Kueh Lapis (Hello kitty prune lapis!) - By Tan Shu An

Kueh Lapis Recipe
Ingredient A:
130g Hong Kong Flour
1tsp Baking Pwd
1/2 tbsp Mixed Spice

Ingredient B:
300g butter (salted) - IMPORTANT: ROOM TEMP
1tbsp condensed milk
180g icing sugar (sieve)
1 tsp vanilla essence
1 tbsp brandy (or other hard liquor)

Ingredient C:
4 eggs
6 egg yolks

Method:
1. Ingredient B. Cream Butter (abt 2 mins), add in condensed milk and continue cream (abt 2 mins), add in sieved icing, vanilla essence and brandy and continue to cream (about 4-6 mins). Cream till pale yellow, light and fluffy. Set aside.

2. Whisk ingredient C till light and fluffy.

3. Pour Step 2 to step 1 and mix till incorporated.

4. Fold in ingredient A to the mixture. (rem to sieve)

5. Grease a 7" square tin and dust with some flour.

6. Spoon about 3 tbsp and level it. (Bake for about 180 degree C in preheat oven), till you see golden brown (about 3-4mins) , remove and put 2 tbsp batter, level it and put in oven bake till you see golden brown (about 3mins), repeat till you finish the batter.

7. Once done, flip over and place on a wire gauze to cool it.

Note:
1. Only use top heating element.
2. Place square tin at the top shelve in the oven. Because you need to place near the top element to heat the batter.
3. If you want to add prune, u must first flatten the prune using rolling pin or glass bottle. While you are doing the layer, eg. after 4 layer, you can start to lay the prune, cover with batter and bake. Depends on how much you want, you just lay in alternate 2 to 3 layers.

Fiona Lau

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