Sunday, July 22, 2012

Kueh Lapis Legit


Kueh Lapis Legit.. one of my absolute favourites that has been on my to-bake list for eons! It's a tough cake to bake though as it's really time consuming and you need all 3 hours of it! Once you've started baking, you're basically camping in front of the oven watching this darling delicate kueh/cake work wonders! 

This recipe is from Richard Goh and I'm an absolute fan of his. It's just a pity that school's starting soon and I won't be able to attend his classes any time soon. In any case, this recipe takes 3 full hours (sometimes more) to bake and it yields a 25cm by 25cm Kueh Lapis Legit! (:


Kueh Lapis Legit Recipe
This recipe yields a 25cm by 25cm cake/kueh
Ingredients:
500g semi-hard butter (I used Liv salted butter)
300g condensed milk
3 tsp rum (optional but makes a whole lot of difference)
150g plain flour
1 tsp gingerbread spice
20 egg yolks
200g castor sugar

10 egg whites
50g castor sugar
1/4 tsp cream of tar tar





Steps:
The ingredients! Preheat oven to 200 degree Celsius (both top and bottom heat).

Add the gingerbread spice to the plain flour. Sift them.

Have the butter, condensed milk and rum ready in a bowl. Mix them well with an electric mixer till creamy. This will take about 5 minutes.

My mixture is ready!

Add in the sifted mixture and mix well.

Well mixed! 

Separate the yolks from the egg whites. I had 10 egg whites left from this recipe which I used in my cooking and also as a mask! XD 

Add the sugar in and mix at maximum speed till thick.

The thick yolk mixture!

Add in the butter mixture 1/3 at a time till well mixed.

Well mixed! (:

Whisk the egg whites of room temperature in a bowl with an electric mixer. When it is slightly frothy, add in the cream of tartar and sugar. Whisk it till it's stiff. On a side note, I really want my Kitchen-Aid! 

If the whites are stiff, the mixture will not 'slide' off the bowl. 


Fold in 1/3 of the egg white mixture into the batter till it's well incorporated.

Fold in the other 1/3. 

And the last 1/3. 

The completed batter! At this point of time, if you need the loo.. quick go! Else, it's really tough to find time when you're camping in front of the oven. 

Butter/Oil only the base of the cake tin and line with baking sheet/parchment paper. Layer one! Smooth the batter out as evenly as you can. With a 25cm by 25cm pan, my layers were 100g each. Each layer has to be weighed with precision so if you don't have an electronic weighing scale yet, I suggest you get one! (: Bake the first layer with top and bottom heat using the middle rack for 3-5 minutes or till it's brown. This really depends on your oven so keep a close eye on it.

My station!

Layer one baking! (:

Layer one has been baked! Not too brown, just nice.. just for this layer. Once you've removed the first layer from the oven, crank the heat up to 240 degree Celsius, TOP HEAT ONLY. For my Cornell oven, I realised that I did not have top heat function only! So, I used a tray of water using the pan that came with the oven on the lowest rack to block the heat from the lower heating element. Subsequent layers were baked with TOP HEAT only.

I used a fondant smoother to 'pat and press' each layer down. This has to be done after each cooked layer to ensure that there are no air bubbles between each layer and that the cake is nicely compressed. 

Layer 2! Each layer has to be baked for 3-5 minutes or till it's nice and brown. Mine baked for about 3 mins 30 seconds per layer.

Prop the cake layer to the highest possible height in order to get the top heat.

Loving the brown layer!

This was how I baked the subsequent layers. Bake each layer till all the batter has been used up.

My last layer! I baked this layer a lil' longer till I got the desired colour I wanted.

Once the cake has been baked, invert on a raised cooling rack and allow to cool.

After the cake/kueh has cooled, remove the pan and peel off the parchment paper. Allow to cool completely before before storing.. Couldn't resist but had slices of it once it was more or less cooled! Do cover the cake/kueh with a cling wrap if you're storing it to prevent the cake/kueh from drying up.

YUM! 

I really loved how this cake tasted and I really like peeling it layer by layer to enjoy the goodness of it! Do try this sometime soon and let me know how it goes! (:

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Updated on 19 Feb 2013, I'm submitting this post to Aspiring Bakers #27: Through Thick and Thin - Kue Lapis Classics hosted by Sam of Sweet Samsations. Check out the link here


I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 




33 comments:

  1. hw many layers did you have eventually?

    ReplyDelete
  2. Cynthia, the gingerbread spice is it 5-spice powder?

    ReplyDelete
    Replies
    1. Hi Shuyin!

      It's a different spice! I saw it in PH today labelled in a small bottle as gingerbread spice (:

      Delete
  3. Hi Cynthia,
    I just made your lapis legit/spekkoek (that's how we call it in Dutch). It turned out beautifully! It's moist, rich, soft, just perfect. Thank you for sharing your recipe and tips!

    Nathalie

    ReplyDelete
    Replies
    1. Hi Nathalie!

      I'm glad that the lapis legit/spekkoek turned out well for u! (: Now i'm itching to bake them again!

      Love,
      Cynthia

      Delete
  4. thanks for posting this - I've been planning to make one for years but I've always been too scared, but the pictures really help! I think I'm going to use 'spekkoek spice' and pandan flavouring for alternate layers though... Hopefully it'll turn out ok :)

    ReplyDelete
    Replies
    1. Hello dear!

      I'm glad that the pictures boosted your confidence in make one! Beautiful combo! Do share a pic of your product with me when you've done so okay? (: Feel free to drop me emails at cynthia.lim.hl@gmail.com! All the best!

      Love,
      Cynthia

      Delete
  5. hello..

    ii would like to ask what is gingerbread spice?
    & by any chance u know wherr to get it in SG?

    thanks..

    ReplyDelete
    Replies
    1. Hi YJ,

      You can get the gingerbread spice, also known as kueh lapis spice to some in baking shops like Phoon Huat.

      Delete
  6. found ur blog from asia food recipe. Always love this kuih so much, will try to make myself if I got an oven = =

    ReplyDelete
    Replies
    1. Hello piggy679! I'm glad that Asia Food Recipe brought you here! Yeah, try this! It's one of my fav kuehs! (:

      Delete
  7. Your cornell oven is the one tat can roast a whole chicken by the fork provided? if so its the same model as mine and shld have TOP HEAT only .. using the roast function. U try .. coz i use that function for grilling / cheese bake rice as well. :D

    ReplyDelete
    Replies
    1. Hi Yukie! Yes it is! Ohhhhh! Silly me! XD Yeah, maybe I can use the roast function! I'll try it out when I bake this again closer to CNY! Thanks a lot for the tip!!!

      Love,
      Cynthia

      Delete
  8. Do we need to separate the batter into 2 so that one is white while the other is brown? I didn't see a step about that, so was kind of wondering where you got the 2 different coloured layers from.

    ReplyDelete
    Replies
    1. Hi Weili!

      There's only one colour for the traditional Kueh Lapis Legit. The difference in colour you see us due to darker layers (left a lil' too long) so do watch over the lapis well (:

      Regards,
      Cynthia

      Delete
  9. Hi, my oven is the same as yours (former MM member), since you have now found the top heat button, does the 3 min 30 seconds per layer need to be adjusted?
    sorry, just trying my Luck on your experience with the oven. Thank you.

    ReplyDelete
    Replies
    1. Hi Lucky666,

      The 3 mins 30 seconds is a guide. Each oven is different and has it's own character. It's best that you monitor the timing needed for your oven to get the brownness you'd like before using that timing for the rest of the layers (: it should take 3-4 minutes or max 5 minutes based on the temperature stated (:

      Love,
      Cynthia

      Delete
  10. Hi Cynthia,

    Happy New Year, Gong Xi Fa Cai !!
    Found yr blog when I was searching Kuih Lapis recipes, your cake look yummy, well done.
    If I want to bake half of the recipe, What is the pan size? I only have ( 6"x 6" and 7"x7" square tin).
    Is the cake very sweet? can I reduce the sugar?

    Do give me some tips, thank you.


    Cheers,

    Mrs. WooPeh

    ReplyDelete
    Replies
    1. Hi Mrs WooPen,

      Happy New Year to you too! Thanks for the compliments! 1/2 the size maybe a lil' tricky cos' 25cm by 25cm is a pretty standard size.. if you do a 6 by 6, I'm afraid that you will a thinner cake than what I've done. Also, maybe you'd like to consider baking the larger one (borrow a tin or buy one) cos since it's so labour intensive, you might as well bake a bigger one (: The cake isn't very sweet in my opinion. It's just right for me and my family (:

      Love,
      Cynthia

      Delete
  11. Hi, I love kueh lapis but it's so expensive to buy. So decided to challenge myself to bake one. I just tried recipe by another blogger (just got to read yours) but my cake turned out too dry. I'm gonna try yours coz there r some additional ingredients such as rum... Do we need to apply butter on each layer after they turn brown?
    Thank you so much for sharing the recipe.

    ReplyDelete
    Replies
    1. Hi Linda!

      Yes I agree with you that Lapis are so expensive! (: Was your cake overbaked? Maybe that's the reason why it's dry? (: For this recipe, there's no need to spread butter between layers as the cake itself is pretty moist (: Hope that you'll enjoy baking it! Do share a picture of it with me if you like!

      Love,
      Cynthia

      Delete
    2. Hi Cynthia,

      Thanks for getting back. Will try it this weekend. Will definitely send you a picture...

      Linda

      Delete
    3. Hi Linda,

      Sure! Looking forward to seeing it! (:

      Regards,
      Cynthia

      Delete
  12. Hi Cynthia , thanks for sharing the recipe , look so yummy.
    I would love to ask you a question. What mode your oven
    When u grill/ bake the batter . Did you put it in fan forced or
    Just normal bake . Cheers , atha

    ReplyDelete
    Replies
    1. Hello Atha!

      You're most welcome! I used the normal bake mode with the water in the lower pan but the grill mode works as well. But as I tried both methods, I prefer the one with normal bake mode and a tray of water as it gave me a more even bake (:

      Hope this helps!

      Regards,
      Cynthia

      Delete
  13. Hi Cynthia!

    I've been searching for something to bake with 500g of butter and while googling, i found your blog! and kueh lapis is my favourite food! However, my tin is only 18x18cm size while your recipe is for 25x25cm size! Will the recipe turn out okay if I half all the amount of ingredients needed?

    Thank you! :)

    ReplyDelete
    Replies
    1. Hello Charisse!

      Interesting way of finding recipes to bake with so much butter! XD Lapis' one of my fav too! Yeah you can halve the recipe and use the 18 x 18 cm tin but maybe reduce each layer to 60/70g so it won't be overly thick and it will be thoroughly cooked. I think 60g will be good (:

      Love,
      Cynthia

      Delete
  14. Hi,

    I m baking this now n wan to ask y is my mixture like v watery and when I left it there for each layer to bake it tends to hv a yellow liquid at the bottom when I stir

    ReplyDelete
    Replies
    1. Hello, the mixture will become watery. Just give it a stir before you scoop it into the baking tin.

      Delete
  15. Hi,

    But y I follow the 100g it don't seems to cover up and I can still c the next layer. The outcome of the cake seems to b very short n can't really see the layering.

    ReplyDelete
    Replies
    1. Did you use the same tin size as I did? Maybe can you send me a pic of the product via email? cynthia.lim.hl@gmail.com

      Delete

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