Comments on: Kek Lapis (Indonesian Layer Cake)

By: siewloon

siewloon — Thu, 11 Mar 2010 16:44:11 +0000

Try Electrolux. I have been using it for more than 12 years and it has never failed me.

By: siewloon

siewloon — Thu, 11 Mar 2010 16:43:01 +0000

I am not sure if this cake is eaten in Taiwan.
Yes, you are right. I baked it layer by layer.

By: judyongkk

judyongkk — Thu, 04 Mar 2010 05:07:17 +0000

I am thinking of buying an oven but do not know what to look out for in an oven. Any brands to recommend?

By: Magretta1

Magretta1 — Sun, 28 Feb 2010 20:27:56 +0000

I was looking for a great impressive recipe for a Thai themed meal.
Would this be something eaten in Thaiwan? There is no question it is great and very impressive.
To clarify for me, you cook one layer and then pour the uncooked mixture on top of the cooked 1st layer? then continue with all of the mixture?
Very interesting! Thanks.
M

By: lemonie

lemonie — Tue, 23 Feb 2010 11:41:32 +0000

I tried to make the cake over the weekend but i could not get the colours. The aluminium foil step also did seem to work with me. But its a great recipe coz taste wise it definitely did satisfy my craving.

thank you

By: Daniel

Daniel — Sun, 31 Jan 2010 08:09:24 +0000

I’m relatively sure it was cooked through each time. I suppose maybe i accidentally used a wrong measurement or something. The batter simply did not hold all of the oil of the butter; so as the butter melted it would pool out of the batter

By: Nyonya Food

Nyonya Food — Fri, 29 Jan 2010 00:06:47 +0000

It means using the heat from the top heating element. Usually there is a grill function on the oven.

By: lktan

lktan — Thu, 28 Jan 2010 22:45:53 +0000

what do u mean by grill mode? U mean let it be on the higher heating element?

By: Vie

Vie — Fri, 22 Jan 2010 14:55:02 +0000

Hi, ur converter icon is faulty i think….cos I tried to convert recipe for kue lapis and butter cookies, but couldn’t….any ideas?

By: K

Tue, 19 Jan 2010 06:44:17 +0000

Hi, I’m planning to try out your recipe. Just a couple of question, what’s superfine flour? Is it different from the normal, all-purpose flour or cake flour? And also, what can I substitute for all spice if I can’t get it?
Thanks in advance!