18 layers of buttery, rich, sweet, full of spice and flavours! Traditional snack where “lapis” means layers in Indonesia.


Prep timeBake timeTotal time
40 mins3hr 20 mins4hr
Serves 20 slices


  • 500g salted butter (unsalted is fine too)
  • 240g caster sugar
  • 14 egg yolks
  • 4 tsp condensed milk 
  • 1 tsp vanilla extract
  • 120g cake flour/ all-purpose flour
  • pinch of salt (if you’re using unsalted butter)
  • 6 egg whites
  • 1-2 tbsp butter (melted for brushing)
  • 1 tsp rempah lapis

Rempah Lapis: You can mix your own spice if you can’t buy it however this spice recipe will give you more than enough spice mix keep for next time. All spices have to be grounded finely

  • 1/4 tsp star anis
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/8 tsp clove
  • 1 tsp cinnamon



  1. Preheat the oven with the top/bottom heat function to 170°c.

  2. Brush some butter inside the baking tray on the base and all sides. Line with parchment paper on the base only.

  3. In the 1st bowl, mix butter and 60g sugar, beat with an electric mixer until frothy. (light pale yellow)

  4. Pour in the yolks one at a time and use the electric mixer to mix each time you add in 1 yolk. Repeat step till it becomes creamy.

  5. Add in condensed milk and vanilla extract, mix well with the electric mixer.

  6. In the 2nd bowll with a sift, combine flour, spice and salt and sift everything together.

  7. Fold in the flour mix to the egg mixture bowl, bit by bit and set this batter aside.

  8. In the 3rd bowl, Mix egg whites and the remaining 60g sugar.

  9. Beat with an electric mixer till stiff peak (when you flip your bowl upside down, the mixture should not slide out of the bowl. it should remain “stiff”)

  10. Fold the egg whites into the batter bit by bit till you get a fluffy&creamy batter.

  11. Pour 4 tbsp of batter into the baking pan and spread it evenly flat.

  12. Bake at 170°c top oven function for 5-8 minutes until slightly brown then take it out of the oven.

  13. Press down the first layer to get it flat and even without air bubbles. (if you see air pockets along the way just poke them with a stick before you pour batter for the next layer)

  14. Brush the layer with melted butter and pour in another 4 tbsp of batter and repeat the step of spreading thinly and bake it for 2-6 minutes.

  15. Repeat this whole step until all batter is being used up.

  16. Once you’ve reached the last layer, turn your oven to 150°c and bake for 5-10 minutes. (consistently check if it is very brown already then take it out)

  17. Once baked, remove the kueh lapis from the baking pan and leave it to cool for 10 minutes before cutting.

  18. For perfect looking kueh lapis, you can trim the 2 sides and base of it off and cut the remainder middle sections into slices.

  19. For storage: Keep in an air tight container in room temperature or put in the fridge, both is fine.

  20. Serving: Able to eat it cold from the fridge or my favourite is to keep it in the fridge for storing but bring it out to room temperature for 1-3hr before i want to eat. (Especially when it’s just baked, i find it too “soft”. The best texture for me is by doing that method)
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