Could you post the recipe, pretty please? Want to surprise my gramma

I’ve e-mailed you..I hope that you have receive them!! = )

The Kueh Lapis is well done! How about a piece for us? Look forward to sampling it.

Cheers!

Millie: Thanks! I’ve sent you a reply.

Aunt HN: I’ll bring some over on Thursday.

Danielle: I’m glad you enjoyed the macarons! I’m really sorry about the mix up. Please let me know when you’re back from Malaysia. I’ll whip up a batch of opera ones just for you.

Jen: Thank you. I know I’ve said this before, but your photographs are just wonderful! The cake is simpler to make than it looks, just a little tedious. Do give it a shot at home. I’ll be posting the recipe at a later date.

Danielle: Absolutely! I’ve sent you an email. It’ll probably be about 10 - 12 pieces. Let me know if you would like more.

now, i would seek yr premission on this issue
and if you feel not comfortable with it, it’s ok for me.

I’ll delete it immediately.

Kindly reply me by 7 Feb’08.

Angela: You don’t need my permission to link to this blog or any recipes on here, unless you’re using my photographs. Please feel free to add a link here.

Thanks a lot for the recipe.

Followed it to a T, cept I used 2 tbsp rum instead of 3, cos I was afraid of it being too alcoholic, which actually turns out ok!

It was scary to see so many yolks, but it’s kueh lapis legit afterall I must say it was a very ambitious bake-job for me to do, cos it’s the first time i’m doing a full-fledge bake at home with such tedious steps, but I actually love the whole process!

The waiting for each layer to be ready really made me excited, but the overall turned out a little dry (must have waited too long for each layer to brown too much). Though the fragrance is heavenly!

will mosdef make it again to perfect it. thanx babe for the share!

Your baking and food photography skills are awesome!
I wish to bring to your attention though that I suspect someone of stealing your work to advertise for their own gains.

Thia gal, by the name of Kelly, is advertising on 88DB using your photograph of Kueh Lapis! How dispicable!
http://sg.88db.com/Food-Entertainment/Food-Items/ad-714508/

I suggest you write to her to “suggest” her removing the photo from her ad.

Cheers!

Mark: Thanks! I’m glad you enjoyed the recipe.

Catherine: Did you bake the cake in the oven using top fire/grill only? I have not experienced what you have described and am not sure how to advise you. My guess would be that each layer was not baked long enough and that there may have been too much butter in the recipe you used.

I tried your recipe today and was (still am) very happy that I succeeded! I was baking at my friend’s house. Ha! My oven comes with 3 types of grill - Turbogrill, large surface grill and infrared surface grill. Maybe I could have selected the incorrect one. Perhaps should I select the icon that shows a line over a grill or the one with the zig zag pattern. My oven is Electrolux EOB852
Sorry, I hope I did not confuse you (I just want to be sure).

cheers/Cath

Many thanks for your tips! I think I set the turbo grill but did not put on the lowest rung of the oven- that’s why!

Again, I thank you from the bottom of my heart of your kind generosity to share this great recipe among the bakers here!

Hip Hip Hooray! 3x

Thanks for your recipe. I tried the recipe and was not successful. One of the layer is still wet- the bottom 4th layer. The rest seems okay. Is it due to the oven or is it due to my mixture? My grill goes off once it reaches a certain degree then it will light up again after about 10 mins. So could it be due to this. Should I just put the layer into the oven even though the grill is not lighted up and just leave it there until the grill lights up and then the cake turns brown? Pls advise.

Thank you.

You have certainly sparked an interest in this great confection. Think it has to be a contender for both long running and just long thread.

I too find the origin of recipes of interest especially when such a different culture affects the cuisine of another in this case the Dutch which was also apparent in Sri Lanka and the Portuguese in Ancient Siam. Both of these examples involved desserts. The question whether or not this was an existing base recipe or was a new concept is intriguing. My bet for not other reason is that it was brought in. Why? Ovens weren’t/aren’t a feature of SEA cooking. This recipe has minimum baking in an oven but still it seems important for that final round. The Dutch would have most certainly introduced baking and butter into this cuisine as they did in Sri Lanka.

i uses 250g butter,10 egg yolks, 150g sugar, 66g cake flour.I switch on only the top heat (electric oven), i do not have a grill option.any idea wat could have gone wrong?hope to know the answers as i am quite puzzled abt it.

Would you please illustrate how to cream the butter?

And what about melting the butter instead?

Thanks!

Your butter should be soft when you start beating, not straight out of the fridge, but also not so soft that it’s beginning to melt.

If you don’t have a mixer, then just cream using a wooden spoon. I’m sure there are many videos on Youtube that demonstrate how to cream butter by hand.

Happy baking!

The layers aren’t obvious possibly because you didn’t bake each layer long enough. The surface has to be brown, otherwise, you don’t see the contrast. By reducing the sugar, I think it won’t be as easy for the batter to brown since the sugar probably helps the surface to caramelise. I’m no expert, just guessing that.

Dry, possibly because you’ve cut down on the amount of liquid i.e. condensed milk?

I’d suggest not randomly cutting down on the ingredients. I’ve already reduced the amount of sugar in this recipe. I’m not sure how much you’ve reduced the sugar and condensed milk, but if I do want to cut down on sugar in any recipe, I’d go with just a 5% reduction each time until I find that the cake doesn’t turn out well anymore.

Hope this helps and happy baking!

It really surprised me that you can make this beautiful “kue lapis” or “lapis legit(that’s we called it in Indonesia). Wooow……you make a great job cause in Indonesia if you can make this cake successfully, people will call you a master of cake. It’s very difficult and you need more time and patient and luck(^____^) Honestly, making this cake is like day dreaming for me but when I see your kue lapis, it’s challenge me. I hope I can make this beautiful cake soon.

By the way, your roses cakes are really beautiful.

2nd time…i have improved..a lot..i should say…my lapis has 13 layers and it looks really nice. BUT…but there is some area with darker colour..not burnt, not uncooked…it looks ‘wet’ but not as moist as 1st time. I am not sure wats wrong with it. Only diff comparing to 1st attempt is the egg white i used hand to whisk and 2nd attempt was machine beat till really stiff. Is this make my lapis diff and wet at some area? Hope u can show me some light!

P/S: I use half or your recipe above cos I jus tried out to bake a smaller size