We know that the process of making Kueh Lapis involves lot of time and work. Just the thought itself can be intimidating. However, if you follow home cook’s Celia Lim’s steps closely, this recipe is certainly manageable! Considering the exorbitant price that this is being sold outside, this recipe is worth a try! By making it yourself, you can even make alterations to the sweetness, taste and texture to suit your personal preference!
This luxurious Prune Kueh Lapis pastry is decadently moist, gloriously buttery and baked to perfection. This famous Indonesian layered cake is well-loved for its richly sweet and spice-infused flavours. It is often spiked with dashes of liquor too!
In this recipe, you will have to break the ingredients into FOUR parts.
Here are the ingredients required: seedless prunes, brandy, [A] self-rising flour and mixed spice, [B] unsalted butter and condensed milk and [C] eggs, egg yolks, caster sugar and sponge gel.
Firstly, prepare Ingredients [B]
Beat Ingredients [B] at medium speed till light and fluffy, for approximately ten minutes. Transfer the mixture to a bowl and set aside.
Secondly, prepare the batter.
Whisk ingredients [C) at high speed, until the mixture turns pale. It will become thick and fluffy in about seven to eight minutes. Then, sieve in Ingredients [A].
Beat the mixture at low speed and beat till just combined.
Maintaining at low speed, add in butter in three batches, beat well after each addition.
Thirdly, heat the cake pan in the oven.
Grease the cake pan and line the base with greaseproof paper. Insert wire rack into the middle of the oven. Preheat oven to upper heat at 200°C for 20 minutes. Transfer greased pan into the oven for 1 minute.
Here comes the most time-consuming part: Bake the cake layer by layer. A regular Kueh Lapis has approximately 12 to 14 layers.
Using a ladle, scoop batter and spread evenly onto the pan. Use the back of the ladle to level the surface.
Bake each layer for about 5 to 6 minutes, or until the layer is cooked and nicely browned.
Remove pan from the oven. Prick a few holes lightly with a fork. The purpose of doing this is to prevent the layers from sticking together.
Scatter some prunes on the uncooked batter on every fourth layer. (For example, the 4th, 8th, 12th layer before sending to bake).
Bake the layers using upper heat. As the layers build up and get closer to the top heating element, baking time will reduce. Hence, keep a careful watch to avoid burning any layer. For the last 2 to 3 layers, move oven rack one level down.
Here’s an important step! At the final layer, scatter the top with the prunes. Set the oven to 180°C and switch it to upper and lower heat. Bake the cake for another 10 minutes before removing it from the oven.
Allow the cake to cool down and you’re ready to serve!
Enjoy your very own kueh lapis that’s made with love! Share them with your friends and family! Give this recipe a go and share your experience with us!
This is a cooking method that Share Food loves! If you have any recipes that are cooked using this method, share it with us via https://www.sharefood.sg/submit-your-recipe/!
Grab the full recipe below now!
Don’t forget to like and subscribe to Share Food Singapore!