a fruitful week

the one week holiday has ended. it was a fruitful week tho.
that means the last quarter of school term has kick in.
it was a busy week with birthday celebration, checking out the best deal for our year end family trip. Has finalised with the tour agency.We will heading to Taiwan for 8 days! So anybody has any recommendation for bakery shopping in Taiwan, please share with me. (Jane, i'll work hard to persuade hubby next year location will be Aust! I'm so looking forward to meet you and Helena)
in between the packed days, i managed to bake my favourite kueh lapis legit in plain without the spice to make it for this month Malaysian Food Fest - Sarawak hosted by Sharon. Wendy has also shared with me various versions of Sarawak Lapis, i'm truly intrigued with all the different flavours and layers of patterns one can create. I certainly have a better understanding for Sarawak Lapis and will want attempt it one of these days. Thanks Wendy!
the upcoming week will be making my mooncakes to curb my craves after i went to Taka Mooncake Fest over the weekend. ingredients bought! Can't wait!

Kueh Lapis Legit                                                        

Ingredients A:                                                

450g tinned butter (Golden Churn)

11/2 tbsp condensed milk

270g icing sugar - sieved (reduced to 200g)

Ingredients B:

15 egg yolks mixed with 3/4 tsp vanilla 

 1 tbsp brandy (omitted)

Ingredients C:

135g Plain flour - sieved

mixed with 1 1/4 tsp mixed spices (omitted)

Ingredients D:

5 egg whites

Ingredients E:

50g melted butter (for brushing onto cake layers)

Method:

1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy.  Add Condensed milk and beat to combine. Set aside.

2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved flour.

3. Whisk whites till stiff.  Gently fold whites into step 2.

4. Spread 1 thin layer of cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick, press and brush with a little melted butter. Spread another thin layer of cake mixture on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.

5. Remove and leave to cool. This cake tastes better after keeping for one day.

Note:

i have omitted the brandy and mixed spice and made it plain so that my children can enjoy my labour of love. 

While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass. This is to ensure all the layers are flat and nice. The purpose of brushing a little melted butter over baked layer is to keep the cake moist.

If you want the layers to be even and neat, weigh the same amount of batter before spreading.

Recipe reference and adapted from: Agnes Chang Baking Made Easy

                                                          Indonesian Kueh Lapis

I am submitting this dish to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of feats of feasts

Thanks Sharon for hosting this month Food Fest and thanks Wendy for sharing with me infor & links for Sarawak Lapis.