Kueh Lapis

Kueh Lapis (KWAY LAH-pis)

Layered Spice Cake

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 348 kcal

A spectacular multi-layered cake of buttery batter spiced with cinnamon, cloves, and nutmeg, baked one thin layer at a time under a broiler until each layer is golden — requiring extraordinary patience and precision.

Nutrition & Info

Protein 6.0g

Carbs 36.0g

Fat 20.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ eggs ⚠ gluten ⚠ dairy

Equipment Needed

square baking tin oven with broiler/grill electric mixer pastry brush

Presentation Guide

Vessel: rectangular plate

Garnishes: none — the layers are the presentation

Accompaniments: tea or coffee

Ingredients

400g butter, softened
300g sugar
20 egg yolks
5 egg whites
200g all-purpose flour
50g condensed milk
2 tsp mixed spice (cinnamon, cloves, nutmeg, star anise)
1 tsp vanilla extract
Pinch of salt
Butter for greasing

Instructions

1
Beat butter and sugar until pale and fluffy. Add egg yolks one at a time, beating well after each addition.
2
In a separate bowl, whisk egg whites to soft peaks.
3
Fold flour, mixed spice, condensed milk, vanilla, and salt into the butter mixture. Gently fold in egg whites.
4
Grease and line a square baking tin. Preheat broiler/grill.
5
Pour a thin layer of batter (about 3-4 tablespoons) into the tin, spreading evenly. Grill under the broiler for 3-4 minutes until golden brown.
6
Press the layer down gently with a flat press. Add the next thin layer of batter and repeat.
7
Continue layering and grilling until all batter is used (approximately 18-20 layers). Each layer must be golden before adding the next.
8
Cool completely in the tin before unmoulding. Slice thinly to reveal the beautiful layers.

💡

Did You Know?

A single kueh lapis can take 3-4 hours to bake because each of its 18-20 layers must be individually grilled — it is one of the most labour-intensive cakes in the world.

Chef's Notes

Equipment Tips

square baking tin
oven with broiler/grill
electric mixer
pastry brush

Garnishing

none — the layers are the presentation

Accompaniments

tea or coffee

The Story Behind Kueh Lapis

Kueh lapis has its roots in the Dutch-Indonesian colonial era, where European baking met Southeast Asian spices. The Peranakan community in Singapore adopted and perfected it, making it a centrepiece of festive celebrations across Chinese New Year, Hari Raya, and Christmas — reflecting Singapore's multicultural celebration calendar. The painstaking layer-by-layer baking process makes it a true labour of love.

🕐 Traditionally enjoyed chinese new year, hari raya, christmas, celebrations 📜 Origins: Dutch-Indonesian colonial origin, adapted by Peranakan

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