.png?h=52&iar=0&w=52&rev=-1)
Kueh Lapis
Kueh Lapis is a traditional cake built up of layers that is popular in Malaysia, Indonesia, and Singapore. Literally meaning layer cake in Malay, bake this simple and delicious cake for your afternoon sweet treat!
Kueh Lapis is a traditional cake built up of layers that is popular in Malaysia, Indonesia, and Singapore. Literally meaning layer cake in Malay, bake this simple and delicious cake for your afternoon sweet treat!
Cooking time2 hour 55 minutes- Prep time10 minutes
Servings20
- 500 grams Planta margarine
- 240 grams caster sugar
- 120 grams plain flour
- 14 egg yolks
- salt to taste
- 6 egg whites
- 4 tsps condensed milk
- 1 tsp vanilla extract
- 1 tsp Rempah Lapis
- melted Planta margarine for brushing
Rempah Lapis
- 2 tsp ground cinnamon
- 1 tsp powdered ginger
- 1 tsp ground aniseed
- 1/2 tsp ground nutmeg
- 1/2 tsp cardamom powder
- 1/4 tsp ground cloves
- Preheat the oven with the top/bottom heat function to 170 degrees Celsius. Line a baking tray or baking pan with baking paper in the size of 21 x 21 cm
- Add the Planta Multi-purpose and 60 g icing sugar to a mixing bowl and beat with an electric mixer until frothy. Gradually add the yolks and stir until a creamy mass is obtained. Add condensed milk and vanilla powder and mix well. Mix the flour, spices and salt together and sift. Fold into the batter gradually and gently. Set the batter aside.
- Add the egg whites and the remaining icing sugar to a second bowl and beat with the hand mixer until stiff. Add the beaten egg whites to the batter and carefully fold in.
- Spread 4 tbsp. of the batter evenly on the prepared baking paper, creating a thin layer. Put the baking tray in the oven and bake at 170 degrees Celsius for about 5-7 minutes using the top/bottom heat function until the dough is nicely browned. Then take out.
- Brush the baked layer with some of the melted Planta Multi-purpose while pressing it down a little to get a layer that is as flat and even as possible. Apply a further layer of 4 tbsp. batter and do it in the same way, until all the batter is used up (about 20 to 26 layers).
- Turn the oven temperature down to 160 degrees Celsius for the last layer and bake the pastry for only 5 minutes. Then cover with aluminum foil and bake for another 15 minutes.
- After baking, tip the cake out of the baking pan on a grid and let it cool. Before serving, cut the edges straight and then cut into smaller pieces.
| Energy (kcal) | 290 kcal |
| Energy (kJ) | 1213 kJ |
| Protein (g) | 3.4 g |
| Carbohydrate incl. fibre (g) | 18.2 g |
| Carbohydrate excl. fibre (g) | 17.9 g |
| Sugar (g) | 12.8 g |
| Fibre (g) | 0.3 g |
| Fat (g) | 23.0 g |
| Saturated fat (g) | 4.8 g |
| Unsaturated fat (g) | 17.4 g |
| Monounsaturated fat (g) | 10.9 g |
| Polyunsaturated fat (g) | 6.5 g |
| Trans fat (g) | 3.7 g |
| Cholesterol (mg) | 107 mg |
| Sodium (mg) | 31 mg |
| Salt (g) | 0.08 g |
| Vitamin A (IU) | 1040 IU |
| Vitamin C (mg) | 0.1 mg |
| Calcium (mg) | 21 mg |
| Iron (mg) | 0.42 mg |
| Potassium (mg) | 46 mg |
