Tuesday, February 03, 2009

KEK LAPIS HOLIDAY INN


Did this Kek Lapis Sarawak last night. Resipi ini saya tukil dari buku pakar kek lapis Sarawak yg tersohor Puan Rabiah Amit. Saya cuma kurangkan sedikit sukatan gulanya. Utk penggemar kek2 lapis, this is quite easy to do and you won't go wrong. You may wish to give it a try. All the best.



KEK LAPIS HOLIDAY INN

Bahan-Bahan A
14 biji kuning telur
6 biji putih telur
200 gm tepung Hong Kong
250 gm gula halus (saya gunakan 220 gm)
1 sudu makan ovalette

Bahan-Bahan B
300 gm mentega
4 sudu besar susu pekat manis
75 gm susu tepung
1 botol kecil jem nenas (saya gunakan 200 gm)

pewarna makanan hijau, kuning dan merah

Cara:


1. Pukul Bahan A hingga kembang (kira-kira 8-10 minit).

2. Pukul Bahan B hingga sebati (kira-kira 5 minit).

3. Kemudian campurkan Bahan A dan Bahan B lalu gaul hingga rata.

4. Bahagikan adunan kepada 4 bahagian. Gunakan loyang berukuran 8 x 8 x 3½ inci. Lapiskan warna hijau, kuning, merah dan warna asal dgn setiap lapisan empat sudu makan adunan.

5. Ulangi proses ini hingga habis.



Nota:
Saya bahagikan adunan kpd 4 bahagian dgn setiap bahagian mengandungi 8 senduk adunan (senduk bujur yg biasa saya gunakan utk membuat kek lapis). Setiap lapisan saya gunakan 2 senduk; 1 warna dapat 4 lapisan. So, keseluruhannya, 16 lapisan. Saya gunakan loyang berukuran 9" x 6" x 3"


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10 comments:

  1. AnonymousTuesday, February 03, 2009

    U ni romantik org nya agaknya, sbb boleh potong kek lapis tu heart-shaped..

    Saya amat tertarik dgn kek batik dekat atas tu, dibuat dlm loyang heart-shaped, tak pernah pulak saya terfikir nak buat mcm tu..hehe
    Thanks for the idea!

    ReplyDelete
  2. adyWednesday, February 04, 2009

    Hi, abg bro cantik betul cake lapis bro ini, tapi kan darimana abg bro dapatkan name "KEK LAPIS HOLIDAY INN". sAYA TERtarik dengan namanya tu. Tapi macam mana pun u are the best bro.

    ReplyDelete
  3. AnonymousWednesday, February 04, 2009

    Hi, Bro Rozzan
    Do we need to use cold eggs or eggs at room temperature as I know some Lapis need to use cold eggs.What's the difference?
    Dan satu masalah, everytime i bake the kek lapis, when cool, the cake will shrink, why ah? Boleh advise sikit.. Thank you very much.
    Regards
    Irene

    ReplyDelete
  4. BRWednesday, February 04, 2009

    BR > h20

    Heheh, biasa2 jer arr...
    Menarikkan bila kita taruk kat dlm
    loyang heart-shaped tu!



    BR > ady

    Hi, Thanks. Nama tu yg empunya & pencipta resipi tu lah yg beri. - Puan Rabiah Amit.



    BR > Irene

    For this, just use eggs at room temperature. I used to learn that if u use stabiliser such as ovalette, you need to use cold eggs. If eggs at room temp, use TBM. However, till now I dont really see much difference.


    Also generally for cakes using stabiliser, after it cooled down there's bound to be slight shrinkage at the sides. To minimise, remove cake from mould abt 5-10 minutes after taking it out from oven and let it stand 'open' till cool.

    ReplyDelete
  5. :::jillian de jill:::Saturday, February 07, 2009

    wah cantiknya kek lapis
    kreatifnya...

    the recepies.. details..

    suka sgt

    nnt nka try...

    i link u ya bro rozzan!!!

    ReplyDelete
  6. BRSunday, February 08, 2009

    Thanks sis. Give it a try- the recipe quite str8 forward & easy to follow. Link? - no problem...

    ReplyDelete
  7. Penyulawa (Kak Anim)Tuesday, February 10, 2009

    wa tabik lu beb... rajin melapis. wa ni malas skit, tp bila dah mula, tak mau berhenti...
    senang2 sila mampir di rumah wa ya... http://thebakingstudio.blogspot.com atau http://cookerypot.blogspot.com (masih dalam construction lagi...)

    salam buat kak Yati n 2 puteri tu... lenkali wa 2ron spore, nak mintak lu buatkan epok2, boleh?

    ReplyDelete
  8. malumemasakThursday, February 12, 2009

    Salam, Bro Rozzan. It's my 1st time visiting this site. Very organised, great pics & good advice to top it all off! I'm very impressed. Alhamdulillah, Bro diberkati dgn bakat dlm bidang ni.

    Seronok tengok gambar2, tapi yg complicated, saya malu nak try, at least for now. Insya Allah dpt more inspiration from this site in future.

    We request Bro Rozzan put up more of those REALLY SIMPLE recipes for the "kitchen-blurrettes" among us. Lagi-lagi dlm suasana ekonomi skarang nie, nak moderatekan blanja ingredients. Wassalam.

    ReplyDelete
  9. BRTuesday, February 17, 2009

    BR > Mama Ghock

    Heheh, wa mmg suka bab lapis melapis nilah, sejak dari dolu2 lg. Insya'allah. nanti wa pi lu rumah tengok ya! mintak wat 1 cawan kopi boleh arr!

    Insya'allah nanti wa sampaikan salam pad wa punya isteli 7 anak2. Nak makan epok2, buleh2, bagitau kalau tulun spore. Tadak pasal, kicik punya hal juga.

    ReplyDelete
  10. BRTuesday, February 17, 2009

    WS >malumemasak

    WS & mekasih sudi berziarah ke sini. TQ too fr the compliments & doa, aminn...

    Memang my intention nak boh resipi2 yang mudah utk diikuti. But sometimes kalau lauk tu dh mmg agak rumit, apa nk buat. But seriously, most of my recipes are easy to follow. Kalau kurang faham, boleh bertanya dgn saya. Insya'allah akan saya jawab sedaya upaya saya.

    Btw, I'll take note of ur requests in my future postings.

    ReplyDelete