butter mixture) gradually till well mix.
3. Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.
4. With a handwhisk/spatular fold 1/3 of the egg whites into Step 2 mixture and continue the process of folding the rest till two mixtures are well incorporated.
5. Place the baking paper on the preheated tin. Spread a small amount of batter (100g-9"/130g-10"/70g-7", always weigh the batter to ensure even layer) on the warm tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.
6. Second layer onwards, increase the oven temp to 230-240 deg C at top heat only. Subsequent layer takes about 3-4 mins to bake.
7. Use a metal presser to lightly press each baked layer before adding new batter. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Continue baking the cake by the layers until the batter uses up.
Note: For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.
For CNY, I made 2 recipes using 10 inch square tin. From there I get 8 nos of 5inch square lapis, just enough to distribute to friends and relatives. However I prefer using 9 inch sq as it give a taller lapis, more pretty. Haha... so now I had 20 egg whites in my freezer!
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