Kaya Kueh Lapis

Personally I love to eat Kueh lapis, particularly prune lapis which is something I cannot miss during Chinese New Year. So since the day I saw the recipe of Kaya Kueh Lapis from Wendy, I just could not stop thinking about it, lol! I was totally curious how will it taste like. And it was so good to finally get to bake it this week.

But I wanted it to be worth all that trouble, so I waited to buy a decent kaya which I like from a Bakery store back in PJ. Yeah, as much as I want to make the kaya myself. I really don't have that much of a leisure time to stand in front of the stove that long. ;P Luckily a couple weeks back I got the opportunity to visit the bakery store and bought them kayas! ;) One is Gula Melaka flavored and the other is Pandan flavored.

Personally I love the Gula Melaka one, it's sweetness is rich and yet not over powering. Unfortunately, I was again rushing for time when I was baking this kaya lapis. *sigh* And I didn't want to defer it any more, so I went ahead with it. :P You would know what I mean if you look at my lapis carefully. :P

The layers between the Gula Melaka and Pandan batters are not distinct enough to show the nice patterns. :P Main reason was due to my time constrain, I didn't let the layers brown enough before piling the next ladle of batter over. :P Another problem is I ladle too little pandan batter in the beginning and towards the end, it kind of looked unbalance, lol!

I will post the recipe here for my easy reference in future. Thanks Wendy!

Ingredients for Kaya Kueh Lapis (makes a 9X9" square)
For Gula Melaka Layer Batter
225gm butter
160gm soft brown sugar
5 large eggs
200gm of Gula Melaka kaya
2 tbsp milk powder
120gm Top flour/cake

For Panan Layer Batter
225g butter
160g soft brown sugar
5 large eggs
200g Pandan flavour kaya
2 tbsp milk powder
120g cake flour/Top flour
1 tsp green pandan emulco ( I added 2 to make it greener!)

Method for Gula Melaka cake batter

• Beat sugar and butter until light and fluffy.
• Add in eggs one by one. Beating well after each addition.
• Mix in Gula Melaka kaya and milk powder.
• Sift flour over batter and mix well.

Method for Pandan Cake batter

• Same as above but add geen pandan emulco at the end.
  

Baking:

• Preheat Oven at 220°C. Line the base of a 9X9 inch baking pan and grease the sides. Preheat the pan over a pot of hot water or in the preheating oven
• Place one ladle of Gula Melaka batter in the hot pan.
• Spread the batter evenly. Tilt the pan to level the batter.
• Bake for 7 minutes or until the cake layer turns golden.
• Remove cake pan from oven and press cake layer to release air.
• Put in a ladle of Pandan batter and repeat step 4,5 and 6.
• Continue baking cake layers alternating batter Gula Melaka and Pandan batter until all is used up.

I guess I can only hope to do better the next time I bake a lapis cake again. But this cake still taste great, the flavor and aroma of the kaya is wonderful, superb with hot tea. ;) Would definitely attempt to bake this kaya or Prune lapis again when I get my new oven! If you like kaya, pandan flavors...don't miss this one out. Worth every ounce of effort. Have a great weekend my friends!