I *love* Kek Lapis!

I don’t care that it is ultra high in calories, the fact that it contains 20 egg yolks and uses a whopping 500g of butter just for an eight inch cake. I *love* Kek Lapis. Period.

Truth be told, i’m one of those who will not say no whenever i am offered to sample this delectable cake at mostly shopping malls at this time of the year. Heck, even if i’m not offered, i’d go up and take one sample just satisfy the palate! Yes, i’m that shameless! *hide*

BUT!

It’s only for this cake. Cookies and others… my interest just isn’t quite there. Hee!

For those who have no idea what i’m talking about (probably just a few of you), Chinese New Year is just next week! One of the must have for the family, apart from pineapple tarts and bak kwa, is Kek Lapis. Instead of buying it off the shelves this year, i took up the challenge from Darcy (again) and baked us not 1 but 2 cakes (didn’t have the right cake pan so i baked another cake using the extra batter simultaneously!)!

I’m mad, am i not? ^_^

It was hard work alright.

I almost didn’t leave the kitchen for 3 hours!

Having said that, i quite enjoy the whole process though. The thrill of squatting down, — yeah, so not glam i know! :P — seeing each layer successfully baked in the oven, the joy of poking the cooked cake with toothpick which emits the most droolicious smell ever and dubiously spreading layer after layer… are really quite delightful!

For a while, i thought the cake would be a flop especially after the first 2 layers. Firstly, i was not using the required cake pan. Secondly, i don’t own a metal fondant smoother, so the first few layers which i pressed down with a spoon, the baked layer got torn a little (i was too rough). And thirdly, i have no idea how much batter i should add and how high the cake will rise up to.

But i’m glad everything turns out quite O.K though there is much room for improvement when i’m baking this cake again next week. ;)

Kek Lapis with Cranberry

Ingredients
(revised version)
20 egg yolks
4 egg whites
500g salted butter
3 tbsp condensed milk
250g sugar (orig : 350g!)
200g plain flour
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla essence
4 tbsp rum or brandy
60g dried cranberries (optional)

Method
1. Butter the base of an 8″ X 8″ X 2.5″ pan and line with baking parchment.
2. Pre-heat your oven at 200C, selecting the grill function.
3. Sift the plain flour and  spices together. Mix in the dried cranberries.
4. Beat the egg yolks and sugar together until pale yellow, thick and creamy
5. Cream the butter and condensed milk together until soft and fluffy. Add the creamed butter to the egg yolk mixture and mix until combined.


6. Beat the egg whites until medium firm peaks.
7. Fold in the egg whites, followed by the flour mixture into the rest of the batter.
8. Stir in the vanilla essence and rum until well-combined.
9. Spread a thin layer of batter onto the parchment paper.
10. Grill for 7 – 8 mins on the lowest rack in your oven or until lightly golden brown.
11. Remove cake pan from oven and press the baked layer down lightly with a metal fondant smoother. Prick all over the layer of cake with a toothpick.
12. Repeat steps 9 to 11 for each layer.
13. For the last layer, turn the oven down to 150 degrees C and bake on middle rung for 15 minutes or until golden brown.
14. Remove from oven and run a paring knife along the edges of the cake pan.
15. Turn the cake out of the pan and remove the baking parchment.
16. Flip cake back upright and let cool.

Recipe adapted from here.

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Submitting this to Muhibbah Monday to Suresh at 3hungrytummies :)

Joining in the fun! ;)

When it comes to certain food, i’m rather anal — unlike the recent risotto where i don’t really mind which type of rice i actually use (methinks it’s because perhaps i never had proper risotto before!). Take ondeh ondeh for example. This, i’m have my own preference, down to the finest detail.

My first attempt was a memorable one. I love how my ondeh ondeh turned out then. But you know me, i’m pretty adventurous when it comes to food. So instead of sticking to that particular recipe which i’ve used then, i made these using a totally different recipe, that used mainly mashed sweet potato.

Ondeh Ondeh

(adapted from here)

500 g Sweet Potato, mashed
150 g Glutinous Rice Flour
20 g All-Purpose Flour
(but i added quite a lot more because the dough was too sticky!)
150 g Gula Melaka (Palm Sugar), finely chopped
150 g Grated Coconut
A Pinch Of Sea Salt

Method
1. Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.

When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)

2. In a large bowl, combine the sweet potato with glutinous rice flour and all-purpose flour. Knead well to form a soft dough.

i cheated with 554g of sweet potato instead

3. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

4. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water.

5. Coat the ondeh ondeh with grated coconut and serve immediately.

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Some like their ondeh ondeh very chewy. Some.. like theirs soft. Some.. don’t mind the texture at all as long as the gula Melaka inside is suffice to shiok them to bits, and i, am the fussiest of them all. Heh.

I like mine chewy but not overly chewy. I also like them soft but not too soft. As for the gula Melaka, i’d say, the more the better! Oh, and the grated coconut must be fresh and it needs to be steamed with salt. Dried or dessicated coconut just won’t do. You say lahh, fussy or not?!?! :P

As much as i tried to like this version, i don’t. Perhaps you will.. but not me. It’s rather too soft for my liking. Not as chewy as i like it to be. But! That didn’t stop me from eating more than 10 balls at one go.  Guess i really like ondeh ondeh yeah? :)

So if you like your ondeh ondeh a little soft, and filled with sweet potato goodness, you so oughtta give this a try!

AH yes! I omitted the pandan (screwpine) juice because the sweet potatoes i used happened to be in this gorgeous orange hue which is downright lovely! It’d be a waste if i were to turn it into green, don’t you think? ;)

Edited to add : i also like my ondeh ondeh to have crunchy gula Melaka bits that didn’t manage to melt inside the ondeh ondeh. in order to get that, i’ll chop my gula Melaka a little coarser. thanks Shaz for reminding me! i totally forgot about it while doing this entry at midnight yesterday! ^_^

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Submitting this to Sharon who will be hosting Muhibbah Monday this month.

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