From the photo, the cake looks dry but it is not - it is moist and the dryer part is the biscuits (the white layers).
Typically recipes created in Sarawak are measured using glass but I have converted the gram equivalent herewith for convenient.
By: Roz@HomeKreation
Saiz 9" square
INGREDIENTS:
16oz Butter
90g Sugar
10 Eggs
1 cup Condensed Milk
1½ glass / 190g Hong Kong Flour1 glass / 260g Serikaya (Egg jam)
200g Horlicks
½ cup Coconut Milk
1 tbsp Ovalet
1 tbsp pandan Paste
2 packets Saltcheese Crackers
METHOD:
1. Beat butter & sugar until fluffy.
Add in ovalet and then egg one by one while beating.
Add in pandan paste, flour, horlick, serikaya, condensed milk & coconut milk.
2. Spread 6 tbsp into a lined/greased tin.
Grill until top is browned, press until the layer is even.
Repeat with another layer then arrange biscuits.
Repeat with two layers batter --> biscuits & so on until finished.
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BAHASA MALAYSIA VERSION
Kek ni rasa nya lemak2 masin keju & amat popular di sarawak ni terutama musim perayaan. Along buat ni untuk bawa balik ke jamuan keluarga bulan lepas, jadi dah habis licin... semua yg makan amat menggemari rasa nya....
Resepi ni Along dapat dari kampung dan sukatan yg biasa menggunakan gelas tapi Along dah convert kpd sukatan metrik untuk memudahkan sesiapa yg ingin mencuba.
By: AlongRoz@HomeKreation
Saiz 9" persegi
BAHAN2:
16oz Butter
1/2 gelas / 90g Gula
10 bj Telur
1 cwn Susu Pekat
1½ gelas / 190g Tepung HongKong
1 gelas / 260g Serikaya
200g Horlick
½ cwn Santan Pekat
1 sb Ovalet
1 sb Pes Pandan
2 bungkus SaltCheese Crackers
CARA2:
1. Pukul butter & gula sehingga kembang.
Masukkan ovalet, telur satu-persatu sambil di pukul.
Masukkan pes pandan, tepung, horlick, serikaya, susu pekat & santan.
Masukkan ovalet, telur satu-persatu sambil di pukul.
Masukkan pes pandan, tepung, horlick, serikaya, susu pekat & santan.
2. Ratakan 6 sb adunan ke dlm tin yg di lapik & minyakkan.
Bakar sehingga keperangan & tekan dgn penekan kek sehingga rata.
Ulangi selapis lagi & susun biskut di atas nya.
Ulangi 2 lapis adunan & biskut sehingga sehingga habis.
Bakar sehingga keperangan & tekan dgn penekan kek sehingga rata.
Ulangi selapis lagi & susun biskut di atas nya.
Ulangi 2 lapis adunan & biskut sehingga sehingga habis.
salam roz..kek tok nang nyaman..prnh mkn time raya..
ReplyDelete~~sury~~
how long can this cake keep?
ReplyDeleteAssalamualaikum Along. .
ReplyDeletePeh! Lama tak skodeng sini. Tau2 ada kek sedap. Along,sue lg suka kalu ada resepi yg gunakan cawan. . .Sebab sue tak da penimbang lagi. . .Heehehehe.
Bila la nak pandai buat lapis yg cun mcm along nya tu kan.
Along cayangggg...xpa xpa...kita x jemu tengok pun, bukan kena bayar kan...hehee... Rajin betul la Along ni melapis kek...bertubi2 kek lapis kuar..Tengok sume nampak sedap jeer.. :)
ReplyDeleteteringin nak mencuba resepi ni tapi tak ada kekuatan nak melapis hehe..kekuatan makan ada hikhik..cantik rupanya dan pasti sedap pulak rasanya.
ReplyDeleteAlong...rajinnya melapis kek...akak dah lama betul tak buat kek2 lapis ni..bila along dok tayang kek2 lapis ni...berhajat la pulak nak melapis...:)
ReplyDeleteNak tanya kek ni nk kena bkr suhu brp.
ReplyDelete