"It tastes nicer on the next day!" - Home Cook Celia
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 the ingredients using a stand mixer!
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 the ingredients.
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.
Using low speed, add butter in three batches and mix well!
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.
Level the surface using the back of the ladle.
Using a ladle, scoop batter and spread evenly onto the pan. Use the back of the ladle to level the surface.
Prick holes with a fork.
Scatter prunes over batter.
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).
Take note: Bake using upper heat!
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.
Finish off by scattering the top with the prunes.
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.
Are you ready to serve your very own Kueh Lapis?
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!
| Servings | Prep Time |
| 8 inch square pan | 30 minutes |
| Cook Time |
| 1 hour |
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Made with love. This luxurious Prune Kueh Lapis pastry is decadently moist, gloriously buttery and baked to perfection. Indonesian layered cakes are loved for their richly sweet and spice-infused flavours, often, spiked with dashes of liquor too!
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- 125 g seedless prunes cut into halves
- 1½ tbsp brandy
- 125 self-rising flour
- ½ tsp mixed spice
- 500 g unsalted butter at room temperature
- 3 tbsp condensed milk
- 150 g eggs
- 420 g egg yolks
- 230 g caster sugar
- 1 tbsp sponge gel Ovalette
- Using a stand mixer fitted with a paddle attachment beat Ingredient (B) at medium speed till light and fluffy for about 10 minutes. Transfer the mixture to a bowl, set aside. Clean the mixing bowl and use it for the next step.
- Attach the whisk attachment to the stand mixer, add Ingredients (C) into the clean mixing bowl. Whisk the ingredients at high speed, until the mixture turns pale, become thick and fluffy for about 7 – 8 minutes.
- Once it is ready, stop the mixer. Sieve in Ingredient (A). Remove the whisk attachment and switch it to the dry and clean paddle attachment.
- Beat the mixture at low speed and beat till just combined. Maintaining at low speed, add butter in 3 batches, beat well after each addition.
- Grease the sides and base of an 8-inch square cake pan and line the base with greaseproof paper. Set your oven rack in the centre of the oven, preheat oven to upper heat at 200°C for 20 mins.
- Transfer the greased pan into the oven, heat it up for 1 min.
- Remove pan from oven.
- Use a ladle, scoop 1 ½ batter and spread evenly onto the bottom of the pan. Using the back of the ladle to level the surface. Bake 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. Scoop 1 ladle of batter and spread it on the 1st Level the surface, and bake for 8 – 10 mins till it turns slightly dark brown. Repeat until all the batter is used up.
- For each layer, only use upper heat to bake until the final layer.
- Scatter some prunes on the uncooked batter on every 4th layer (i.e. 4th, 8th, 12th layer, etc) and bake. As the layers build up and get closer to the top heating element, baking time will reduce. Hence, keep a careful watch so as to avoid burning any layer. For the last 2 to 3 layers, move oven rack one level down.
- On the final layer, scatter the top with the reserved prunes. Set the oven to 180°C and switch to upper and lower heat. Bake the cake for another 10 minutes before removing from the oven.
- When it is done, allow the cake to rest in the pan for 10 minutes. Remove from pan and allow the cake to cool completely. Trim all around the sides to reveal the layered (lapis) pattern. Slice thinly and serve. Enjoy!
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