Kueh Lapis Legit - worth every buttery layer!

save some $$ and make this yourself at home! it's worth it.

we’re pretty sure most of you have tried this traditional kueh at least once! Kueh Lapis Legit (pronounced LUR-GITT, and not legit like in ‘legitimate’) or more popularly know in SG as Kek (cake) Lapis (to distinguish it from the steamed layer cake) is commonly served to guests during Hari Raya, alongside a variety of classic cookies.

due to its high butter content, the amount of eggs used to make it and the time it takes to bake each batch, kueh lapis can fetch up to a very high price in shops and bakeries. the solution? set some time aside to make it yourself!

the quality of the ingredients really comes through in this Kueh Lapis recipe. hence, we recommend using a good quality butter for the best flavour. additionally, the leftover egg whites as a by-product of making this can be stored to make snackable meringues.

to all celebrating in this festive season, we humbly wish all of you SELAMAT HARI RAYA AIDILFITRI!

@nomies.coEdwin Tong when he realized each bite is one egg yolk 😶‍🌫️ There's so much diversity in the food we taste, all thanks to Singapore's rich cultural diversity and traditions. Wishing all Muslims Selamat Hari Raya! @Edwin Tong @MCCY link in bio for the recipe! ✨

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Kueh Lapis Legit

20 egg yolks (grade ‘AA’ eggs)
egg whites from 5 eggs
100g caster sugar
200g condensed milk
450g butter
1 tsp vanilla extract
1.5 tbsp rempah kueh / spekkoek
145g all purpose flour
1 tbsp butter, for greasing

directions

1. preheat oven to 180 degrees C on the grill/broil function where the heat only comes from the top/

2. in bowl and using a stand/hand mixer, whisk butter, condensed milk & vanilla until fluffy and pale. set aside.

3. in a separate bowl with a mixer, whisk the combine egg yolks + egg white & sugar until thick & fluffy.

4. whisk the butter mixture into the egg mixture and fold it in until well combined.

5. sieve the flour and rempah kueh. fold it into the mixture in 3 batches, making sure there are no streaks flour left and everything is fully combined but not overmixed.

6. line & grease the base of a 8inch x 8inch baking tray. pour about 80g of batter into the pan. grill for about 3-5 minutes until the top turns a nice even golden brown. remove baking pan from oven. press the top of cake very gently with a lapis presser to remove large air pockets and to straighten each layer.

7. repeat the steps until all the batter is used up.

8. after baking the last layer, bake the whole cake using top & bottom heat for about 10 minutes.

9. remove cake from pan and allow to cool on a cooling wire rack before cutting & serving. TIP: the kueh lapis tastes even better after ageing it for 3 days - 1 week. simply wrap tightly in cling wrap and store in the chiller.

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if you are looking for more dessert recipes, check out these below!