Kue Lapis Legit Recipe (aka Another Off-topic Post to Make You Hungry)

Today I participated in a fundraising picnic and bake sale, selling coconut pandan waffles with macapuno ice cream as well as kue lapis legit. If you haven’t heard of the latter, it’s a marvellous Indonesian layered cake that takes about a bajillion hours to bake because each thin layer is successively baked on top of the previous one using only the top oven element (seriously, probably budget 3 hours). It’s primarily made of Too Many Eggs, That’s a Lot of Sugar, and Oh My Goodness That Much Butter, Really?!. Suffice it to say, serving sizes are small, and it’s rather expensive to buy. Here in Vancouver it simply isn’t for sale, so I taught myself to make it with the help of some Indonesian friends and neighbours to taste-test for me. Why would I make it on a 30 deg C day? I don’t know. Maybe I’m masochistic. Or dedicated. I’ll go with simply “insane”.

lapis-legit

Aaaaaanyway, here’s my recipe. Enjoy!

Kue Lapis Legit Recipe

Ingredients:

100 g white all-purpose flour

30 egg yolks

250 g powdered sugar (NOT icing sugar – if you don’t have powdered sugar, just throw normal white sugar into a food processor or blender and blitz it until it’s fine)

454 g butter (at room temperature)

Directions:

1) Pre-heat oven on “broil” setting. I used low heat – your oven may vary. If it’s too hot you can just put the pan on a lower shelf. At this point you can put the pan in the oven to heat up.

2) Chop butter into small pieces and put into a bowl (ideally do this with a stand mixer). Add sugar and beat until smooth and fluffy

3) Continue beating the mixture and add the egg yolks, one at a time. Beat until the batter turns pale again and expands

4) While continuing to beat, add the flour a bit at a time and mix until fully incorporated

5) Prepare your baking pan. I used a 7″ x 7″ x 2″ teflon pan with a removable bottom. An aluminum or teflon loaf pan will also do just fine, though you’ll have to adjust the amount of batter you use for each layer. Either way, brush the bottom with melted butter (or margarine if you’re cheap like me), then cover the bottom with parchment paper and make sure it’s lying smooth on the bottom. Do not butter the sides of the pan. Also, don’t do this until you’re ready to start – if you put it in the oven to heat like this, the paper will curl and the butter will burn.For what’s coming, it’ll be useful to keep a cup of melted butter and a small basting brush on top of the oven where it will stay warm.

6) Prepare your batter. I find it’s convenient to have two cups full at a time so you’re not rushing to refill while watching the oven. Measure out 100g of batter for your first layer, and 80g for subsequent layers. If your pan is a different size, you will need to adjust this. The layers should be about 2mm thick, or just enough that when you spread the batter out, you can’t see the contours of the previous (baked) layer.

7) Pour the first layer into the pan. Let it melt a bit for a moment, then rock the pan around to spread the batter as evenly as possible. You may notice that the batter is not homogeneous, so try your best to spread it uniformly.

8) Tap the pan sharply onto a hard surface a few times (straight downward) to remove the bubbles. Then insert into the oven, probably on the middle or lower racks.

9) This is the annoying part. Watch it carefully, as it’s very easy to burn. Depending on your oven, it may take 2-5 min. As soon as it mostly a caramel-brown colour, take it out of the oven. If you do have bubbles, you can poke them gently with a toothpick and flatten them with a greased flat metal… thing. I used a steel soap dish. One of these suckers would be ideal if you can find one. If it’s not well greased (with butter) it can tear the surface of the cake, so be careful.

10) Brush the cake (gently!) with more melted butter, then repeat step 9 until you run out of batter. If you want to get fancy here, you can colour or flavour the layers differently with food colouring or extracts

11) Once the last layer is done, take the cake out, brush it with more butter, and allow it cool

12) Take it out of the pan and flip it over. Peel off the parchment paper: this is the top of the cake, unless the bottom looks prettier. Your call, really. Take a knife and trim all four edges to get rid of the rough ugly sides and reveal the beautiful (hopefully!) layers within.

13) You should store the cake in the refrigerator, but you’ll probably want to warm it up a bit before eating it. My friend advises not to touch it too much with your skin because it can spoil faster if you do. Eat in small portions unless you have a deathwish. A delicious, delicious deathwish.

Makes 1 cake, about 1 kg

Adapted from ( http://resep4.blogspot.ca/2013/05/resep-kue-lapis-legit-enak.html )

Motivation from ( http://sweetsamsations.com/2013/01/03/lapis-legit/ )

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Coconut Pandan Waffles Recipe (Or, “Now for something completely different”)

Long time no post. This is a delicious off-topic departure from the norm for this blog, but whatever.

Here is a recipe I have concocted. If you don’t know what pandan tastes like, I can’t describe it, but go hit up your local southeast-asian grocery store and you should be able to find the flavouring paste or extract. If you can make it fresh, all the better.

These waffles are crispy on the outside, fluffy on the inside, not too sweet, and smell amazing. Please let me know what you think!

Without further ado:

Coconut Pandan Waffles

1 cup flour

2 tsp baking powder

¼ tsp salt

6 tbsp sugar

1 egg, separated

⅛ cup canola oil (or melted butter)

⅞ cup coconut milk (dessert type)

1½ tsp pandan paste

Directions:

1) Whisk together dry ingredients

2) Separate egg; beat whites until stiff

3) Add yolks to coconut milk and oil or butter

4) Add pandan paste to wet mixture

5) Combine, mix until smoothish

6) Fold in egg whites

7) Cook until the steam has almost entirely stopped coming out (the waffle should be slightly browned, but shouldn’t smell burnt)

Makes 3 waffles

Adapted from ( http://www.food.com/recipe/the-best-ever-waffles-31750?scaleto=3 )

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Hiatus

School and Life have taken up all of my time. I will eventually find my way back here to blog, but not for a while still. In the mean time, I have taken up photography as a way to relieve stress when the lab is destroying my mind. If you’re interested, please check out my gallery at https://secure.flickr.com/photos/ffejery .

Until Later,

– Jeffery

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Here is a thing that I made

NyanCat: 555 Timer Edition! Derived from the original while waiting for friends to make dinner. You’re welcome, Internets. You’re welcome. :D

Please Share and Enjoy!

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Oh look, a blog post

I have been quite busy with courses for months now, and haven’t had much time or content to post here. However, I have recently decided to start pretending to be a photographer, and to that end, I purchased a new camera. My old one, a Canon Powershot A430, was actually a graduation present from high school, which dates it just a bit. It wasn’t all that bad, actually, but it certainly wasn’t good, and it didn’t have enough knobs to to twiddle for my liking, or as much zoom as I wished for. I picked up a Canon Powershot SX 130 IS on sale for $215, and I’m quite happy with it. Although I didn’t consider this much when purchasing it, I was pleasantly surprised at the quality of the video mode. I was also rather amused by the suggestion in the quickstart guide that if your computer was too old to play back 720p video, you should transfer it back to the camera and watch it there. From the phrasing, I assume that the intent was to stop people from thinking their camera had malfunctioned if the video playback stuttered and dropped frames all over the place.

If you’d like you can check out my gallery over at Flickr, although as I write this I realize that only one photo yet posted there was actually taken with the new camera.

That’s all for now. Hopefully I can come up with some more “normal” posts later.

- Ffej

Oh yeah, and P.S. regarding the footnote two posts back, I did finish off the code for the KFilePlaces* Activity support, but unfortunately due to being swamped with school, it didn’t make the freeze, and is in fact still sitting on ReviewBoard. :( But it works!

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Filters Woo

8th Order Butterworth Filter Response

Woo

 

Our Oscilloscopes can’t measure the response over about 9000Hz, hence the garbage data. -160dB/Decade rolloff – Woo! 23 hours without sleep – not so much Woo.

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Death to the LightBox!

Just a quick note here, as I’m swamped in classes.  Pro-tip: If you can’t stand the new Facebook lightbox – especially on your phone – then just hit Ctrl+R, and it will load the old image page as usual. This works great on the N900, making browsing galleries sane again.

Update: On a tip from a friend, I tried out this Greasemonkey script, which not only allows you to kill the Lightbox permanently, but also adds a heck of a lot of good functionality and anti-annoyance features to Facebook. This can also be used on the N900 through the Greasemonkey port to microB (or whatever they call the stock Maemo browser these days). I think the package is in Extras-devel.

On an aside, I hear rumblings of KActivityConsumer & Friends moving to kdelibs/experimental, which would mean I could finally get my patch for KFilePlaces finished off and shipped. This would let you show Places that are relevant to your current activity, while conserving space when not needed. Yay!

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