Kek Lapis Mangga

Another variation of Kek Lapis where I added cooked pureed mango.  This cake is known to be one of the most leceh (troublesome) cake because of its multiple layers. I took slightly more than 2 hours to bake all 19 layers.  The taste is rich due to the 30 egg yolks which I added and the texture is extra moist.  If you decide to bake this cake, please read the recipe carefully, especially the preparation method.

Ingredients:
500 g butter
100 g condensed milk (thick)
120 g pureed mango (see preparation below)

30 egg yolks
220 g fine sugar
1 tbsp ovalette (optional)

100 g cake flour
30 g milk powder
1 tsp mango flavour (optional)

extra condensed milk
150 g melted butter

an 8"x8" baking pan

Method:
Sift cake flour and milk powder into a bowl and mix well.  Set aside. Grease the bottom of baking pan with butter and line with baking paper.  Make sure that the baking paper fits the pan exactly! There is no need to grease the sides of baking pan.

In a small bowl, mix a little condensed milk with 2 tbsp of melted butter.  You need to prepare this mixture again whenever needed.  This mixture is used to grease between the layers of batter.

In a mixing bowl, whisk butter and condensed milk until light and pale in colour.

Then, add the pureed mango and mix well.

In another mixing bowl, whisk egg yolks, fine sugar and ovalette together at high speed until thick and creamy.  Important note:  Ensure that bowl and whisk are CLEAN and FREE of butter or oil!!! Or else, your egg yolks mixture would not triple in volume!

Add butter mixture to egg yolks mixture and whisk at low speed until well mixed.  Do NOT overmix! Your batter should not curdle.  If it starts to curdle, add a tablespoon of the flour mixture.

Lastly, fold in flour mixture carefully, a tablespoon at a time, until well mixed.  Take about 80 g of batter and transfer to a small bowl.

Preheat conventional oven (with top & bottom heat) to a temperature of 170° C with the empty baking pan inside the oven.  Do NOT use convectional (fan) oven!  Once required temperature is achieved, remove baking pan from oven.  Immediately change your oven setting to TOP HEAT ONLY (small grill) and adjust the temperature by taking the lowest possible temperature available. My Miele oven has a lowest temperature of 200° C for grilling.  Place your oven grate on the second rack from bottom. 

Add 80 g of batter in baking pan and by using the back of a tablespoon, spread batter evenly to cover the base.

Bake in oven for about 3 to 4 minutes or until golden brown.  Kindly note that your baking time might differ from mine.  So, please stay by the oven and observe!  Once ready, remove from oven. By using the kek lapis presser, press evenly all over.  If there are bubbles on the surface, poke them with a toothpick before pressing it with the presser.

Then, brush evenly with the condensed milk/butter mixture by using a pastry brush.

Once done, add 80 g of batter and spread evenly on the baked layer.  The hot baking pan will melt your batter and spread it evenly.

Repeat procedure until all batter is used up.  Once the last layer is baked, brush evenly with condensed milk/butter mixture.  From my baking experience, I will get either 18 or 19 layers from this recipe.  Invert baking pan over a wire rack and remove pan. Leave kek lapis to cool down completely.

Remove baking paper and place kek lapis on a cake tray.  Before serving, cut into slices.

Happy Baking!



Pureed Mango Ingredients:
2 ripe mangos, to be peeled, deseeded and cut into cubes
150 g fine sugar (reduce sugar if mangos are sweet)
about 200 ml water (add more if mixture is too dry)

Method:
In a mixing bowl, add ingredients together and blend into a smooth puree. I used my favourite kitchen gadget.

Cook over medium heat, stirring constantly until thick.  Leave mixture aside to cool down completely.  Scoop out the portion which you will need for the kek lapis.  The balance of mixture can be stored in the fridge or freezer or eat with bread.

Muruku (Chakli)

An Indian snack, which is one of my favourites.  I have a few muruku recipes in my old recipe book and the following recipe is one of them.  This muruku dough consists of rice flour, urad dhal flour and cumin seeds, etc.  In order to fill up a medium-size bottle, I doubled the recipe.  Luckily, I did that because our younger son loves them to bits.  He even "tapau" them in his tupperware in order that he can snack on them during school recess time.

Ingredients:
200 g rice flour
50 g urud dhal flour (black gram)
1 1/2 tsp salt
1 1/2 tsp cumin seeds (jeera)
1/4 tsp hing (asafoetida)
3 tbsp cooking oil
about 200 ml water
oil for deep-frying

Method:
In a mixing bowl, mix all dry ingredients together.

In a small saucepan, heat cooking oil until smoky.  Add to dry ingredients.  Then, add water a little at a time and knead until a soft dough is achieved.  Take a portion of dough and form it into a cylindrical shape.  Then, insert dough into the muruku maker.

Press out round shapes onto a piece of baking paper as shown.  If you do not have a muruku maker, you can use your "Sawa" biscuit presser and take the star mould. Do not worry when the dough breaks off whilst you are pressing.  Just carry on pressing until the required shape is formed.  Then, just move the "out of shape" dough into place.  Note:  I also pressed the dough directly into the hot oil without forming them into rounds.

In a wok, heat enough oil for deep-frying over medium heat.  By using a flat ladle, remove pressed muruku from baking paper and transfer to wok.  Deep-fry over medium heat for about 7 to 8 minutes. Fry 3 to 4 murukus at a time.  Once done, remove to a tray which is lined with kitchen paper.

Leave murukus to cool down completely before storing them in airtight containers.

Bon Appetit!

Peach-Marzipan Cake

Our younger son requested for a peach or apricot cake for the weekend and I came up with this simple & delicious cake.  The recipe does not require much ingredients or work.  Just mix everything together, arrange the peaches on top and pop into oven. Perfect for a lazy weekend!

Ingredients:
a big can (825 g) of halved peaches or apricots, to be drained
220 g flour
8 g baking powder
3 medium-size eggs
100 g grated marzipan
220 g soft butter
1 pkt vanilla sugar (optional)
150 g icing sugar
zest from half a lemon

4 tbsp apricot jam, for glazing

Method:
In a mixing bowl, whisk all ingredients together except apricot jam until well-mixed.

Pour into a greased 26 cm diameter round baking tin with a loose base.  Then, arrange peaches with the cut edge facing up and press down lightly.  Bake in a preheated fan oven at a temperature of 150° C for about 40 minutes.  Note:  Try to get smaller peaches for this cake.

In the meantime, heat apricot jam in a small saucepan over low heat.

Once cake is done, remove from baking tin.  Glaze top and sides of cake with apricot jam while still hot.

Leave cake to cool down completely before serving.

Happy Baking!

Fried Nian Gao Balls

Another option to use up the balance of your Chinese New Year Cake.  The dough is made up of equal quantity of three types of flour, sugar and milk powder.  As filling, Nian Gao cubes are used. Remember to refrigerate overnight before cutting them into cubes.

Ingredients (yields about 45 balls):
250 g Nian Gao, to be cut into 1.5 cm cubes)
180 g plain flour
180 g glutinous rice flour
180 g cornflour
100 g sugar
5 tbsp milk powder
1 tsp salt
about 450 ml hot water
oil for deep frying

Method:
After refrigerating, cut Nian Gao into 1.5 cm cubes.

In a large mixing bowl, add all dry ingredients and mix together.  Then, add hot water a little at a time and knead to a pliable dough.  I suggest that you use your cake making machine.

Take a small portion of dough (about 25 g) and flatten it on your palm.  Place a Nian Gao cube in the centre and form dough into a ball.  Ensure that the Nian Gao is not exposed.  Repeat procedure until dough is used up.

In a wok, heat enough oil for deep-frying over medium heat.  Add Nian Gao balls and deep-fry over medium heat until golden brown.  Once done, remove to a tray which is lined with baking paper.

Serve warm or cold!

Bon Appetit!

Pan-Fried Nian Gao

Make this delicious snack to use up the balance of your Chinese New Year Cake.  It is quick and easy to prepare.  Before slicing the Nian Gao, it is advisable to refrigerate it overnight.

Ingredients:
250 g Nian Gao, to be thinly sliced
2 large eggs
6 tbsp flour
1 tbsp cornflour
a pinch of salt
1 to 2 tbsp cold water
oil for shallow frying

Method:
In a small mixing bowl, whisk eggs lightly.  Then, add flour, cornflour and salt.  Lastly, add enough cold water to form an almost thick batter.  Whisk batter well until smooth.

In a pan, heat enough oil for shallow frying over medium heat.  Dip Nian Gao slices into egg batter and add to pan.  Shallow-fry until golden brown.  Remove to a plate which is lined with kitchen paper.

Serve warm or cold!

Bon Appetit!