Because work has been depriving me of my baking time.. I baked immediately when i got home from work yesterday! My sister thought i had gone bonkers. Haha. Really quite tedious (you’ve to bake layer by layer!) and i wasn’t confident because it’s my first time making this. It turned out amazing well.
The layers are thinner than what i see outside! It was really pretty to look at.
I took a good 3 hours to make this. All the hard work paid off.
No step by step pictures.. But recipe and one more photo behind the cut!
Kueh Lapis
Recipe from Rose’s KitchenetteIngredients:
25 egg yolks
5 egg whites
500g butter
200g sugar
1 tin condensed milk
170g plain flour
2 tbsp golden syrup
1 tsp vanilla essence
1 tsp mixed spices
Method:
1. Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside.
2. Beat egg yolks with sugar until thick and creamy.
3. Add beaten egg yolk mixture to the creamed butter mixture and mix well. Fold in sifted flour.
4. Beat egg whites with a pinch of cream of tartar until stiff and fold in the beaten egg mixture.
5. Grease and line an 8″ square tin and preheat tin.
6. For first layer, spread 2 tbsp of mixture in tin and bake in oven at 180 degree C for 10-15 min.
7. For subsequent layers, grill each layer for about 3 min or less.
8. When top most layer is completed, cover tin with a tray or a piece of foil and bake for a further 5 min. It will take longer if the sides are still wet.
9. Turn cake out onto a metal grid and let cool completely before cutting.
Mine’s thinner than most because i used a 10″ (i think) square pan when it supposed to be an 8″ one. Hehe, quite proud of myself for all that work! I’ll never eat Kueh Lapis the same way ever again, considering all the effort and time being put in. After baking it myself, i know why people sell it at such a high price.
Haha, and yes, you read it right, its 25 eggs. Twenty. Five. Hahaha! I had such a fun time cracking and seperating them. It’s a win-win situation because i get yummy kueh lapis + a whole ziplock of leftover egg whites that i froze. Perfect for my macaron baking 
Will be meeting Ju next week! Any other bloggers care to join us? 
this looks good! OMG! haha i LOVE LOVE LOVE kueh lapis! hehe Looking forward to the recipe!
thank you! heh. yeah.
then you can make it soon too!
looking forward to your macaron post
hehe posted on the macarons! (: don’t look perfect. But I got the “feet” that I have been waiting for! thanks for all ur tips and encouragement! hehe
and yes! Can’t wait to try these!
just saw your post dear.
well done!
i think they look great.
when i first had feet i was jumping all around!
heh.
thanks dear (: wow! this is no joke! haha Think I will try it when I have alot of eggs to spare! haha But well done once again! It looks AWESOME!
Your kueh lapis looks absolutely perfect! It looks like 30 layers from a glance. Am I correct? It’s really amazing! I must salute you for your patience and talent in baking. WELL DONE!
haha i tried counting but was so tired i lost count hahaha!
hehe thanks dear!
Wow! That looks so dainty and elegant…. and a lot of hard work. It look delicious.
heh. thank you!
all the hard work paid off. thanks dear!
Oh wow, you’re definitely made of special things to be baking kueh lapis after work! I’ve always been put off by the sheer amount of eggs it uses
Yours look really intricate with the thin layers! Good job, Fel!
awww
thank you dear!
really? i was really excited by the number of eggs on the contrary
It looks fantastic!! Back breaking work, my dear. But you did it, and beautifully too. Hats off!!!
thanks ju! yeah i literally sat in front of my oven.
walking back and forth every 3 mins hahaha!
Hi Felicia!
I’d love to meet up with you and Ju, though I don’t know both of you that well..hehe.. But I’d love a chance to see you great bakers in person!
Your kueh lapis looks REALLY good =) and this recipe rocks yea? =)
we’re just cyber friends, for now
we havent met before! haha maybe you could drop me an email..
and we can arrange something next week!
haha thank you! just saw your blog and realised you made some too.
coincidentally. haha. hope to hear from you soon!
This looks so good, every single layer of it!
thank you veron!
The layers are stunning! I must admit, I have yet to make this at home – too time consuming, in my opinion!
thank you
haha yes it is!
but dont know what was up with me that day..
haha but it paid off!
I always wanted to try making kuih lapis but dont have the patient…… now seeing how gorgeous yours turned out to be… I may try it soon.
haha i didnt think i had the patience too.
but i was kinda outta my mind that day..
once you start actually, you won’t want to stop!
cos all your efforts wouldve gone down the drain.
Those are some serious looking layers! Oh and I hope you saved those egg whites… I can think of a million different ways to cook them with starting with… MACARONS!!!
guess you missed out my last paragraph, haha!
yup i froze my egg whites for my macarons
Wow what an amazing dessert. Check out all those layers. I love to bake but I dont know if I could ever take on something like this. Well done Felicia..
it’s more like a snack! heh.
of course you can kat! you’re an awesome cook
thank you!
25 yolks!?! gadzooks! and 3 hours of labor? that seems well worth it indeed–what you’ve created is a sight to behold! very impressive debut, felicia.
i know right. its the first time i’ve used so many eggs at once!
heh all worth it
thank you grace!
3 hours was well worth it! Such lovely layering… a true labour of love.
yeah 3 hours of non stop attention!
would never eat them the same way again
thank you!
Hi, when you say “grill” subsequent layers, can we bake instead? I’m not sure if I have a grill. And how do you prevent the layers from burning??
hello marlom! no i’m afraid you can’t use the bake function.
we want to only have heat coming from the top!
if we use the normal baking function, the bottom layers would be overbaked.
do look out for the grill/broil symbol on your oven!
it should be a line or a jagged line at the top
this website may be of some help
http://www.dreamkitchensuk.com/oven_symbols.html
you have to keep a close eye during the baking process!
3 mins is a really short time and you can’t afford to leave it on its own.
hope that helps dear!
Hi there!
How big is the tin of condensed milk that you used? And do you use unsalted butter or?
Thanks! I am sure the hours you put in paid off. I can’t wait to bake mine
hi pauline, i replied your email!
it looks yummy !
Hi, i stumbled onto your link when i search around for kueh lapis recipe. May i know which type of “mix spices” did you use? And is it the normal “tin” size of condensed milk which you used?
i bought the mixed spiced in the little bottles..
the same kind where they sell dried herbs and spices? yup.
i use the milkmaid brand!