Foodie

Monday, October 11, 2010

Kuih Pandan Lapis Batavia




I was left home alone one day, the silence was killing me. There were no one to bug me and knowing me, cannot sit still and do nothing - my sister said that 'it must be the catholic schooling' in us - we feel guilty if we are not doing something.' So, what a good time it was to stand in front of the oven and layer away. This is a scale down from Kuih Lapis Batavia, not by choice but necessity, cos i had only a dozen eggs. I have increased the sugar and egg white slightly thus making the batter lighter and the layers browned faster with the addition of a little baking powder and the batter was sweeter.





Ingredients:

250g butter at room temperature
60g fine granulated sugar
12 egg yolks
60g fine granulated sugar
1 tbsp brandy
2 tbsp condensed milk
80g cake flour
1 tsp mixed spice
1/4 tsp baking powder
4 egg whites
30g sugar
1/2 tsp cream of tartar
1/2 tsp pandan paste

Method:

1. Preheat oven to 350f . Line a 6 inch square baking pan with greaseproof paper, making sure that it fits exactly the base.Grease only the base of pan and greaseproof paper only. Do not grease the sides of pan..

2. Cream butter with 60g sugar till creamy.

3. Beat egg yolk with 60g sugar till thick. Stir in brandy and condensed milk.
4. Sieve flour, baking powder and mixed spice.

5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well.

6. Whisk egg white with medium speed till foamy, add in cream of tartar and continue to whisk till white in colour then add in sugar and whisk until thick, soft stiff peak.

7. Fold egg white into egg yolk mixture and mix well. Add pandan paste to 1/3 of the batter and leave the other 2/3 plain.

8. Spread 3 heap tbsp of batter evenly and bake for 10 minutes. Turn on the top fire only and brown the top of the first layer. For the second layer, spoon 2 heap tbsp batter into baking pan. Spread the batter evenly, put to grill . Grill till brown.(time for browning depends on your oven and how close the baking pan is placed near the grilling elements) Remove from oven, use a cake tester or toothpick to prick holes on the top of cake. For the third layer, use the pandan paste batter. Repeat the layering, 2 layers plain and 1 layer pandan, till batter finish. (Use the same type of spoons for the plain and pandan batter so that the layers will be even) 

9. Unmould cake immediately and turn on to wire rack to cool.

8 comments:

Sherrene said...

I'm a student in NYS and looking at your blog is killing me! Me and my bestie (she's from KL and now in Canada) been following your recipes since forever. But we somehow failed all times. We always wished we could call you and ask for 'shortcuts' in your recipes.

Unknown said...

sherrene

you and your bestie can always write to me and i will try to help.

lilyng_2000@yahoo.com

cocoraisin said...

I love your blog, lilyng :) I really want to try to make this cake. But I have question. How do you turn on only the top fire in the oven? Do you use the broil function? Thank you so much for your help :)

Unknown said...

cocoraisin

yes, the broiler/grill is used when layering.

Jo said...

Hi Lily, I want to make this for our Merdeka day celebration in USA :) What is the mixed spice that you use in this recipe?

Unknown said...

jo

the mixed spice is a mixed of cloves, cardamom, nutmeg, cinnamon. To make them, For the 1 tsp, i would start with shy of a tsp of cinnamon and then a pinch of cloves, cardamom and nutmeg.

jo said...

I am wondering if I can bake this without the condensed milk? We don't use condensed milk so the leftover will be a waste.

Unknown said...

jo,

i too do not use condensed milk but i store the remainder in an airtight container or bottle in the fridge for future use.

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