KEK LAPIS CEMPEDAK

The BIG MATCH is going to start anytime now! Yes, I'm talking about the ASEAN CUP Final between Singapore and Thailand. I'm rooting for Singapore to win the Cup, of course! Pray hard they will! But whatever the outcome, let the spirit of sportsmanship prevails. (btw, Singapore has won, on 3-2 aggregate as I go along editing this entry)

Before I start watching the game, let me share some photos of Kek Lapis Cempedak which I did last night.



I have 2 recipes for Kek Lapis Cempedak, one of which I have posted in the entry dated 8 Sep 2006. That recipe, given by a former colleague, was successfully tried and tested. Alhamdulillah. I did the above Kek Lapis using a recipe by "Kak Intan" (Pn Zaleha Osman)- a well-known figure in Singapore's culinary circle. My verdict..., a little 'leceh' (little bit only laa) but walaaa, the taste is good too! So, here's the recipe.

KEK LAPIS CEMPEDAK (sumber : Pn Zaleha Osman)

Bahan A
500 gm mentega
1 sudu besar esen vanilla (saya gunakan vanilli)

Bahan B
20 biji kuning telur
6 biji putih telur
275 gm gula halus

Bahan C
100 gm tepung Hong Kong
½ sudu teh baking powder

Bahan D
500 gm cempedak kisar }
¼ tin susu pekat manis } – dikacau rata

Cara
Pukul Bahan A hingga kembang selama 3 minit. Pukul Bahan B hingga pekat selama 5-7 minit. Masukkan Bahan A ke dalam Bahan B dan kacau hingga rata. Kemudian, masukkan Bahan C dan kacau lagi hingga sebati. Bakar dgn menggunakan grill, selapis selapis. Setiap lapisan kek menggunakan 2 senduk adunan tepung. Bakar selama 2-3 mminit (saya bakar selama kira-kira 6-7 minit dgn suhu 210 – 215 darjah Celsius). Satu lapisan plain, satu lapisan dicampur dgn 2-3 sudu besar cempedak kisar (Bahan D). Buat begini sehingga adunan selesai. Setelah kek masak, keluarkan dari ketuhar dan biarkan sejuk sebelum diterbalikkan di atas redai (rak kek).

Nota:
Apabila melapis adunan lapisan cempedak, bakarlah sehingga kering cempedaknya baru dilapis adunan plain tadi.