*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.
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."*
Spice, 1 tbsp + brandy, 1 1/2 tbsp (opt)
egg yolk, 20
Flour (top), 120g
egg white, 5
VIDEO!! To aid the mixing and baking process!!
**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
- 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.
-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.
salt, 1/4 tsp
vanilla, 1/4 tsp
milk powder, 25g
Pineapple, 3 ( 2 pineapple, 900g)
rock sugar, 150g
cinnamon, 2 inches
cake enhancer, 1 tbsp
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)
coconut milk, 220ml
salt, 1/4 tsp
pandan leaves, 3
egg yolk, 3
Tapioca flour, 250g
sago flour, 250g
+ pandan leaves
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->
- 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!