Kueh Lapis (Less Egg Yolk Version)
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Kueh Lapis (Less Egg Yolk Version)

By June 18, 2015July 28th, 20202 Comments
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I don’t really want to have 12 egg whites sitting in the fridge every time I make a kueh lapis. So when my second daughter is finally home and asked for this treat, I thought we’d do something a little different today.

I decided to make it more like a sponge, but with the fullness of the butter.  I only changed is the egg white:egg yolk ratio. The result is a fluffier kueh lapis.

I don’t think this is an inferior version.  It really depends on preference. On some days, a fluffier version can be more refreshing, and perhaps less jelak (Malay word which means to be satiated by a food, particularly a food that is too rich, to the point that one feels repulsed by it).

Kueh Lapis (Less Egg Yolk Version)

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Ingredients
  

  • 12 egg yolks
  • 8 egg whites
  • 170 g sugar
  • 170 g butter
  • 1 tsp Vanilla essence
  • 3 Tbsp Condensed milk
  • 3 Tbsp Cognac
  • 100 g Self raising flour
  • 1 tsp Mixed spice

Instructions
 

  • Preheat the oven to 200C and set the grill in the oven on.

Egg Yolk Mixture

  • Whip egg yolks with 1/3 of sugar until ribbon stage (20-25 minutes).
  • Add the vanilla essence, condensed milk and the cognac to this mixture.

Buttercream Mixture

  • Cream the butter with a third of the sugar until light and fluffy at medium speed, about 4 minutes.
  • Maintaining the speed, add the egg yolk mixture slowly to the cream.

Egg White Mixture

  • Whip the egg white until frothy, then add cream of tartar.
  • After a minute, add the sugar.
  • Beat the egg white mixture to a medium peak at medium speed, on my machine (Kitchenaid liftbowl), it is about 5 minutes.

Combine

  • Add the egg white mixture to the cream mixture a third at a time, and folding in carefully.
  • Sift the flour and the mixed spices, then fold into the mixture at the same time.
  • Set aside on a cool side of the kitchen.
  • Line a 9x9 inch square pan.
  • Use a ladle, scoop one ladle into the pan. Level this with a spoon or a kueh lapis leveler. This is the the first layer of cake and grill for 2-3 minutes.
  • Use a toothpick to poke 8 holes all over the cooked layer of cake.
  • Scoop another ladleful, then set it on the grill.
  • Keep doing this until the batter is used up.

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