7.18.2007

Indonesian kueh lapis +Pineapple tart +Kueh Bangkit

*excited smiles** What I learnt at Chef's Secrets--->
*KUEH LAPIS *
+ PINEAPPLE TARTS **+ KUEH BANGKIT!!*
I am so glad I went all the way to Bukit Merah Central to learn these because they were really good. The Kway Bangkit melts in your mouth, the pineapple tart wasn't too sweet and the kueh lapis was absolutely moist! YUM^___^ The instructor Irene Yip is really nice too. I might take more of her classes.
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RECIPE FOR INDONESIAN KWAY LAPIS:
Wikipedia describes it as,"Kuih lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and baked separately, making the creation of a kueh lapis an extremely laborious and time-consuming process. "
Food for thought: "Layer by layer, step by step, you'll get to your goal."*
Ingredients:
butter, 455g
Spice, 1 tbsp + brandy, 1 1/2 tbsp (opt)
egg yolk, 20
sugar, 150g
Flour (top), 120g
Ingredient 2:
egg white, 5
sugar, 100g
VIDEO!! To aid the mixing and baking process!!

Method:
**Preheat oven to 150C for 10 minutes, DO not grease sides of the tray. Only oil the bottom and add wax paper over it. *
1. Cream butter, add in spice. In another bowl, beat egg yolk with sugar until thick for 10 minutes. When done, you should be able to draw an "8" when whisk is lifted up. Add into butter mixture. Mix well. Add in flour. Mix well but do not over mix.
2. Whisk egg white. When semi-formed, add in sugar.
3. Add in egg white mixture to the other batter. Use hands to mix in circular motion. To ensure that the whole batter is well mixed, pour the batter into another bowl and mix again.
4. Cut out air bubbles using spatula, cross batter 20 times.
5. Before putting into tin, turn up over to 200C. Put tin into the oven to heat it for about 10 seconds. Butter will melt.
6.Weight out the batter- 1st layer: 120g. Subsequent layer 100g.
7. Pour into tin and use spoon to level out. Bake for 4-5 minutes *fragrant smells**
8. Use a "flat iron" to flatten out cooked layers. Press gently.
9. Melt a few tablespoons of butter for layer coats. Brush the oil over the lapis.
10. Add in next batter. Level out well. The batter will look smooth instead shiny.
11.Repeat steps 8,9,10 until all the batter is finished.
12. Towards the end of the baking, lower it to the lower rack to prevent it from burning. Reduce temperature to 180F
***EXTRA TIPS:***
- If lapis has "mountain peaks" poke 2-3 holes before putting it back to the oven.
- Turn the lapis halfway in oven to cook both sides evenly.
- When spreading the batter, do not do it too fast/slow. If too slow, the sides will shrink and look ugly. If too fast, it will not spread well.
-Towards the end of the process, the batter will appear watery. Do no attempt to stir. Discard the liquid.
-Makes 10"x7"x3"
-Keeps for 10 days in fridge
-Takes about 1 1/2 hours to bake
- Start beating egg first for 1 minute before adding sugar to batter to continue beating.
-When spreading batter, it must melt, look smooth, without bubbles before putting into the oven.
-When done, switch off the oven, leave it in the oven for a while before removing. Apply butter on top. With a wire rack, over turn it and lapis will fall out on it's own.
NEXT:
**PINEAPPLE TARTS**
Ingredients 1:
butter, 190g
salt, 1/4 tsp
sugar, 20g
vanilla, 1/4 tsp
--
egg, 1
Ingredients 2:
flour, 275g
milk powder, 25g
Filling:
Pineapple, 3 ( 2 pineapple, 900g)
rock sugar, 150g
clove, 5
cinnamon, 2 inches
cake enhancer, 1 tbsp
pinch salt
Method:
Cream 1, add in 2, set aside for 30 minutes. Roll out pastry to 1/4 inch thick and cut with a round cutter. Using 2 plastic bags, place dough on it and roll out. Dust one side with flour. Cut into shapes.
Place on baking tray, glaze with egg mixture, place pineapple filling. Bake for 15-20 minutes.
To make filling,
Place pineapple into a strainer to remove excess juices. Put in a pot and cook over low heat for 1 hour until almost dry. Add in rock sugar ( give added yellow look.). Cool until dry.
Note: For mass commercial production, add in pineapple jam to this fresh filling. Mix it well when cooled, with hands.
~~~::~~~::~~~::~~~
LASTLY, KUEH BANGKIT
that melts in the mouth!!! ( my fave)
Ingredients 1:
coconut milk, 220ml
salt, 1/4 tsp
pandan leaves, 3
Ingredient 2:
egg yolk, 3
sugar, 180g
Ingredient 3:
Tapioca flour, 250g
sago flour, 250g
+ pandan leaves
Method:
1. Boil 1 for 5 minutes until thicken with pandan leaf. Cool it
2. Beat 2, add in 1 and fold in 3. Roll out pastry and cut it with a mould.
3. Place on baking tray, bake 150C for 20 minutes.
The SECRET to making kueh bangkit lies in the kneading!!
Here's a mini video->


**TIPS**
- Use fresh coconut milk, if unavailable, use coconut cream and add pandan extract.
-MUST fry tapioca and sago flour to make "as light as air" Fry for about 20 minutes. This flour can be kept for months.
- Use hand to whisk batter in one direction. When beating the egg yolk/sugar, it must be beaten until it looks "white". If beaten until fluffy, the bangkit will turn out fluffy.
- when adding in cream, do it slowly, about 3 x.
-Flour must be sifted.
-Knead the dough several times until it looks WHITE!

18 comments:

kelly said...

hi
i tried e receipe n loved it. can u pls advise where do u get e kueh lapis flour in spore?

Cherry Z, RD said...

Hi Kelly, I love this kueh lapis recipe too. :) The flour is the regular flour from grocery stores- used the Top brand.
cheers

Kelly said...

hi
sorry, i'm kinda an idiot in baking. when u meant "regular flour", do u mean plain flour, self raising flour or something else? i used self-raising flour. e kueh lapis turned out fine but e cake texture not like bengawan solo's quality leh. my husband cant peel off each layer like wat we can do wif bengawan solo's kueh lapis. tat's y i wondering if i used e right type of flour cos i followed ur recipe very closely. thks so much 4 helping.

Anonymous said...

Hi, I can see the Bake King spice and Golden churn butter but what are the other 2 items shown?

Anonymous said...

Hi, what is the difference between baking the layers and grilling the layers. Your receipe ask for baking while I've seen some that ask for grilling.

Anonymous said...

Hi Cherry,

I'm a Singaporean living in the DC area. I was just home for CNY but didn't get to eat any pineapple tarts because I'm vegan! I don't have a sweet tooth, but I do miss pineapple tarts! Do you have any suggestions for a vegan pastry? Can I use whole wheat flour and whole wheat pastry flour mix? Also can I use fruit juice instead of rock sugar? I try to stay away from refined sugar, etc.

Thanks!
Patricia

Anonymous said...

Hi Cherry;

Very impressive list of recipe. Thank you.I was looking under dessert but was not able to see "AGAR AGAR LAUT" (This is usually sold during Chinese New Year in Singapore. It can stay outside without refrigerating.It is very crunchy and sweet. I believe it is not made from agar agar strip.Please advise if you can assists.Thanks, Arthur

Anonymous said...

Hi Cherry,

What is the purpose of frying the flour? If it is not light, will it affect the taste of the kueh bangkit?

Anonymous said...

Anybody tried the Yu Tiow recipe?
Cherry forgot the to list the
specific weight of the flour.

Anonymous said...

To Patricia form DC,
Being a former chef in western
cuisine and becoming vegan I frequently have to improvise recipes.
The trick is to experiment. I don't
see why you can't use WW flour. If
it is too heavy use 50/50 ww and white flour or whatever works.
Have you use agave as a sweetener?
It's lower in sugar content and can
be found at Whole Food market.
Arent, St. Helena, Ca

Anonymous said...

To Kelly
Self rising flour is an all purpose flour to which baking flour
and salt have been added. It can be
substituted for all purpose flour in
your yeast breads by omitting the salt and in quick breads by omitting
both baking powder and salt.

Anonymous said...

Hi
The kueh lapis recipe is fantastic.
I really interested to attend the class you mention in Bukit Merah. Can please advise me the contact.

BeeChoo said...

Hi Cherry,
Thanks for sharing your recipes.
Please advise me the cooking class contact in Bukit Merah.I am interested in attending the class when I go back to Singapore.

THANKS.

Loo said...

Hi,Cherry

In Singapore, most of them use Baby Belling oven to bake the Indonesian Kueh Lapis.
In U.S., what kind of oven do you use to bake the Kueh Lapis?
I am unable to find the oven that the upper heat temperature can be controlled individually.All of them have 'Broil' settting only.
Your Advice will be very appreciated.
Thanks.
Thanks.

Loo said...

Hi, Cherry

Please advise what kind of the oven that you used for baking the Kueh Lapis in U.S.

Thanks.

Anonymous said...

Hi Cherry,
Love your Blog (^0<), please advice me about you kueh bangkit recipe, do i need to separate the flour for frying, and after frying, is it nesscarry to weigh it again.
Thank you.


Mrs Woo

evelyn lee said...

Your kb recipe is great. I used Kara coconut cream. Tried with all tapioca flour and it works well too. Thank you for sharing.

Anonymous said...

Oh dear. I thought that you used top flour. Didnt realise that top was e brand till i read e comments. Hopefully my kueh lapis turns out well.

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.