• Prep Time 15 minutes
  • Cook Time 25 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • For Kek Lapis:
  • 250 g Anchor Unsalted Butter
  • 25 g Castor Sugar
  • 5 g Ovalette
  • 200 g Condensed Milk
  • 250 g Anchor Cream Cheese
  • 250 g Eggs
  • 40 g Anchor UHT Whipping Cream
  • 10 g Lemon Juice
  • 280 g Superfine Flour
  • For Snow Skin:
  • 230 g Snow Skin Mix
  • 50 g Anchor UHT Full Cream Milk
  • 80 g Cold Water
  • 20 g Shortening
  • For Dusting:
  • Koh Fun

Instructions

    Kek Lapis Mixture:
  1. Preheat the oven to 190C and prepare 2 nos of 6" square pan with grease paper.
  2. In a bowl, beat the softened Anchor Unsalted Butter, sugar, ovalette, condensed milk and Anchor Cream Cheese until light and fluffy.
  3. Add in the eggs one by one, until everything is mix well.
  4. Mix Anchor UHT Whipping Cream and lemon juice, and mix it into the cake batter.
  5. Fold in the superfine flour and mix well.
  6. Baking:
  7. Pour 100g onto the cake pan, and into the oven until it is golden brown (1 or 2 minutes).
  8. Press down with a cake smoother and repeat the process until all batter is finished. Approximately 8 layers.
  9. Leave aside and serve when cooled.
  10. Snow Skin:
  11. Prepare the snow skin by mixing snow skin mix with cold water, Anchor UHT Full Cream Milk.
  12. Mix until all combine and rub in the shortening.
  13. Assemble:
  14. Use a round cutter (smaller than mooncake mold) and cut out round shaped from kek lapis.
  15. Roll out 90g snow skin and line a mooncake mold.
  16. Place cake into mooncake mold and cover up the seams.
  17. Remove from mold and set aside until ready to eat.
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