Kek Lapis Sarawak – DIY Make It Yourself

Step by Step How to Make Kek Lapis Sarawak

Outer Layer – Kek Lapis Skin

Ingredients
120g Hong Kong flour (from supermarkets and baking shops)
15g corn flour
1 Tsp baking powder
7 egg yolks
4 egg whites
160g caster sugar
1 Tbs ovalette (a stabiliser or sponge gel available at baking shops such as Phoon Huat)
210g melted butter
1 Tsp vanilla essence

Method:
1. Preheat oven to 200 deg C.
2. Sift Hong Kong flour, corn flour and baking powder into a mixing bowl.
3. Add in eggs, sugar and ovalette. Using an electric mixture, beat till fluffy and well-combined.
4. Add melted butter and vanilla essence. Mix well.
5. Spoon 120g of the batter into 23cm square cake pan lined with baking paper. Bake for about 7 minutes. Remove the layer from the pan. Spoon in another 120g of batter to make another layer. Repeat four more times to get six individual skins.
6. Leave to cool.

Coloured Kek Lapis
Ingredients
80g plain flour
1 Tsp baking powder
40g Horlicks
10 egg yolks
4 egg whites
120g caster sugar
1 Tbs ovalette
280g butter, softened
2 Tsp vanilla essence
40g condensed milk
Red colour paste (available at Phoon Huat)
Yellow colour paste

Method:
1. Preheat oven to 200 deg C.
2. Sift flour, baking powder and Horlicks into a mixing bowl.
3. Add in eggs, sugar and ovalette. Using an electric mixture, beat till fluffy and well-combined.
4. In a separate bowl, beat butter, vanilla essence and condensed milk till pale and creamy.
5. Fold the creamy butter mixture into the eggs and flour mixture.
6. Divide the batter into two portions. To one portion, add a few drops of red colour paste to desire intensity. To the other portion, add yellow colouring. Mix each individual batch well.
7. In a 23cm square cake pan, spoon about 4 to 5 Tbs of a single batter. Bake for about 5 to 7 minutes. Repeat this step, alternating colours. Make eight layers.
8. Make a second batch of batter with green colouring. Repeat steps 2 to 6 in another 23cm square cake pan. Bake accordingly.
9. These two cakes can be made the night before. When cool, wrap in clingwrap and refrigerate till ready to assemble the patterned lapis.

Assembling a Triangular Kek Lapis Sarawak
What You will Need:
Clingwrap
Clean cutting board
Two 2.5cm right-angled metal rulers
Knife
Brush for cake glue

Ingredients for Cake Glue
200g strawberry jam (or any flavour of jam)
100g condensed milk

Method:
1. On a flat surface or on a clean cutting board, a new board or one that is used for cuttting items such as bread, lay out a large sheet of clingwrap.
2. Flip the red and yellow lapis cake onto this clingwrap sheet.
3. Using the 2.5cm wide right-angled metal ruler as a guide, cut a strip of lapis.
4. Place the cake strip between two right-angled rulers to form a square column. Slice diagonally through the middle to form two triangular columns. Set aside. Repeat steps 2 to 4 for green lapis cake.
5. On a flat surface, place the two triangular strips of green lapis side by side. The longest side of the triangle should be the base. Mix the ingredients for the cake glue together and brush some on the sides that face each other.
6. Then, insert the red and yellow lapis in the gap between the two columns of green lapis. Rotate the strips so that the red and yellow lapis strips now resemble a diamond – glue the diamond together.
7. Gently pack the large triangle together, and roll it firmly in clingwrap. Leavee to set in the fridge for at lease 10 minutes.
8. Prepare a clean sheet of clingwrap and flip one kek lapis skin onto it. Make sure that you have placed it right-side-down, such that when you roll it, the golden-baked side of the skin will be on the outside.
9. Brush the skin with cake glue. Gently take the large triangle firmly in the kek lapis skin and cling wrap. Trim off excess skin. Refrigerate to let it set. Slice to serve.
10. Roll the large triangle firmly in the kek lapis skin and cling wrap. Trim off excess skin. Refrigerate to let it set. Slice to serve.
11. Repeat steps 1 to 10 to make five more kek lapis rolls.

Tips:
The cake can keep for about three weeks to a month in the refrigerator if wrapped tightly with clingwrap and kept in an air-tighter container or aluminium foil.

 

Source: taken from Straits Times September 23, 2012

 


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