Foodie

Sunday, June 06, 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.

22 comments:

MeRy said...

Nice cake....

Nina of Brittany said...

Hi Auntie Lily,

The Kuih Lapis Batavia looks beautiful! It must taste great as well:)
With so many egg whites left, what do you do with them?

Second Life said...

Looks delicious,production method is also very detailed,thanks.

Tricia said...

Looks absolutely delicious! Great Job!

Everybody Eats Well in Flanders said...

Hi Aunty Lily

Sorry for my ignorance, but what is the difference between kuih lapis and kuih lapis batavia?

regards
MissB

lilyng said...

everybody eats well in flanders

lapis in indonesian or malay means layer, so any cake or kuih which is layered is called kuih or kek/cake lapis. Batavia is used to described that this cake is baked and is spiced - a legacy left behind by the Dutch. Kuih lapis can be 'nine layers/kau chang/rainbow kuih which is the famous nyonya kuih in malaysia and singapore and it is steamed - ingredients are totally different.

Everybody Eats Well in Flanders said...

Hi Aunty Lily,

Thanks for sharing this. I know nine-layer cake and indonesian kuih lapis but have never heard of batavia. Now I learnt something new :)

regards
MissB

Sonia (Nasi Lemak Lover) said...

this is one cake that I have bookmarked but still dont know when I will bake, still need to find suitable time to bake this cake. Anyway, your cake looks soft and good.

Little Corner of Mine said...

Looks really good, wish I was there to eat it.

Mable said...

Lily,
12 egg yolks??? WOW. Seriously, what do you do with the rest of the whites?

My mom probably has the same diagnosis as you do, in hokkien we say - beh che tiam (can't sit still). :) She is an old Catholic school girl too.

Hope you're well.
XX Mable

lilyng said...

mable

my regards to your mom and hope you are well too.

ah egg whites - i could make crisps, tuiles and if only they are less sweet - macaroons.

WizzyTheStick said...

Amazing cake and very beautiful

HOOTIN' ANNI said...

Hi Lilyng...

I'm here from Bloggers Over 50 blog roll, and you requested being added to the list of members.

I must ask you to add a link, either a graphic that is linked or a TEXT link back to the home page. You see, I've had complaints from other members who use the list to peruse blogs of our membership and when they come to a site that has no link back to the list, they get upset.

So, when you add the link to your sidebar somewhere, let me know and I'll be more than happy to add your blog!!!

Thanks for the interest.

http://bloggerover50.blogspot.com/

Mary said...

What a lovely cake. It really sounds delicious, Lily. I hope you are having a great day. Blessings...Mary

lilyng said...

hootin' anni

i would gladly put the link if only i know how. i will get help and as soon i get it linked, i will inform you

thanks in advance

Sam said...

This is a true work of art. Really beautiful .... and very ambitious. Congratulations. I wish I had your talent. Keri a.k.a. Sam

Hootin' Anni [at Bloggers Over 50] said...

Hi again!!!

Your blog has been added to the list for Bloggers Over 50!! [the list is alphabetized] ----Welcome. Hope you can find some others who have your interests and you become fast friends.

You're always welcome to visit with me any time. I enjoy the company.

....and I enjoy food, so I will become a follower of your blog myself!!!

Again, welcome. Your blog is a great addition to our membership.

lilyng said...

hootin'anni

thanks for adding me to the list for bloggers over 50!! I hope to find some friends who have the same interests and if you enjoy asian and you are in denver, give me a visit and i promise you a good asian meal.

thanks again

Kare said...

Wow, that is absolutely gorgeous!

Meb said...

Kue Lapis Rasa Pandan,,,i should buy one

Ophelia said...

Hi there! Could you tell me what pandan paste is? I have pandan flavouring. Is that the same thing? Thanks so much.

lilyng said...

ophelia

pandan paste is different from pandan essence. here is a picture of the brand i use http://iatebrisbane.com/2009/07/pandan-pannacotta/

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