Agnes is a retired Peranakan nurse.
I love cooking exotic local food. As such, a good friend introduced me to his mother to learn baking Kek Lapis. Also known as Kueh Lapis, it is the famous multi-layered cake originated from Indonesia. I love this recipe as the ingredients can be found in most baking shops in Singapore and easy to prepare.
Recipe of Kek Lapis, coutesy of Auntie Agnes
Ingredients:
30 egg yolks
I can condensed milk
200g flour
200g sugar
2 tea spoon mixed spice powder (Lapis Cake Spice)
1 can Golden Churn butter
2 table spoon brandy
A. Mix the egg yolks and sugar together with mixer.
B. In a separate container, mix condensed milk and butter together.
C. Mix A and B together.
D. Sieve flour with spice powder.
E. Fold flour onto the mixture.
F. Pre heat oven for 10min at 130 degree Celsius.
G. Oil baking tray with butter. Put in baking paper.
H. Pour 1 cup mixture into baking tray.
I. Grill till brown at 180 degree celsius for about 2min (or bake till light brown)
K. Pour in another cup of mixture. Put into oven and grill.
L. After the last layer is baked. Cover with alumimium foil and bake for 10min.
M. Take it out. Put over wire mess, flip it over and let it rest for about 10 min.
N. Cut Kek Lapis according to the lines imprinted by the wire mess.
Final product - Keh Lapis
It will be more moist after 24 hours of breathing outdoor. It can last for a few days without refrigeration. Once refrigerated, we need to consume it within 3 days, else it turns mouldy.
