Thank you Agnes for your very clear rendition of how to do a Kueh Lapis. This is my 2nd try after 25 years. I did this at the last minute after baking an angel cake with left over egg yolks. it went on very well as the recipe is simple, and your Lapis cake recipe is delicious.
Golden Churn butter is very expensive but very tasty. The ingredients quite costly no wonder spices layer cake is expensive. I wont complain about the price anymore.
Hello Agnes i very like your Indonesia kueh lapis i like original flavour put esen vanilla. i dont like mix spice can i skip it. You use square pan how many inch. Can i use square pan 17 inchi.if can use. 1scoop put how many gram layer by layer. now i waiting u reply me. Thanks you.
Hello Agnes, thank you for all your recipes, I love you cook books. With this recipes you said we need to use tin butter, but where I live they don’t sell tin butter, only the one wrap in paper or in plastic container, can I use those one? Thank you
I would use ghee/ clarified butter. Used in French patisserie. Just melt your regular butter till the water is evaporated, colour would be golden. Strain it, cool it, It can be stored at room temperature.
But you never mentioned to bake how long the time for one layer? For eg. 1st layer bake for how long, the second layer how long and the last layer how long?
hi, can i ask, the melted butter for brushing, do we also use the tin/can butter (no liquid) or the normal bar/wrap butter(with liquid)? what is the pan size used? and also the sugar used is icing sugar and not caster sugar?
Hi, I try to make this cake for several time with different recipes, , but unfortunately my oven don't have upper and lower function, so I can't make it that good, can you please let me know how to solve that problem. hopefully you can give me advise. Thank you .
Lol.. i am pure Indonesian. For sure i knew these cake. That woman gave wrong recipe 😂 original layer cake we need 40 egg york without egg white also without flour. See that layer cake looks like so hard to bite.
I try but internal never cock after I finish all layer. Maybe I know should I totally cool down before another layer ? Why my internal not cook. Pls advice teacher . Thank
Maybe you made it too thick or didn't bake it long enough? You can check it when you use with your skewer/toothpick to let out the bubble. Make sure it's cooked before adding the next layer.
I realize that actually the tinned butter DOES contain water and the block type does NOT contain water. Check the ingredient list on the product, it says so!
Vanessa Tan Actually, all butters contain some water. Most of the time, the water content is 20%, but it can vary between brands. Butter is an emulsion of fat and water.
What size baking tin is that? Also, here's the full recipe written out in English! :) 15 egg yolks 5 egg whites 450g butter (tin butter without liquid) 270g icing sugar sieved 1-1/2 tbsp sweetened condensed milk 1 tbsp brandy (or omit) 3/4 tsp vanilla essence 125g white flour 2-1/2 tsp “mixed spices” 50g melted butter (for brushing) Whisk egg whites until stiff and place into large bowl Preheat oven to 220°C -> upper and lower heating elements Cream together butter and sugar (medium speed), then add condensed milk Beat together egg yolks, brandy, and vanilla Sieve together flour and mixed spices Slowly add egg yolk mixture to butter mixture Slowly add in flour mixture at low speed Add a bit of this batter to the egg whites and fold in slowly Then mix this into the rest of the batter on lowest speed Then take it off, then use a spatula to scrape down the sides and bottom Prepare a baking tin with parchment paper on the bottom and around the sides of the tin Brush with oil or use non stick spray to keep parchment against tin Prepare one cup of batter at a time and spread into tin Use top and bottom fire for the first layer only - for 5 mins Use toothpick to pop any bubbles Brush with a tiny bit of melted butter Use a flat surface to press down the baked layer Turn off bottom fire otherwise the first layer will burn on the bottom Repeat layering process, use a flat scraping surface to spread the next layers Until the top layer, during which you will use top and bottom fire again Let cool for at least two hours before cutting You can store this cake for up to one month in the fridge
"Kue" in Bahasa Indonesia = "Kek" in Bahasa Malaysia. To be complete this is called KUE LAPIS LEGIT in Bahasa Indonesia. Originally developed by the Dutch who used to rule in Indonesia for 250 years
Remarks: Audio: #Bilingual Languages (Chinese & English) ******** Welcome to SUBCRIBE our FREE watch cooking classes Video, MORE recipes on the way!!! Thank you for watching, if you like it, please gives us a like & comment…..
Thank you Agnes for your very clear rendition of how to do a Kueh Lapis. This is my 2nd try after 25 years. I did this at the last minute after baking an angel cake with left over egg yolks. it went on very well as the recipe is simple, and your Lapis cake recipe is delicious.
Wow thanks so much for the detailed explanation. May you have abundance in your life ma'am 😊
Thank you for this. It’s very clearly explained.
Hm...nyami2..lekkerr.....mantap 👍terima kasih🙏dengan resepnya,semoga selalu sukses top 👍👌💪❤🌷🍀🌻🍃🌺🌿🌸🍂😍
Golden Churn butter is very expensive but very tasty. The ingredients quite costly no wonder spices layer cake is expensive. I wont complain about the price anymore.
Recipe in English:
5 egg whites
450g butter
270g icing sugar
1 1/2tbsp condensed milk
15 egg yolks
1 tbsp brandy
3/4 tsp vanilla essence
135g AP flour
2 1/2 tsp mixed spices
Melted butter for brushing
-> Preheated oven 220°C (5 mins for 1 layer)
1st layer: top & bottom heat
From 2nd layer: only top heat
The last one: top & bottom heat
What is the mix spices
thanks so much ❤
هذا الكيك نسويه في السعوديه من زمان بس ماكنا نعرف انه اندونيسي
لذيذ
I love this cake, but I’m too impatient to do this.
I like so much this cake lapis thank you
layer by layer until you mengantuk...😄😄😄
I love your recipe using kitchen aid. It real helps me. Hubby bought one KA for me but I haven’t got a clue how to use it. Thank you!
I love this Indonesian cake.
Hello Mona hope you’re okay ??
I am so impressed by her english speaking.. so good compare to other chinesee people
You are welcome :)
谢谢分享制作过程，好香的千辰糕，有点难度啊，要用心听阿姨讲解，希望会成功。
Yummy and delicious. I will make it
👍... My mom made the layers very thin very pretty 😍
Hello Agnes
i very like your Indonesia kueh lapis
i like original flavour put esen vanilla.
i dont like mix spice can i skip it.
You use square pan how many inch.
Can i use square pan 17 inchi.if can use. 1scoop put how many gram
layer by layer. now i waiting u reply me. Thanks you.
很喜歡精細的手藝好吃的印尼蛋糕 謝謝！
Superb👍👍
Teachers like Agnes are rare, most are retired.
谢谢您的讲解，非常清楚。
Very good😎👍👍👍
Hello Agnes, thank you for all your recipes, I love you cook books. With this recipes you said we need to use tin butter, but where I live they don’t sell tin butter, only the one wrap in paper or in plastic container, can I use those one? Thank you
I would use ghee/ clarified butter. Used in French patisserie. Just melt your regular butter till the water is evaporated, colour would be golden. Strain it, cool it, It can be stored at room temperature.
But you never mentioned to bake how long the time for one layer? For eg. 1st layer bake for how long, the second layer how long and the last layer how long?
Hi, where can we buy mix spices in SG? Thanks
請問麵粉過篩在那裏買？是電動的嗎？
hi, can i ask, the melted butter for brushing, do we also use the tin/can butter (no liquid) or the normal bar/wrap butter(with liquid)? what is the pan size used? and also the sugar used is icing sugar and not caster sugar?
What is the size of the cake mold? Thank you
Well good things don't come easy... The saying goes...
Hi Agnes my batter is watery and not smooth .. may I know why? What size off egg are u using ?
hi, i tried this but why my cake sides keeps on shrinking?
Miss you so much...my favorite delicious cake that ever showed on You Tube...this is best cake,soooo good I love it!!!
As an American this is my favorite cake.
Mam, How much time exactly for each layer?
请问为什么我的蛋糕烘的时候蛋糕出油， 烘完好多油？？？？我那里不对了？？
This is the best cake I eaten in my whole mother f'ing life!!!
You are welcome :)
wooaw amazing 😁😊
Thanks, you can do it too :)
15th August 2013
2-1/2 tsp “mixed spices”
May I know what is this "Mixed spices"? What is the real combination in it and how to get or prepare it?
Hi, I try to make this cake for several time with different recipes, , but unfortunately my oven don't have upper and lower function, so I can't make it that good, can you please let me know how to solve that problem. hopefully you can give me advise. Thank you .
Recipe?
Lol.. i am pure Indonesian. For sure i knew these cake. That woman gave wrong recipe 😂 original layer cake we need 40 egg york without egg white also without flour. See that layer cake looks like so hard to bite.
Ini baru lapis jkrt
Terry mutolip Mutolipl
请问可以用牛油来代替无水牛油吗？若用牛油做出来会有怎样的差别呢？
Looks great!
Are you sure it’s from Indonesia ??
Heerlijk, enak sekali
You are welcome :)
I try but internal never cock after I finish all layer. Maybe I know should I totally cool down before another layer ? Why my internal not cook. Pls advice teacher . Thank
Maybe you made it too thick or didn't bake it long enough?
You can check it when you use with your skewer/toothpick to let out the bubble. Make sure it's cooked before adding the next layer.
What if I wanted to bake some flavoured layered cake, like coffee layered cake?
Thank you bu cantik , kakalu bisa tolong di tulis resepnya agar lebih jelas 😍😋👍👍
Pintar Bu..
Pake Bahasa inggris dan Mandarin
Xie Xie ni.. 🙏
You are welcome :)
Good yummy
Thanks :D
Thanks, you can do it too :)
I made with 30 eggs yolk.is a olden style.
老师鸡蛋要用湿温的吗
Can I have the recipe thanks
May I know the actual name for the spice that mention??? Thanks you
Name of the spice is Bumbu Spekoek
Anna Brown thanks you 👍🏻👍🏻👍🏻
Kenny Ho You’re most welcome 🙏
Ksih rsepnya dong
I realize that actually the tinned butter DOES contain water and the block type does NOT contain water. Check the ingredient list on the product, it says so!
Vanessa Tan Actually, all butters contain some water. Most of the time, the water content is 20%, but it can vary between brands. Butter is an emulsion of fat and water.
Has anyone tried sucessfully? Pls like...tomorrow Im going to make one...
HALA gagi HAHHAHAHAHAHAHAHA eto ba yung pinapalabas sa channel 2 na walang katapusan kasabayan ng Angel's Wings?????? 🤣🤣🤣🤣🤣
The layer are just too thick
Where can we get the recipe
Towards the end of the video, in Chinese and English.
At the END of the video :D
This recipe use only half the eggs my mother's recipe asked for XD
Yes, my mom's recipe use 30 yolks without the egg whites.
Bosomu gaa eruh aku..
😀😀😀
師父，我想學椰蓉月餅，
不好
Sie sie Thai thai.wo iting SHI huan.hen Chen Tan
That meringue is not just stiff, that’s over whipped
What size baking tin is that?
Also, here's the full recipe written out in English! :)
15 egg yolks
5 egg whites
450g butter (tin butter without liquid)
270g icing sugar sieved
1-1/2 tbsp sweetened condensed milk
1 tbsp brandy (or omit)
3/4 tsp vanilla essence
125g white flour
2-1/2 tsp “mixed spices”
50g melted butter (for brushing)
Whisk egg whites until stiff and place into large bowl
Preheat oven to 220°C -> upper and lower heating elements
Cream together butter and sugar (medium speed), then add condensed milk
Beat together egg yolks, brandy, and vanilla
Sieve together flour and mixed spices
Slowly add egg yolk mixture to butter mixture
Slowly add in flour mixture at low speed
Add a bit of this batter to the egg whites and fold in slowly
Then mix this into the rest of the batter on lowest speed
Then take it off, then use a spatula to scrape down the sides and bottom
Prepare a baking tin with parchment paper on the bottom and around the sides of the tin
Brush with oil or use non stick spray to keep parchment against tin
Prepare one cup of batter at a time and spread into tin
Use top and bottom fire for the first layer only - for 5 mins
Use toothpick to pop any bubbles
Brush with a tiny bit of melted butter
Use a flat surface to press down the baked layer
Turn off bottom fire otherwise the first layer will burn on the bottom
Repeat layering process, use a flat scraping surface to spread the next layers
Until the top layer, during which you will use top and bottom fire again
Let cool for at least two hours before cutting
You can store this cake for up to one month in the fridge
mk0
Thanks ☺️
Thank you for sharing ..How big is the baking tin? 8 by 8 or 9 by 9? Thank you
Tulis komentar publik...
I tried the recipe is too sweet too much sugar. >
哇哇哇 蓝赛珍阿姨哦。angela
this is kek lapis not kueh lapis. kueh lapis is another one\
"Kue" in Bahasa Indonesia = "Kek" in Bahasa Malaysia. To be complete this is called KUE LAPIS LEGIT in Bahasa Indonesia. Originally developed by the Dutch who used to rule in Indonesia for 250 years
artisviraldunia
thankyou for the recipe mom,but can u write down the recipe please
@Ekafathul Fathul The recipe is it the END of the video :D
好難喔又很花時間
黄油多少说话水分太多有意不想说，，，
Subtitle needed
Towards the end of the video, there is the Chinese and English. written recipe
Speak in both languages are using too much time, might as well shot two videos, one speaking in English n the other video speaking in Mandarin
I think it's great.
To save time as she is very busy
LaiA she’s not saying the same thing in both languages
Remarks:
Audio: #Bilingual Languages (Chinese & English)
********
Welcome to SUBCRIBE our FREE watch cooking classes Video, MORE recipes on the way!!!
Thank you for watching, if you like it, please gives us a like & comment…..
J
15th August 2013
Where can I get the recipe?