Kueh Lapis Legit: Revisited

So as Chinese New Year is approaching, I try to bake as many goodies as I can despite my busy school schedule. Apart from the Pineapple Roses/Stars, Almond Cookies and Cornflake Cookies, I baked 3 Kueh Lapis Legits last night. 

This time round, I baked 2 lapis concurrently to save time and effort to some sort as I allowed one layer to bake while arranging the next layer. As on of my tins was shallower, I baked a third smaller lapis as well. This time round in place of Liv Butter, I tried Golden Churn butter which is usually recommended for Kueh Lapis Legits. The slice I tried last night wasn't to my fancy.. I'll try another slice tomorrow (as I've brushed my teeth this evening already) and make a decision as to which butter I prefer. In any case, here's the link to the recipe for the Kueh Lapis Legit I did in July 2012. 

Have fun baking it! 

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! (: 

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