Posted by: hyacinthus | July 30, 2011

Baking my first Kueh Lapis Legit

Reading Rose’s Kueh Lapis Legit recipe, one will gape at the number of eggs used for a cake like this. You will also end up with 15 egg whites which is hard to use at one go.

However, I decided to try this one time to experience how making Kueh Lapis is like.

It wasn’t difficult. However, it’s time-consuming. You need to set aside at least 4 hours to prepare, grill and wash up stuff.

Though sides were usually trimmed away to reveal the layers, I like it! These were arranged and shared with my maid who commented that the cake was good 🙂

I’ve also learnt how my oven grill works this afternoon. Notice the degree of brownness differ from layer to layer? I was using 180°C followed by 200°C then 220°C as the recipe didn’t mention what temperature should the oven grill be set at. At 220°C, cake layer browned the fastest and most evenly.

Looking at the cake slice in the picture below: layers seemed thicker on the top (it’s the first layer baked). Instead of baking the first layer as suggested, it might work better if you grill the first layer.

I’ve also found another recipe that uses equal number of egg yolks and whites. Will try that Kueh Lapis recipe which uses lesser egg yolks another time 🙂

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Responses

  1. Congratulations on your success in baking the kuih lapis! It’s one of my favourite desserts.:)

    • Thanks! It’s delicious but really fattening! 🙂


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