Sancha (Haw Flakes) Lapis
A long long time ago, one of our readers asked me for a Lapis recipe. To be very honest, I kind of forgotten about it until Christmas. Then I got too busy to write at all. Now that I am back to the blog, I thought that'd better be the first thing that i do.
I make a fair bit of lapis or layer cakes over the course of my so called baking experience as this is a very popular cake in Sarawak during festive seasons especially Hari Raya and Chinese New Year. Almost every household has at least one of them. In my previous blog I talked about different types of layers cakes but those that I made seriously for our own households for festive seasons like Chinese New Year are those flavoured layered ones.
The recipe here is a plain lapis. I cannot say this is a basic lapis recipe because there is no basic lapis. With different flavoured ingredients added, the number of eggs, butter & flour content do tend to change as well depending on the ingredients added (a little chemistry involved i suppose).
This plain lapis however can be modified if you want to use flavourings such as banana essence, yam essence, choc essence, pandan essence and so on. This recipe could also be used to make pattern lapis and lapis rolls. I rarely use flavourings because I am very strict with myself with it comes to natural taste of my cakes. So if I say i made prune lapis, it will have whole bag of prunes in it and choc lapis will have real choc in it and so on.
I make a fair bit of lapis or layer cakes over the course of my so called baking experience as this is a very popular cake in Sarawak during festive seasons especially Hari Raya and Chinese New Year. Almost every household has at least one of them. In my previous blog I talked about different types of layers cakes but those that I made seriously for our own households for festive seasons like Chinese New Year are those flavoured layered ones.
The recipe here is a plain lapis. I cannot say this is a basic lapis recipe because there is no basic lapis. With different flavoured ingredients added, the number of eggs, butter & flour content do tend to change as well depending on the ingredients added (a little chemistry involved i suppose).
This plain lapis however can be modified if you want to use flavourings such as banana essence, yam essence, choc essence, pandan essence and so on. This recipe could also be used to make pattern lapis and lapis rolls. I rarely use flavourings because I am very strict with myself with it comes to natural taste of my cakes. So if I say i made prune lapis, it will have whole bag of prunes in it and choc lapis will have real choc in it and so on.
Prune Lapis
Latest Addition to the Nee's Lapis Family: Choc Mint Lapis with Choc Chips
Plain Lapis Recipe:
25 no of egg yolks
5 no of egg white
250 gm of icing sugar
1 tbsp of ovalette or cake emulsifier
1) Beat above at high speed til mixture become white and lines are appearing as whisk moves through the batter. Turn to low.
425 gm of butter
2 tbsp of condensed milk
1 tbsp of vanilla essense
2) Beat well. Add to (1). Continue on low.
150 gm of plain flour, sifted
3)Add flour to the mixture. Mix well. Stop beating. Gently stir the mixture to make sure it is well mixed.
4) Add essence and colourings.
5) Preheat oven at 225 to 250 deg on grill mode, ie upper fire only. Grease and line the base of an 8 inch sq tray. Take 3-4 tbsp of battter and spread evenly. Bake for 2-3 min til batter is cooked. Press gently with a flat surface item or presser to make sure that each surface is even and to avoid air bubbles in the layer. Repeat with another 3-4 tbsp of batter til batter finish. Cool completely before storing in fridge. Wrapped cake with glade wrap and aluminium foil or store in air tight container. It will last for at least 2 months.
5 no of egg white
250 gm of icing sugar
1 tbsp of ovalette or cake emulsifier
1) Beat above at high speed til mixture become white and lines are appearing as whisk moves through the batter. Turn to low.
425 gm of butter
2 tbsp of condensed milk
1 tbsp of vanilla essense
2) Beat well. Add to (1). Continue on low.
150 gm of plain flour, sifted
3)Add flour to the mixture. Mix well. Stop beating. Gently stir the mixture to make sure it is well mixed.
4) Add essence and colourings.
5) Preheat oven at 225 to 250 deg on grill mode, ie upper fire only. Grease and line the base of an 8 inch sq tray. Take 3-4 tbsp of battter and spread evenly. Bake for 2-3 min til batter is cooked. Press gently with a flat surface item or presser to make sure that each surface is even and to avoid air bubbles in the layer. Repeat with another 3-4 tbsp of batter til batter finish. Cool completely before storing in fridge. Wrapped cake with glade wrap and aluminium foil or store in air tight container. It will last for at least 2 months.
Mocha Lapis with Dark And White Choc
Chunky Yam Lapis with Coconut
Cheese Lapis Also available are the Traditional Lapis with Spices and Peppermint Drop Lapis but I did not include them this Chinese New Year.
8 comments:
i am sitting here, looking at your lapis cakes n licking the screen now n then. but my stomach's still growling. your lapis cakes r the best bc u use the best ingredients, plus of cos your skills...i don't think i will bake any lapis cake bc i'll wait to eat yours. btw, your pics are really improved!
Thanks for the compliment. esp on the pic cause when greg is in sibu, he got told straight in his face by A linda that he could do better than that...i was sooooo happy when she said that cause man being man there rarely listen to their wifes.
come kuching. we can bake lapis together hehehe....would do some cheese and choc cake for you to try too...
Yeah, I was told to make my photos bigger like Auntie Terri's. Wahhh, now my idol photographer is Terri. Don't pray pray.
lovely n pretty cake lapis !
Don't you need to bake instead of grill the 1st and the last layer of the kek lapis? And at what temperature?
Thanks.
nope i dont do that. baking the last layer will cause a hard crusty bottom. and you cant bake the top layer too because if you turn on the bake mode, the heat will not reach the top layer without going through the rest of 15 to 20 layers.
for this recipe i suggest high temp like 225 to 250 grill mode.
Hi Nee, thanks for your reply - appreciate it very much. Tried the kek lapis recipe and it turned out good though a bit dried. I've baked the last year at temperature 200c for 10 min to 'brown' the top so as to have an even colour. You have any other tips to share?
hi. this recipe needs fast baking which is hot fast grilling that is why i recommend high temp.
if you bake it for too long it will be dry. the last layer really dont need 10 min at 200 deg cel. lowering the temp and hence slower baking creates dry cake. i would finish baking this one in the max 1hour 10 min.
Never eat your lapis on the same day. eating next day helps the moisture to be released.
Cool it down completely before storing it in cling wrap and aluminium foil will help to contain the moisture. Freeze it if you want. will keep a lot longer.
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