Dessert - Kueh lapis recipe bengawan solo

Author: Erwin Farris  

For those that are unfamiliar, kueh lapis (also called lapis legit or spekuk) is a layered… Learn how to make gao teng kueh with an amazingly springy soft texture and can be torn layer by layer with this no-fuss recipe Kueh lapis is a traditional cake built up of nine layers of rice pudding. My last stop before leaving Singapore is inevitably the Bengawan Solo at Changi Airport to get a box of kueh lapis, and when I see my uncle who lives in Medan, I'll always request that he brings a box.

Kueh lapis

My last stop before leaving Singapore is inevitably the Bengawan Solo at Changi Airport to get a box of kueh lapis, and when I see my uncle who lives in Medan, I'll always request that he brings a box. For those that are unfamiliar, kueh lapis (also called lapis legit or spekuk) is a layered…
Total time: 240 minutes
Yields: 1 item
Number of ingredients: 15

Ingredients:

• 2 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon ground green cardamom
• ¼ teaspoon ground cloves
• 500g (2¼ cup) unsalted butter, cold
• 250g (1¼ cup) caster sugar
• 120g (1 cup) cake flour
• 1½ teaspoon rempah lapis
• 15 egg yolks
• 6 egg whites
• 60g (3 tablespoon) condensed milk
• 1 tablespoon rum, optional
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

How to cook:

1. If making your own rempah lapis, mix spices together and set aside.
2. Separate egg yolks and whites, and set aside.
3. Set oven to 200°C (390°F), with a rack near the top of the oven (I put mine on the 2nd rack). Line the bottom of 8 inch (20cm) square pan with parchment paper and butter the sides of the pan.
4. Cream the butter and sugar together with a hand-held mixer / in an electric mixer with the paddle attachment until light and pale (roughly 10 minutes).
5. Add egg yolks one at a time, mixing well after each addition. Add condensed milk, rum and vanilla extract, and mix well.
6. In a small bowl, mix flour and spices together. Add flour mix to butter mix and stir to combine.
7. In a clean, grease-free medium bowl, whisk egg whites, and add salt when it starts to bubble. Keep whisking until stiff peaks form (when you lift the beater, the peaks on the surface and beaters will hold when turned upside down).
8. Add ⅓ of the egg white mix to the batter and fold until combined. Continue with the remaining egg white mix until the mixtures are well incorporated.
9. Pour 100g of batter for the first layer and bake for 5 – 7 minutes. While batter is in the oven, butter the bottom of a cup measure. Remove from oven and flatten the baked batter with the buttered cup measure.
10. Increase oven temperature to 230°C (445°F), still on the broil function. Pour 80g of batter on the baked layer and spread with the back of a spoon evenly across the surface. Return to oven and bake for 3 – 4 minutes until surface is golden brown. Remove from oven and press with buttered cup measure.
11. Continue with remaining batter (note that as the pan is filled with more batter, it might cook faster as it’ll be closer to the heating element), keeping a close eye on the batter and removing it from the oven once it turns golden brown.
12. After baking the last layer, remove from oven and leave to cool for 10 minutes, before loosening the sides with a butter knife and inverting the pan onto a wire rack to cool. Kueh lapis tastes best after it sits overnight, so wrap in cling film and set aside once cooled, before enjoying the next day.

Notes: Kueh Lapis Revisited, The first time I attempted to make Indonesian Layer Cake or Kueh Lapis, about kueh lapis and I used to spend a fortune at Bengawan Solo.

Tags:

kuih lapis gao teng kueh jiu ceng gao 九层糕 steamed kuih lapis gao teng kueh jiu ceng gao indonesian layer cake kek lapis kueh lapis recipe bengawan solo

Like Bengawan Solo Moist and Soft Kek Lapis

This HIGHLY RECOMMENDED my BEST Super Moist Kek Lapis recipe is at http://www
Duration: 1:26

Kueh Lapis (Indonesian-Style Layer Cake) Recipe

Follow our recipe to learn how easy it is to make Kueh Lapis (Indonesian-style layer cake) at Duration: 2:08

Kueh Lapis (Singapore favourite 9 layers steamed cake)

Facebook: http://www.facebook.com/belmerlionKueh LapisIngredients:300 ml. Coconut Milk180
Duration: 12:09

Steamed Kuih Lapis/ Gao Teng Kueh / Jiu Ceng Gao (九层糕)

Learn how to make gao teng kueh with an amazingly springy soft texture and can be torn layer by layer with this no-fuss recipe
Provided by: Marvellina
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: Indonesian Chinese,Malaysian,Singaporean
Number of ingredients: 11

Ingredients:

• 300 ml coconut milk
• 150 gr granulated sugar
• 1/2 tsp vanilla extract
• 250 ml boiling hot water
• 180 gr tapioca flour
• 40 gr rice flour
• 1/8 tsp salt
• Red food coloring
• Green food coloring
• I used 5 x 5 x 3 inch pan (see notes on different pan size)
• measuring cup

Nutrition:

• Serving Size: 1 piece
• Calories: 120 kcal
• Carbohydrate: 22 g
• Protein: 1 g
• Fat: 3 g
• Sodium: 70 mg

How to cook:

1. Prepare the cake batter:
2. Mix coconut milk, sugar, vanilla extract (if using). Give it a good stir
3. Pour in the boiling water (make sure the water is boiling hot) and stir until sugar dissolves
4. Mix tapioca starch, rice flour, salt and stir to mix
5. Continue to stir until you get a smooth batter. I don't need to strain it, but if you can't get rid of the lumps, strain it
6. Add food coloring:
7. Divide the batter into roughly three equal portions in separate bowls. Roughly, about 300 ml each color
8. Add about 1-2 drops of food coloring (more if you want the color more intense) to each bowl. Stir to mix
9. Steaming:
10. Prepare the steamer by bringing water to a boil. Wrap the lid with a cloth (to prevent condensation drips back to your steamed cake)
11. Lightly brush all sides of the pan and bottom with cooking oil. Preheat it by steaming it empty over boiling water for 5 minutes
12. Give the batter a good stir each time before you ladle it on the pan, because the flour tends to settle at the bottom after a while. I start with white color, then green and red. Pour about 100 ml of the white batter into the pan. Lower the heat to medium. Don't steam over high heat or the layer will wrinkle or worse the water will boil over. Let it steam for about 7 minutes for the first layer
13. Top tips: After 7 minutes, the layer should be set but you may see a bit of liquid pooling on top, don't worry, wear a glove and swirl the pan to distribute that liquid and leave the lid open for 1 minute. You will see that the liquid is no longer runny and set. Then you can pour the next layer
14. Very gently pour or ladle another layer on top. Don't pour it from a height, as it may damage the layer underneath. Keep it close and pour or ladle
15. Top tips: Monitor to see if you need to refill the water in your steamer, don't wait until it dries up. If you know you will need to refill the water in your steamer before pouring the next layer, wait until the layer that is still steaming to be done with and then add the water, close the lid back let it comes back to a boil and then lower the heat to medium and pour the next layer and continue
16. Repeat this sequence until you get 9 layers. From the second layer up to the 8th layer, steam for 5 minutes each layer or until the layer is set then leave the lid open for 1 minute if you see any liquid pooling on top before pouring the next layer. After pouring last layer, steam for 10 minutes and then turn off heat and remove the lead and let it sit for a minute or two and then remove from the steamer
17. Unmoulding and cutting:
18. Let the cake cools down completely, this may take 3 hours or longer before you attempt to remove the cake from the pan. Once it has cooled down completely, brush the top layer with thin layer of oil. You can loosen the cake from the pan with an oiled spatula or knife. When ready to cut, use an oiled knife or plastic knife to cut to prevent sticking

Notes: Lapis Legit - Thousand Layers Cake Recipe, This cake uses only very basic pantry ingredients. You will need butter (unsalted), cake flour, eggs, sugar, salt, sweetened condensed milk, rum

Kueh Lapis/ Kuih Lapis

Kueh lapis is a traditional cake built up of nine layers of rice pudding. It has a wobbly and soft texture with a distinctive coconut milk flavour. The colourful steamed cake has Indonesian origins and is widely enjoyed in Malaysia, Singapore and Brunei.
Provided by: Emily Halim
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 20 servings
Cuisine: Malaysian,Singaporean,Malay
Number of ingredients: 8

Ingredients:

• 1 cup rice flour
• 0.5 cup wheat flour
• 2 tbsp tapioca flour
• 0.5 cup sugar
• 1 tsp salt
• 2.5 cups coconut milk
• 1 tsp red food colouring
• 0.5 tbsp oil

Nutrition:

• Serving Size: 1 Servings
• Calories: 121 kcal
• Protein: 1 g
• Fat: 7 g
• Carbohydrate: 15 g

How to cook:

1. Prepare steamer over medium heat. Mix all dry ingredients in a bowl with a whisk or wooden spoon.
2. Add coconut milk into the flour mixture and mix thoroughly until smooth. Ensure that there are no clumps.
3. Divide the batter into two portions. Add red food colouring into one of the portions. Mix well.
4. Using an 8 inch square or round mould, grease it with a bit of oil or line it with food-grade plastic. Place it into the steamer and pour 1/3 cup of pink batter into the mould. Cover with the lid to steam the batter for 5 minutes. Then, pour another 1/3 cup of white batter to steam. Repeat the process until batter is used up.

Notes: Kueh Lapis/ Kuih Lapis - Southeast Asian Recipes, Kueh lapis is a traditional cake built up of nine layers of rice pudding. It has a wobbly and soft texture with a distinctive coconut milk

Indonesian Layer Cake (Kek Lapis)

Kek Lapis is a very unique cake where spices are added in to give the sweet aroma smell. It is a very rich cake with very high contents of eggs and butter. Therefore, it is usually served in very small pieces.
Provided by: Rasa Malaysia
Total time: 20 minutes
Cook time: 20 minutes
Yields: 0 servings
Cuisine: Cake
Number of ingredients: 7

Ingredients:

• 12 oz. (340 g) butter
• 2 tbsp condensed milk
• 20 eggs yolks
• 5 oz. (141 g) icing sugar
• 2 oz. (56 g) superfine flour, sifted with
• 1.5 tsp all spice
• 2 tbsp brandy, optional

Nutrition:

• Calories: 221 calories
• Carbohydrate: 20 grams carbohydrates
• Cholesterol: 326 milligrams cholesterol
• Fat: 9 grams fat
• Fiber: 1 grams fiber
• Protein: 13 grams protein
• Saturated Fat: 3 grams saturated fat
• Serving Size: 1 serving
• Sodium: 124 grams sodium
• Sugar: 4 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 5 grams unsaturated fat

How to cook:

1. Lined and greased a 6 inch (13 cm) cake pan. Preheat oven at 380°F (193°C).
2. Beat butter and condensed milk till smooth. Leave aside.
3. In another bowl, beat the egg yolks and icing sugar till pale and thick.
4. Fold butter into egg yolk mixture.
5. Lastly, fold in sifted flour in 2 batches until combined. Add brandy.
6. Turn the oven to grill function. Put cake pan into oven for 1 minute.
7. Put a small ladle ( about 2.5 oz. /70 g) batter into pan and spread evenly. Bake for 5 minutes or till the top is brown.
8. Remove from oven and and scoop the same amount of batter for the second layer. Repeat the same process.
9. After you have finished the last layer, turn the oven to bake function. Cover top of the cake with aluminium foil and bake for another 5 to 10 minutes.
10. Remove and cool on wire rack.

Notes: Like Bengawan Solo Kek Lapis / Lapis Legit / Spekkoek/ Indonesian, I'm sharing the recipe that bake the BEST Super Moist Kek Lapis! Trust me. This lapis is as moist as the ones selling in Bengawan Solo