Ada sesiapa yang rajin nak melapis kek bolehlah cuba membuat kek lapis masam manis yang sedap ni. Saya menggunakan biskut keju untuk mendapatkan rasa lemak keju pada kek masam manis ini. Kek ini makin lama makin lembap dan sedap kerana rasanya telah sebati. Untuk mengekalkan kelembapan kek, setelah kek suam kuku, balut kek menggunakan aluminum foil. Kek boleh dibekukan atau disimpan di dalam peti sejuk supaya tahan lama. Kukus semula kek supaya kek menjadi lembut dan lembap semula.
Selamat mencuba & Salam Aidilfitri!
BAHAN-BAHAN:
Mentega bergaram (lembutkan) 1 cawan | 250 gram
Gula kastor/gula pasir halus 1/2 cawan | 100 gram
5 biji telur gred A (suhu bilik)
2 sudu teh esen vanila
Susu pekat manis 3/4 cawan | 210 gram
Serbuk badam 3 sudu besar | 20 gram
Biskut keju 3 cawan | 300 gram (kisar halus)
1 peket besar haw flakes/ anggaran 5 bungkus haw flakes kecil
Pewarna hijau epal secukupnya
SAIZ LOYANG : 7 X 7 INCI
TIPS:
1. pastikan setiap lapisan sudah cukup masak sebelum letak lapisan seterusnya
2. tempoh mengukus setiap lapisan ialah 5 ke 8 minit, lapisan bawah dalam 10 minit
3. sekali sekala lap penutup pengukus supaya air tidak jatuh pada permukaan kek
4. untuk memastikan kek tahan lama, setelah melapis lapisan terakhir kukus selama 1 ke 2 jam.
5. boleh pakai biskut marie tapi saya cadangkan pakai biskut keju kerana rasanya lebih sedap
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[ENGLISH]
The making of this cake is time consuming but it's worth your effort! The cake is aromatic, moist and the sourness of the haw flakes complement the sweetness of the cake. I like to use cheese crackers to get the buttery, salty and cheesy aromas in my cake. The cake will be more delicious on the next day as the flavors have combined together. To preserve it's moistness, wrap the cake with aluminum foil when the cake is still warm. The cake can be frozen or refrigerated to extend it's shelf life and steam the cake to reheat.
Happy baking & Salam Aidilfitri!
INGREDIENTS:
Softened salted butter 1 cup | 250 grams
Caster sugar/fine granulated sugar 1/2 cup | 100 grams
5 large eggs (room temprature)
2 tsp of vanilla essence
Sweetened condensed milk 3/4 cup | 210 grams
Ground almond 3 tbsp | 20 grams
Cheese crackers 3 cups | 300 grams
1 big pack of haw flakes / about 5 small packets
Green apple coloring
BAKING PAN SIZE: 7 X 7 INCHES
TIPS:
1. make sure each layer has cooked through (it springs back when pressed) before topped with another layer.
2. steaming duration for each layer is 5 to 8 minutes, bottom layer about 10 minutes
3. wipe dry the lid occasionally to prevent water vapor from wetting the cake surface
4. to extend cake's shelf life, steam for 1 to 2 hours after finished layering the cake.
5. you can use Marie biscuits instead, but I still recommend to use cheese crackers to make more delicious cake.
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My Channel link 👇👇
https://www.youtube.com/channel/UCr_-VBiL_U3X_Qro2lL07iA/
My Cooking Channel👇👇
https://www.youtube.com/channel/UCxPDiuJbKlsWVnHORbkEsRg
Visit my websites 👇👇
https://thelynalina.blogspot.com/
https://thebutterybites.blogspot.com/
Instagram 👇👇
https://www.instagram.com/lyns_homelicious/
Video Editor : In Shot (https://inshotapp.com/share/youtube.html)
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Music (created by My Hubby):
- Groovepad - Color Explosion
https://www.youtube.com/watch?v=AEQp4a3zIXM&t=118s
Music by Ikson :
- Till Net Time (purchased version)(https://ikson.bandcamp.com/track/till-next-time)
- River (purchased version)(https://ikson.bandcamp.com/track/river)
Music created using Groovepad. Available on Google Play, https://play.google.com/store/apps/de..
#keklapismasammanis #kekmasammanis #keklapissarawak #keklapis #keklapismasammaniskukus