Lapis legit/spekkoek/Indonesian thousand layers cake is a must for special celebrations such as Chinese New Year, Christmas, or Eid. Traditional recipes use 40 egg yolks, but this recipe with 12 eggs still yields a very rich and very tender cake, and full of aroma of spekkoek seasoning.
Spekkoek (lapis legit) een kruidige gelaagde cake met twee kleuren beslag die je laagje voor laagje bakt.
A Dutch-Indonesian cake which is also known as Lapis Legit (Indonesian) or Spekkoek (Dutch) or A Thousand Layer Cake (English) ...
Geometry is delicious.
In early January this year I attended a Chinese New Year baking class at Shermay's Cooking School. One of the goodies taught by Valerie Kon...
LAPIS SURABAYA NY. LIEM Rebake by ; Tannia Wong ( CCC ) Bahan A : 26 btr kuning telur 2 btr putih telur 200 gr gula pasir 1/4 gr ...
I bake Lapis Strawberry Ice-cream every Hari Raya. It's hard not to, as I'd always be reminded by my youngest son not to forget to bake it....
Very rich, buttery, and sweet....this layer cake is very special that you will never get enough....let's check the recipe out, and you will find out how 'SPECIAL' it is...
Planning what to eat in Amsterdam, the Netherlands? Your Dutch food bucket list with twenty five Dutch foods that you'll want to eat in Holland written by a Dutch resident. Includes Dutch desserts, Dutch meats, and where to eat Dutch food in Amsterdam, the Netherlands!
This kek lapis Sarawak recipe takes the idea of layering to a whole other level. Unlike conventional cakes, in this cake the layers are cooked progressively.
This post is just taking me too long to complete.... I've logged in many times & just managed to do bit by bit.... I was so excited after b...
Kue lapis, een zoet puddingachtig koekje. Opgebouwd uit gekleurde laagjes, een echte klassieker in de zoete Indische keuken!
INTRODUCTION Lapis is in Malay and is literally translated as “layers’. This is a Nonya steamed cake and is different from the Kek lapis. Kek lapis is baked but kueh lapis is steamed and the…
resep ketan lapis srikaya pandan
La geometría puede ser deliciosa.
This spiced multi-layered cake is an example of the fusion between Dutch and Indonesian traditions, and a popular delicacy in the Netherlands today.
For Chinese new year, cakes symbolize a rich and sweet life and layers signify rising abundance. Hence, this cake is the perfect offering at the beginning of the year. Kueh lapis legit is an Indonesian layer cake that takes after the Dutch spekkoek. This cake is grilled layer by layer to produce the striped effect. It is popular during celebrations in Indonesia, Malaysia and Singapore. I fell in love with this delicacy the first time I tried it. Although it is traditionally flavoured with spices, the first one I tried was plain but was so delicious because the richness of the butter and egg yolks was unadulterated by anything else. I did not add spice to my cake mix but added a teaspoon of vanilla instead to recreate that cake. In the pre-blogging days, I found it difficult to find a good recipe for this cake. I have tried several through the years but was not satisfied until now. This kueh lapis legit recipe from The Baking Biatch is a keeper. First of all, the ingredients were all simple and the amounts were very reasonable. When I tried it, the steps were pretty straightforward and easy. All it takes is time and patience really. This is the time to bring out the OCD in you. When the cake is done, you'll realize that it is all worth the effort. All the butter and egg yolks would have worked their magic on the cake. It is not just the ingredients that give the cake flavour. It is also the grilling process that gives it alternating layers of rich cake and toasty brown crust. This recipe produced the kueh lapis of my dreams: moist, rich but not cloying, ultra delicious, buttery with a hint of rum. It is served in thin slices and the fun way of eating it is to peel off each layer and savour them individually. Merely eating it makes life so sweet. Adapted from the kueh lapis legit recipe from The Baking Biatch. Ingredients: 500 gms. of soft, room temperature butter 1 c. of sweetened condensed milk 1 tbsp. rum 1 c. plus 1 tbsp. plain flour 1 tsp. gingerbread spice (I did not use this) or 1 tsp. of vanilla extract 20 egg yolks, room temperature 1 c. castor sugar 10 egg whites, room temperature 1/4 c. castor sugar 1/4 tsp. cream of tartar Method: Pre-heat the oven to 390° F/200° C. Line a 25 cm. square tin with baking parchment. I don't have one in this size so I used a 20 cm. square tin instead. I had a little bit extra batter left which I cooked in another small pan. Cream the butter until light and fluffy. Add the condensed milk gradually while mixing. Add the rum and vanilla and mix again. Mix the flour and gingerbread spice (if using) together. Sift over the butter mixture and blend together. Whisk the egg yolks and 1 c. of sugar together until thick and light in colour. With the mixer running, add in the egg yolk and sugar mixture to the butter and condensed milk mixture until well combined. In a clean mixing bowl, whisk the egg whites until frothy. Add the 1/4 c. sugar and cream of tartar. Whisk until stiff but not dry. Add the egg whites to the batter 1/3 at a time, folding after each addition. Pour 100 gms. of batter into your prepared pan, spread with a spatula and bake in the middle of the oven for 3-5 minutes until the top is nicely browned. After the first layer is baked, the subsequent ones are grilled. Switch the oven to grill. Although a higher temperature was recommended, I found that I only needed the same temperature for my grill. Every oven behaves differently so adjust yours accordingly. The layers shouldn't cook too fast as the batter might still be uncooked inside, too slow and the cake becomes dry. Each layer has to have a uniform amount of batter to achieve even layers. If you are using the 25 cm. tin, the recipe suggests weighing 100 gms. of the batter for each layer. I measured 1/2 c. of batter for each layer for my 20 cm. tin (about 3/4 c. for the 25 cm tin if you prefer to measure rather than weigh the batter). Pour your second layer and grill. Each layer has to be fully cooked before another layer is poured on it. Timing is important to end up with a moist layer with nicely browned crust. You should see the batter cooking: the surface dries and firms as it cooks before it slowly browns. The colour of the crust should be medium brown. It takes about 3 1/2 minutes for each layer to cook. After grilling, you need to press each layer to make it completely flat. I used a fondant smoother but a cake slice would also do. Repeat the process (pour batter, grill, press) until you've used up all the batter. As you build up the layers, you might need to decrease the temperature of the grill or lower the oven shelf so that the cake doesn't cook too fast. When done, invert the tin onto a cooling rack. Let the cake cool in the tin. When cooled, unmold, peel off the paper and slice. Store in an air tight container. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Passion Fruit and Mango Biscotten Torte Sweetcorn and Cassava Bibingka Ube Macapuno Inipit Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
Edisi abisin selai nanas sisa nastar hehe.. kepengen kue yg soft dan lumer di mulut..jadilah lapis nanas super soft ini hehe..😄 Mumpung ajudan rumah uda pd balik..cuss lgs baking! Uda kangen baking haha..😂😂 Lets Bake!😄
UPDATED POST ON 13-1-2018 I have decided to bake another lapis horlicks using back recipe 1 and I think i have improved tremendously after making many lapis. There is no fault in recipe 1 except the handling are not experienced when I started the recipe 5 years ago. I am very happy with the new […]
I baked Lapis Limau Purut for Hari Raya Haji about a month ago. I did not plan to bake any lapis cake at first, but since I was baking for ...
Lapis is een uit lagen opgebouwde “cake” van kokosmelk uit de Javaanse keuken. Het is een kleverige versie van de spekkoek en heeft de typische roze en witte laagjes.
Kuih Lapis, a small asian cake cooked layer upon layer until golden brown is a favourite among my family members during Chinese New Year. Since I wasn’t around for last year’s celebrati…
Dear Readers, Today’s Malaysian Classic comes to you from a guest blogger. ‘cili padi’ is the writer of Easy Food Hacks, a blog launched only this week. This New Zealand-based w…
Kali ini saya akan menjelaskan bagaimana cara membuat kue lapis legit yang enak dan manis.
Kata siapa keto warior tidak bisa maem kue kue , yang penting kita pinter memilih dan melihat bahan kue ,tetep kok kita bisa menikmati kue kue yang enak . Nih buktinya aku juga bisa bikin lapis legit . Hmmm harum rasa juga yummy . Low Carb High Fat dech pokoknya free sugar pula ,jadi tentunya pas banget buat para Ketoer .
Lapis legit, znane też jako kek lapis czyli indonezyjskie ciasto tysiąca warstw, podobne do naszego sękacza, warto wypróbować!
Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.
A healthier version of the traditional Kek Lapis. Original recipe shared by Daniel Leong. Ingredients 200g butter (as a personal preference, I use salted butter) 6 egg yolks 60g castor sugar 50g almond powder 100g plain flour 1tsp lapis spice* 50g milk 1tsp vanilla extract 2tsp rum* 60g castor sugar 6 egg whites *these ingredients are optional. I added them as I wanted a distinctive kek lapis taste. Method Preheat oven at 240C. Grease and line 6” square baking tin. Sieve flour with lapis spice. Set aside. Beat butter with 60g sugar until fluffy, then add in yolk, one at a time, until well combined. Add milk, vanilla & rum until well combined. Mix in sieved flour mixture & almond powder until well combined. Set aside. Beat egg whites until foamy, then add in remaining 60g sugar gradually, and continue whisking until attained firm peak. Fold in meringue mixture into yolk mixture. Change your oven to ‘top heat’ mode. Using a ladle, transfer 2 scopes to the baking tin. Using the back of a spoon/spatula, level the batter. Sent to bake for 3-5mins, or until the top turns brown. When the first layer is down, remove from oven and transfer baking tin to a heat resistant surface. Using a lapis press (I don’t have one, so I used the back of a frying spatula), lightly press down the cake surface to release any air bubbles. Then repeat step#10 for the next layer. Repeat the step#10 & #11 until you finish all the batter. For the last layer, keep the cake in the oven for extra 10-15mins, or till the top turns to desired brown. Once baked, remove and leave to cool completely on cooling rack. Original recipe shared by Daniel. This is the lapis spice that I used. Egg whites to be beaten till firm peak. My final batter. I used this ladle. Level 2 scope of batter for each layer. First layer baked. (I should have bake them for few mins longer to get it more browned!) When I was baking the first few layers, I used the back of a small baking tin (the size of a muffin) to act as my 'press'. Once it got higher, I used the back of a frying spatula to press down each layer. I'm using a conventional oven. Selecting 2 Level Convection Bake for top heat mode. Baked and done! I love the brown top!
INTRODUCTION Lapis is in Malay and is literally translated as “layers’. This is a Nonya steamed cake and is different from the Kek lapis. Kek lapis is baked but kueh lapis is steamed and the…
To celebrate the new webdesign and to celebrate a little bit that it's animal day here I have this delicious and heavy layered cake for you, we call it spekkoek in the Netherlands
