Rose’s Kitchen

Kueh Lapis Legit

Kueh Lapis Legit a 


25 egg yolks

5 egg whites

500 gm butter

200 gm sugar

1 tin condensed milk

170 gm plain flour

2 tbsp golden syrup

1 tsp vanilla essence

1 tsp mixed spices


1.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside.

2.  Beat egg yolks with sugar until thick and creamy.

3.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sieved flour.

4.  Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture.

5.  Grease and line an 8″ square tin and preheat tin.

6.  For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins.

7.  For subsequent layers, grill each layer for about 3 mins.

8.  When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins.  It will take longer if the sides are still wet.

9.  Turn cake out onto a metal grid and let cool completely before cutting.

January 11, 2007 - Posted by | Cakes


  1. […] to pour in the batter and grill it layer by layer. I use about a tea cup full of batter per layer. Layer Cake #3 25 egg yolks 5 egg whites 500 gm butter 200 gm sugar 1 tin condensed milk 170 gm plain flour 2 tbsp […]

    Pingback by » Layer Cake recipes | January 23, 2007 | Reply

  2. It is so kind of you to share this recipe to everyone. I once asked my friend to share her “secret recipe” with me, but got rejected. How selfish she is. Thanks god, I found this from your website. Once again, thanks very much.

    Comment by Iris | February 15, 2007 | Reply

  3. Hi Iris,
    You are indeed very blessed to have found this website. Isn’t it wonderful to be able to bake a nice cake for your loved ones? I created the website in appreciation of the many who have shown me so much love and care and have also enjoyed my cooking. God bless!

    Comment by rose | February 15, 2007 | Reply

  4. Dear Rose,
    Do you also have the recipe for “Apam Balik” kueh?

    I wonder if you also have the recipe for “Kueh Moh” ?

    Thanks a lot again for your generosity!


    Comment by josephine wong | April 20, 2007 | Reply

  5. Hi Josephine,
    I’ve posted my apom balik recipe which is one of our family favourites. The kueh moh which you mentioned, is it something like another version of ghee biscuit?
    God Bless!

    Comment by roseskitchen | April 22, 2007 | Reply

  6. Hi Rose,

    What is Golden Syrup? What is Mixed Spices?
    Where can I buy them?

    Comment by Christine | August 7, 2007 | Reply

  7. Hi Rose,
    thank you for sharing with us your recipes. A long time ago, an old friend of ours made a steamed layer chinese cake; I was told that it was made of just water, brown sugar, and rice flour and/or tapioca and/or … flour (can’t remember the type of flour); first layer was steamed first for 10 minutes, and each subsequent layer was added and steamed for 10 minutes. The texture was a bit sticky, but soft to cut and eat.

    I have tried making it, unfortunately it seems that I can never get the flour right…it does not seem to use rice flour, because when I tried using it, the result was not translucent, but white, and didn’t taste like the original one. I have tried using tapioca flour only, it tastes a bit like the original one, was translucent just like the original one, but the texture was very sticky and hard to chew. Have you any idea what I am talking about?
    Really appreciate…

    Comment by Jaz | September 7, 2007 | Reply

  8. Hi Jaz,
    Please refer to my Kueh Lapis Kukus recipe and see if it is the one you mentioned. You can replace the sugar with brown sugar. It is quite tasty.

    Comment by roseskitchen | September 7, 2007 | Reply

  9. thank you for your prompt response Rose…I was not expecting it so soon…

    thank you again, and wish you the best in life.

    Comment by Jaz | September 7, 2007 | Reply

  10. Dear Rose,
    Thanks for the fantastic recipes, I am very excited….I am wondering whether do you have the recipe for Pulut Bakar @ Pulut Panggang, it is one of my favorite and am unable to make a successful one yet………thank-you.

    Comment by Fowzia Akhter | October 5, 2007 | Reply

  11. Hi Rose,
    Thank you for putting such a wonderful blog site. I love to cook and am excited to try this Kueh Lapis recipe. One really dumb question, though: when you mentioned “for subsequent layers, grill each layer for about 3 mins”, does that mean sticking the cake back in the oven to bake for 3 minutes per layer, or would it be putting the cake back but changing the heat source from bottom to top for 3 minutes per layer, or simply putting on stovetop for 3 minutes per layer?

    Comment by Rowena | October 26, 2007 | Reply

  12. Hi Rowena,
    After baking the first layer, turn the setting to grill or top heat. Add the batter for the second layer and grill till light brown. Remove from oven and quickly spread the batter for the next layer and put to grill again. Repeat steps till you get many layers.

    Comment by roseskitchen | October 26, 2007 | Reply

  13. Thank you so much, Rose! I definitely will try and make this when I have time, perhaps the holidays.
    With appreciation,

    Comment by Rowena | October 27, 2007 | Reply

  14. Rose
    I have always love keuh lapis but the thought of making it is quite scary. When i visited Singapore in Sept, i had some Bangawan Solo & it was so yummy. Now back in remote Western Australia, i think i will have to give it a go. Thank you for the recipe & i will let you know how i go

    Comment by Yin | October 27, 2007 | Reply

  15. Dear Yin,
    If you love Kueh Lapis, you won’t regret trying this recipe. Give it a go and see if you prefer BS’s.
    All the best!

    Comment by rose | November 2, 2007 | Reply

  16. Hi Rose, thanks for posting the recipe. Whenever I try kueh lapis Legit the bottom and sides always burnt. Do I need to grill the layers further if the top is not brownish. I will normally use a flat utensils to depress the layers to get the air bubble out before adding the next layer. Your recipe did not have this step. Is it necessary. I am really eager to try it out as year end is approaching – with the x’mas, new year and chinese new year. yeahhhhhhhh

    Comment by Jen | November 15, 2007 | Reply

  17. Hi Rose

    Thank you so much for your recipe. It tasted great but sad to say the bottom and sides were very burnt. Please advise what I can do to avoid this again. Should I just grill the 1st layer too so that it won’t get burnt? Why do the sides get burnt too? Look forward to your precious advice.

    Thank you once again

    Comment by Irynn Owyong | November 26, 2007 | Reply

  18. Hi Jen,
    Practice makes perfect. You have to monitor the temperature, too high heat will cause the layer to brown quickly but the batter may not be cooked. From the second layer onwards, use only top heat (grill). If bubbles appear, you can just prick with a satay stick and press down with a spoon to flatten.
    All the best!

    Comment by roseskitchen | November 28, 2007 | Reply

  19. Hi Irynn,
    When you just grill the 1st layer, the bottom will be wet. After baking the 1st layer, switch off the oven and turn setting to grill. Spread with a thin layer of batter and put to grill till light brown in colour. Repeat process but if the heat gets too hot, you can either lower the setting or leave the oven door slightly ajar.
    All the best!

    Comment by roseskitchen | November 28, 2007 | Reply

  20. Hi Rose,

    I live in Switzerland, and my husband and I are dying to eat some yummy Kueh Lapis…regardless of its 20+ eggs content! An important question though – Our last attempt to make it flopped – when all the butter of the cake seemed to keep melting off the tray…leaving a real mess of a cake. We are wondering if it has to do with the TYPE of butter to use (take note that maybe the butter here in Europe/Switzerland might be of a different variety?) Could you say exactly what type/s of butter we should be buying?

    Thanks so much!

    Comment by Karen | December 1, 2007 | Reply

  21. Hi Karen,
    I have been using both types of butter (tinned or slab) and the cakes came out fine. You have to grill the cake layer by layer, that is why you can see the dark lines in between each layer. When the batter of each layer is put to grill, it will melt but will quickly be cooked under the heat of the grill. You will need a lot of practice to make a perfect cake. Don’t give up!
    All the best!

    Comment by roseskitchen | December 3, 2007 | Reply

  22. Dear Rose

    The “all spices” you used to make the kueh lapis, any special brand we should use? In the absence of that brand, can we substitute by mixing spices ourselves, eg cinnamon, etc? How much of each should I use?

    Thank you.

    Comment by Diana | December 4, 2007 | Reply

  23. Hi Rose
    You are such a wonderful person to share your recipes with so many people!

    Can I just bake the kueh lapis layer by layer instead of grilling after the first layer? Cos the oven has no such setting!

    Thank you.

    Comment by teo jane | December 8, 2007 | Reply

  24. Hi Jane,
    Perhaps you may want to try out half the recipe using the oven and tell us the result.

    Comment by roseskitchen | December 9, 2007 | Reply

  25. Dear Rose

    Help please! I cannot find the “all spices” to make the kueh lapis in Hong Kong, what brand should we use? There is a “all spices” in a bottle that is used for cooking chicken, pork etc. Is it the right spices for the cake?

    In the absence of the right “all spices”, can we substitute by mixing spices ourselves, eg cinnamon, etc? How much of each should I use?

    Thank you.

    Comment by Diana | December 10, 2007 | Reply

  26. Help, help. I tried baking the kueh lapis last weekend and it turned out a little hard. To reduce the sweetness, I reduced the amount of the condensed milk, is this the reason for the hardness or it it because of the time taken to bake each layer (worried that it would not be cooked, so took a few minutes more to bake)?

    Would the ingredients still be the same if I decided to put prunes or canberries in them?

    Hope to be able to bake nice kueh lapis for this coming CNY.

    Thanks………./Siew Lin

    Comment by Seet Siew Lin | January 2, 2008 | Reply

  27. Hi Rose,

    I like to know what does the mixed spices consist of? Can I get them off the shelves? Thanks.

    Comment by Anastasia | January 3, 2008 | Reply

  28. Dear Rose

    I would appreciate very much if you could kindly add to your “Full Recipe List” of “Fried Rice with Crabmeat”.

    Thank you.


    Comment by Jane Teo | January 9, 2008 | Reply

  29. hi,

    which level should i put tray when grilling.

    Comment by huizhen | January 10, 2008 | Reply

  30. Hi Rose,

    Can you help explain the following:
    (a) mixed spices – what goes into the mixed spices
    (b) what is ream of tartar?
    (c) my oven doesnt have grill, so whats the temperature for grill?

    Thank you very very much.

    Comment by TS | January 15, 2008 | Reply

  31. (d) what is golden syrup?

    Comment by TS | January 15, 2008 | Reply

  32. Hi Rose

    1) Do you use salted or unsalted butter in your recipe?

    2) I’m concerned about the tin of condensed milk used, will it be too sweet, considering there’s already 200g of sugar used? we are talking about a regular-sized tin right?

    Thanks so much for the recipe.

    Comment by Ashley | January 15, 2008 | Reply

  33. Hi Rose

    I find that grilling the layers 3 minutes a little too long. According to my own recipe, I only grill each layer for a 9″ square cake for 1.5 minutes. Grilling too long makes the cake dry.

    Comment by Ayamsioh | February 23, 2008 | Reply

  34. Hi Rose,

    I stumbled upon your website looking for kueh pie tee recipe. Wonderful site! I love to bake and cook for my loved ones too. Most of all, baking! I am so glad to have found this and have added you to my favourites. Look forward to more recipies. God Bless you always for your generosity! Kudos to you!

    Comment by Melissa | March 2, 2008 | Reply

  35. Dear Rose

    I have tried baking last night for a friend’s order! I am using a small oven so I have controlled the temp to 140 degrees. The colour of the kueh exactly like yours and neat too 🙂 but my kueh I find too dry. I use half soft and half frozen butter. I think if I use all soft butter is better for softer texture and more oily, what do u think? But I will have another go and report back. Like u have said practise makes perfect.

    Secondly, my first layer was a bit wet when I turned the tin over. So friends out there, first layer do not put too much. “I was gready he he he…” and maybe cut put a layer of greese paper is better.

    Thirdly, the “bumbu Lapis Legit – Negro Brand” is available in a small tin in Indonesia. So I just add 2 teaspoon. I also thought Rose lapis will be very sweet with 1 thin of condense milk. Well, the taste is better than Bengawan Solo! I had the Bumbu lapis a year ago and never start to bake as my Mom’s recipe hardly can be read.

    Thanks Rose for your time and effort. GBU!

    Comment by Cynthia Tjahjadi | March 3, 2008 | Reply

  36. Dear Rose,

    I’ve just found your kueh lapis recipe. If I may share my own experience with you. I use 550 grms of egg yolk and 50 grm of white egg for a total 800grm of mixed butter/ margarine and 200 grms of flour. Here in Indonesia we use Dutch Wysmann butter to enhance the taste and aroma. I also use ground roasted almond and kenari (dont know what to call it in English). I look forward to try some of your other recipes. Thanks and GBU.

    Comment by kristina subrata | April 4, 2008 | Reply

  37. You are indeed a wonderful lady to share your most delicious and precious recipes with the world, and at no charge.
    God Bless you Rose. Thank You.

    Comment by Luigi | May 27, 2008 | Reply

  38. Hi Rose,
    I was intrigued by your recipes and will certainly try some out as I am passionate about food and mad about cooking. Although your recipes are explicit and easy to follow you have to admit nothing beats seeing in person how dishes are put together. It is for this reason I want to extend an invitation to you to come and stay with me in my London house and teach me to cook some of your dishes.
    Y. Grange

    Comment by yow grange | October 25, 2008 | Reply

  39. Dear Rose,

    Could you please help a novice cook? I really don’t know what mixed spices to buy for the kueh lapis.

    Anything is golden syrup= honey?

    Comment by Lynnette | October 30, 2008 | Reply

  40. Dear Rose!A good friend of as given me a cake she brings from Singapore called Kue Lapis Cake in betwen layers there is fruit and its just devine ist made by a lady in singapore i have read your recepy but it dosent have fruit if you like i can supply you with her name.My famely just love this cake,this is the first time i heard abaut it.Hope to hear from you soon.God Bless,Rosa Rossi

    Comment by Rosa Rossi | November 6, 2008 | Reply

  41. Hi Grange,
    Thank you for your kind invitation. I’m looking forward to visiting London again too!
    God bless!

    Comment by rose | November 8, 2008 | Reply

  42. Hi Lynnette,
    You can buy the mixed spices or ‘kueh rempah’ from most supermarkets. If you do not have golden syrup you can also use honey.

    Comment by rose | November 8, 2008 | Reply

  43. Hi Rosa,
    You can add prunes, almonds or even mixed fruits to the kueh lapis. Would be glad if you can share where you bought it from.
    God bless!

    Comment by rose | November 8, 2008 | Reply

  44. Hi Rose,

    I am so glad that to have found your website on Lapis Legit. I hope to try it this weekend. Can I use the top heat cooking function instead of the grill function if my oven has the top heat function? Look forward to your advice.

    Cheers, Tracy

    Comment by Tracy Toon | December 8, 2008 | Reply

  45. Hi Rose,

    I have already tried it and it turn out good. Just that it doesn’t look that good from the sides. Somehow, there are some patches (looks like oil patches) on the side; unlike those in your pictures or the BS ones where the sides have a uniform shade. Could it be due to my creaming or that the oven has been set too high? I have mine set to 230C instead of the 180C. This is because I can only manage to get them brown for about 5 mins at this temperature.

    I look forward to your comments and advice.

    Cheers, Tracy

    Comment by Tracy | December 13, 2008 | Reply

  46. Hi Rose,

    1. do I need to spread oil or butter after each layer?
    2. how much batter to spead after the first layer of 2 tbsp?

    Looking forward to your reply.

    Thanks! And Happy New Year to you!

    Comment by Melissa | January 3, 2009 | Reply

  47. Thanks for sharing your wonderful recipes.

    Comment by Annie | January 9, 2009 | Reply

  48. Hi,
    Chinese New is coming, im thinking of home made a kueh lapis. Many years ago, i did tried to do a kueh lapis before, it is quite delicious but i have forgotten how to do it already.
    From the receipe that you shared, must bake in a oven? What if i do not have any oven? Can it be done by steaming?

    Comment by Clarice | January 19, 2009 | Reply

  49. Dear Rose
    Is really kind of you to share ur recipe for the kueh lapis !
    May i know hw much is for 1 tin of condense milk.Any nice brand of spice u can recommend.

    Thanks / God bless

    Comment by emily | January 23, 2009 | Reply

  50. Hi Guru Rose,

    I just found this recipe on your blog and I must say its a blessing from u above to have found your site.

    Just to clear out my confusions before I try out the recipe over this weekend for my in-laws,

    1. If I substitute golden syrup with honey, should it be the same quantity?

    2. If I cant find kueh rempah and use cinnamon instead, can I add some pandan extract to enhance the taste?

    3. For the first layer, should I bake on the upper, mid or lower level of the oven?

    Appreciate your effort in blogging and sharing with all of us who share the same hobby as you!! GBU


    Comment by Kristine | March 5, 2009 | Reply

  51. Oh Rose, its me again! I missed out one question.

    You mention 1 tin of condense milk, but my supermart offers various sizes. So Im just trying to avoid using the wrong quantity, can you advise on what the quantity of condense milk should I use??

    Thank you so much.

    Comment by Kristine | March 5, 2009 | Reply

  52. Hi, Rose. You’re a kindly woman who dear to share your recipe of Lapis Legit. In Indonesia that’s a very very favorite cake couse it very tasty. Thank you for recipes, might God bless you, and say my hello to your family. Terima kasih bangetttt

    Comment by anne | April 1, 2009 | Reply

    • Thanks Anne. May God bless you and your family too.

      Comment by rose | April 1, 2009 | Reply

  53. Dear Rose,

    How long does kueh lapis keep fresh? I’m planning to bake kueh lapis for a charity event and am trying to plan my baking around my work schedule.

    Thank you!


    Comment by Rowena | April 2, 2009 | Reply

  54. Dear Rowena,
    You should be able to keep it for about 5 days outside the fridge. All the best!

    Comment by rose | April 2, 2009 | Reply

  55. Thank you, Rose. Do you think I can freeze the cake??

    Comment by Rowena | April 3, 2009 | Reply

  56. Dear Rose,

    I just finished baking the kueh lapis legit earlier today. The only differences are: I omitted the golden syrup and I reduced the butter by about 20g. However, the cake seems a little harder than I expected. What could be the reason? Should I have used cake flour instead of all-purpose flour?

    Thank you!

    Comment by Rowena | April 13, 2009 | Reply

  57. Dear Rose,

    It is really nice to read your website..I just made lapis legis yesterday but it was not as good as the one on your web. I have a question, in your lapis legit recipe, there are 200 gr sugar and a thin condensed milk, my question is how many gram is a thin condensed milk ? As far as I know a thin = 400 gr plus sugar 200 gr, isn’t it too sweet ? can I use condensed milk alone ? And where can I get the golden syrup ? Can I use another syrup ? C I live in Holland..I really appreciate it if you could answer my question, thank you

    Best Regards,


    Comment by Christine | May 6, 2009 | Reply

  58. Dear Rose,

    I use the convection oven for baking. For this cake, I bake the 1st layer and the subsequent layers can I use the grill in the microwave to grill and bake the last layer? Please advise. Thanks.

    Comment by Mara | July 14, 2009 | Reply

  59. Dear Rose, I am thankful of my moms recipe of this same cake..but just as thankful that i see a very similar one see as a young child when the recipe was given to me i was made to promise not to share it…..i am glad i can channel others(n i have!) to your site..n still keep my promise.
    i hope you are doing well, n your health is in full shine!
    we are living in Christchurch Nz,and for all the kind recipes u have unselfishly shared, i would like to extend my hospitality, should u ever want to holiday here(NO you are not expected to cookla).

    Comment by julie | August 18, 2009 | Reply

  60. Hi Rose, can you tell me what is Rose Flour? can i mix it by myself for making cookies?

    Thank you very much.

    Comment by Karen Chew | October 14, 2009 | Reply

  61. Hello Rose, do you know how to make ourselves spekkoek spice ? I heard it consists of cinnamon, nutmeg, clove and cardamom, but what is the composition? Thank you ya !

    Comment by yen | October 21, 2009 | Reply

  62. Dear Rose,
    Thank you so much for this great recipe! If I can master this, my friends who still live in SE Asia will be so happy that they no longer have to spend a fortune to send me my favourite cakes all the time.
    I have only one problem; what is mixed spices? Sorry if that’s a dumb question but I’m not a pro, juswt ssomeone looking to make the best kueh lapis ever. Yours looks WAY better than BS by far. Thanks for your great site and your help! You have a friend for life and should you ever want to come to Florida, you always have a place to stay!
    Thanks, Rose!

    Comment by Angie | October 29, 2009 | Reply

  63. Hi Rose,

    What is Golden Syrup? What is Mixed Spices?
    Where can I buy them?

    Comment by Eileen | November 7, 2009 | Reply

  64. hi rose thanks so much for sharing your recipe. I tried it and it taste great, my husband and son loved it. some clarifications though, why is it that the layers did not appear dark and distinct,could it be that each layer is too fine, it came out looking so light that at one glance it looked like there were no layers at all. and the 1st 5 layers were also darker then the rest of the cake, seems like it got a little burnt, how shud i improve this? what do you suggest i do if i want it more spongy and less chewy? do i put in more plain flour? thanks rose , your advice is greatly appreciated.

    Comment by alicia | December 4, 2009 | Reply

  65. Dear Rose
    just want to say thanks for sharing your receipe! will try it out one day.

    Comment by Mavis | December 7, 2009 | Reply

  66. You can definitely pound your own spice mix. It tastes better than the store bought mix.In case you’re wondering what’s in it, it’s a mixture of pounded cinnamon,star anise, cardamom, cumin and zest of lemon or orange.We Asians use zest of key lime. The aroma is simply delicious compared to other types of limes/lemons.

    Comment by Melissa | January 24, 2010 | Reply

  67. My own blog is under construction. I will be posting the exact recipe for the spice mix in there soon for everyone to see. It is VERY rare and scarce for Asians to give out their long held family recipes.

    Comment by Melissa | January 24, 2010 | Reply

  68. kenari- walnut

    Comment by Melissa | January 25, 2010 | Reply

  69. Hi rose. Why is it that my lapis is oily in the middle? Its oily and doesn’t look dry. When I press it slightly, some oil comes out too. I grill it too long it gets dry but if I don’t grill it long enough, it becomes wet/oily. I use single grill for about 8 mins for it to brown on 200 degrees. Should I increase it to 220 degrees to grill for a shorter time? I’m afraid the top layer goes brown but the layers don’t cook quickly enough.

    Comment by Tracy | February 5, 2010 | Reply

  70. Hi Rose, How are u? I am so happy to chance upon yr recipes. They are so easy to follow and the results are usually good. BTW can you help me with fried Mee Sua. I have made several attempts but fail. Hoping to hear fr you soon. Thanks and warmest regards,

    Comment by Yvonne Yu | September 17, 2010 | Reply

  71. Hi Rose,

    Thanks so much for the recipe. What size tin condensed milk do you use in your recipe?

    Comment by Sam | November 27, 2010 | Reply

  72. Hi Rose,

    Just wanted to say that I am so inspired by you. You are so wonderful to share your recipes. I just happened to stumble onto your site and am just loving looking at all the recipes. I’m from Singapore but now live in Sydney. I’ll definitely be cooking a lot more Singaporean food now. Thank you for inspiring me.

    Comment by Jill | January 3, 2011 | Reply

  73. hi rose, just wondering what is the purpose of adding condensed milk in your kueh lapis recipe? pls advise. many thanks.

    Comment by ling | January 26, 2011 | Reply

  74. […] My favorite snacks? Homemade pineapple tarts, these peanut cookies that taste like butter, and kueh lapis or thousand layer cake. This is THE layered cake to put all other layered cakes to shame, they’re delicious and so […]

    Pingback by Gong Xi Gong Xi | Life* à la mode | February 3, 2011 | Reply

  75. Dear Rose,

    I just found your website via Little Corner of Mine on facebook. This recipe looks so beautiful and one of most finely layered ones I have seen on various food blogs. I certainly must try your recipe.

    Thank you for your lovely food blog so people like me can learn how to cook ha ha ha.

    Comment by Kate Juraka | February 7, 2011 | Reply

  76. […] Rose’s Kueh Lapis Legit recipe, one will gape at the number of eggs used for a cake like this. You will also end up with 15 egg […]

    Pingback by Baking my first Kueh Lapis Legit « hya*cinthus™ | July 30, 2011 | Reply

  77. Hi Rose,

    After the inital spread of 2 tbsps of mixture, how much do you add for the subsequent layers…

    Also why do you grill the subsequent layers instead of baking them

    Comment by Belly | August 31, 2011 | Reply

  78. Hi Rose,

    May I know where you’re based now?
    I need a kueh lapis urgently and do u hv any idea whr i can get them in shanghai?

    Comment by wee | April 4, 2012 | Reply

    • Hi Wee,
      I haven’t been to Shanghai for a long time, I do not know if they do sell kueh lapis there. So sori, I can’t help you as I am overseas.

      Comment by rose | April 5, 2012 | Reply

  79. nice post..lapis legit is my favorit cake

    Comment by sahabat | July 4, 2012 | Reply

  80. Hi Rose,
    What oven do you use to bake your kueh lapis? I was looking for a Baby Belling but was told that it is no longer available in Singapore. What would you recommend?

    Thanks, Syl

    Comment by Sylvia Chua | September 15, 2012 | Reply

  81. The quick black fox jumped over the lazy cat

    Comment by Anonymous | September 16, 2012 | Reply

  82. Hi Rose,
    I tried your kueh lapis recipe and it was great. Just that I have a few questions and I hope that you can help.
    1) purpose of condense milk and golden syrup? Do they have another purpose other than adding to the sweetness of the cake? That means, can they be easily replace? I read other recipe and some doesn’t come with condense milk and golden syrup.

    2) I found it a bit oily and chewy. I would like to achieve a spongy effect. Do you have any advice for me?

    Thank you.

    Comment by Evelyn | January 14, 2013 | Reply

  83. How Rose, how many Oz or Grams is 1 tin condense milk that you use for this recipe? The 14oz (369 gr.)? Thank you so much for sharing this recipe. I hv seen my aunt-in law baking this for me when I visited her in Indonesia. This is one of the hit cake too over there. Now that I found your recipe, I can try to make it myself. Thanks again for the reply.

    Comment by Rina | July 21, 2014 | Reply

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