Cempedak Lapis

要吃要吃好,  好吃大家一起吃

Contributed By: Yuliana

deluxe

Baking kaki Yu finally returned from Jakarta after two month hiatus with this fully ripe cempedak abroad Garuda Airlines.  I welcomed her with open arms to my kitchen, along with the strong sweet aroma of the fruit ( which is a combination of jackfruit and durian smell ) .  This smell of which unbelievably permeated into kitchen walls  and lingered for hours. The fruit was about a foot long and certainly too much for baking of a kueh lapis. In glee and armed with a sharpened chopper, we planned to set aside the top quarter for a friend. Oh..oh, she got ripped - kosong in the top quarter and the  total harvest was only 130g of aromatic flesh after removal of seeds and the inedibles!!! 

a foot long

a bad harvest

dismay...dismay...boo-hoo....boo-hoo

meagre

Blend the 130g chepedak puree with 50g sugar and 2 tablespoons water to a smoother paste. Heat it in microwave oven for 3 minutes and set aside. Using a hand blender does d job easier.

Next cream 400g salted butter with 4 tablespoons condensed milk, 1/2 tsp vanilla extract and 3/4 tsp chepedak essence at high speed till light and fluffy. Set aside.

Whisked 5 eggs and 15 yolks with 220g fine sugar and a tablespoon ovalette at high speed till Very thick .

Mix the butter mixture into the egg mixture, followed by sieved 150g top flour with 1/2 tsp baking powder. You may substitute 20g of milk powder in flour. Finally fold in the cempedak paste. Press the cempedak paste against the sides of bowl to prevent a lumpy mixture.

Divide the batter into 8 portions or more. Weigh each portion in a bowl for consistent layers.

Grease a 8"by8" tin. Spread a portion of batter evenly at bottom of tin and baked at 150 degrees till golden color.

Poke the baked layer with fork all over and them press it down lightly to prevent puffing . Grill 2nd layer to 8th layer till beautiful golden. Repeat the poking and pressing for the rest of layers. Ensure each layer is well-browned otherwise the layer is not visible when the lapis is cut.

Lastly bake the cake 150 degrees for 15 mins. If top is too brown, cover with a foil. Test with skewer to ensure it is cooked. Cut the cake when it is thoroughly cooled.

do not despair....not the end of the world yet

Baking again soon to get better layering. Not happy at all with this final finishes though tasted sooooo goooood.

Ingredients:

• 130g chepedak flesh
• 50g sugar
• 2 tbsp water
• 400g salted butter  ( the killer)
• 4 tbsp condensed milk
• 1/2 tsp vanilla essence
• 5 whole eggs
• 15 egg yolks  (d killer)
• 1 tbsp ovalette
• 150g top flour ( means premium plain flour )
• 1/2 tsp baking powder

Ultra-induglent and a burgeoning waistline

food quote:  I've been on a diet for two weeks and all I've lost is fourteen days. ~Totie Fields

Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers

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Recipe:

Dough Starter:

50g bread flour
1/4 tsp instant yeast
60g water

Main Dough:

50g cake flour
190g bread flour
10g milk powder
1 1/4 tsp instant yeast
30g sugar
45g water
1 egg plus a yolk
1 tsp rum
40g chilled butter 

1 egg white beaten
2 tsp almond flour

Nutella for spreading
Almonds for topping

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Ingredients

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20g extra virgin olive oil
100g white sugar

1 medium size egg

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¼ tsp orange blossom water

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1 tsp rum

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150g semolina flour

¼ tsp cardamom powder

1/4 tsp nutmeg
1 tsp baking powder

1/4 tsp instant yeast

½ tsp salt

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100g untoasted white sesame seeds

30g honey

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·      Add in egg and continue blending with wooden spoon till smooth.

·      Flavour it with orange blossom water, vanilla and rose flavor / essence

·      Add in semolina, flour , cardamom powder, nutmeg, baking powder, yeast and salt.

·      Add in crushed pitachio last.

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·      Place sesame seeds and honey in bowl  and warm it in microwave oven for 30 seconds for easier mixing

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·      Place some sticky sesame seeds at center of palm.

·      Take a small dough and press hard on the sesame seeds, then slide the flatten dough inwards and lift it up . Place it on baking sheet. Press the cookie again .

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·      Store in airtight container after cool.

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Dough:

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60g mooncake syrup
28g oil
1/2 tsp lye water

6 salted yolks
1 tbsp chinese wine

20g olive nuts
180g grade A white lotus paste

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