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SERVINGS : 1.2kg (9″ X 9″ Tray)

INGREDIENTS:

Set A

• 20 – Egg Yolk (Large)
• 170gm (6oz) – Sugar

Set B

• 113gm (4oz) – Top Flour
• 2 tsp (9gm) – Rempah Kueh Spice

Set C

• 1 tin (454gm) – Golden Chun
• 2 tsp (9ml) – Rum Compound

STEPS:

1. Beat (A) egg yolks + Sugar till light & fluffy
   

   

   

   
   
2. Beat (B) butter till creamy + rum
3. Sieve in (C) flour + spice into egg mixture. FOLD in lightly
4. Add in the butter batter into the mixture and mix well
   

   

   

   Butter mixture

   
   
5. Preheat oven – 220°C (Top Grill) Grease a baking sheet with remaining butter.
   

   

   

   
   
6. First layer – Apply about 4 tablespoon, bake it for 4-5mins till its golden brown (Depending on individual oven, adjust the baking timing accordingly)
7. After each layer is ready, remove tray from the oven. Pock some holes with satay stick, to get even layers.
8. Subsequence layer – Apply about 3.5 tablespoon, bake it for 3-4mins till golden brown.
9. Repeat the grilling process for all subsequent layers, till all the cake batter is used up.
   Do not remove from the tray immediately, cool the tray for about 10-15mins.
   

   

   

   

   
   
10. Flip the cake over to a wire rack, leave it till it completely cook down. (Usually I’ll leave it to cool over night to allow all the flavour to embrace the cake)
11. Trim off the frills and ready to be cut and served.
    

    

    

    

    
    

Cake, Featured, Lapis, Mummy Recipe