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Resepi Kuih Lapis Sarawak

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www.deliciousasianfood.com

  September 27th, 2007

kuih lapis
Kuih Lapis has got to rank probably one of my favourite cakes. Also known as Layered Cake, Kuih Lapis is said to have originated from Indonesia and it is quite a labourious cake to bake as it involves baking the cake layer by layer. The layer is usually paper thin and it can be quite fun peeling it off layer by layer to eat them. This cake is also quite sweet and it is best sliced thinly across the layers and consumed in small portions. Somehow, eating them in big slices does not give the kind of pleasure when you eat them in thin slices whilst admiring the layers.
My mother-in-law learnt this recipe from an Indonesian many years back and she bakes this cake annually. Though you might say that I am partial, I must say that her Kuih Lapis is the best I’ve eaten so far. Try out the recipe for Kuih Lapis here. It’s worth the work!
This is my mother-in-law’s recipe for Kuih Lapis
Ingredients
(A)
  • 350 grammes butter
  • ½ tin condensed milk
  • 1 teaspoon full mixed spice
  • 1 teaspoon golden syrup
  • 1 teaspoon vanilla essense
  • 2 teaspoon rum or brandy
  • 1 tablespoon almond or cashew nut powder
(B)
  • 18 egg yolks (cold)
  • 3 egg whites (cold)
  • 100 grammes flour
  • 180 grammes sugar
  • 1 tablespoon ovalette
  • 25 ml cold water
Method
Beat (A) till light.
Beat (B) using low speed before gradually increasing speed and beat till stiff .
Fold (A) mixture into the (B) mixture and then grill layer by layer till finished. The grill must be hot and the procedure must be fast. When done, place cake into oven temperature no. 4 or 350 degrees Fahrenheit for 5 minutes.

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