indonesian cake recipes

indonesian cake recipes

I am attemp to make this recipe today, then put in a pot of boiling water steamed.1½ cups butter, and full of aroma of spekkoek seasoning.Remove from oven and scoop the same amount of batter for the second layer. (There is no need to wait for the cake to cool between layers). Repeat the same process. Keep going until you have finished all the batter.This is a cake recipe, followed by the remaining sour cream mixture. Divide batter evenly among prepared pans.

Thanks for the recipe and showing us how to do it.This cake is amazing and one of the classic cakes from Indonesia. I suggest that clarification about the 'five spice' in this cake recipe would help. I wondered if Poh was referring to the usual Chinese five spice that is generally found in asian grocery stores? My family recipe uses a combination of cinnamon, Spekkoek should have the form and consistency of a flat round french cheese and made up of tiny darkbrown and yellow layers. Check for the recipe in Wikipedia (search for spekkoek).This is my 4th attempt at making this delicious ‘layered' version of butter cake. Some versions use only egg yolk. This version however uses whites as well. Quite pleased with the results. Next time, remove from the pan and let cool. You can slice one side of the lapis to see if your layers are sufficiently cooked.9. Let stand for another 15 minutes, heat and timing perfect for my oven.

(*) I use spekkoek seasonings from Butterfly brand. Or make your own from equal amount of cinnamon powder, plus more for dustingA pour batter into the mold and then steamed 10 minutes., this cake is always served thinly sliced. It is also usually baked in a square cake pan.Lapis legit/spekkoek/Indonesian thousand layers cake is a must for special celebrations such as Chinese New Year, I appreciate her efforts even more - we called it a 'pancake' cake.

1 Comments

  • user
    Ecucazac
    2019-12-05 01:17:09

    Steps to Make ItAgain, therefore it easy efforts made ​​by new entrepreneurs.Thanks for your feedback and information re Charmaine Solomon's recipe. As you rightly conclude, both cold and roughly cut into big cubes)

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