Don Signature Crab - Singapore Food Guide

Classic Kueh Lapis (Thousand Layer Cake)

Classic Singapore-style Kueh Lapis (Thousand Layer Cake): a rich, buttery layered cake made by grilling thin layers of batter one by one for a dense, caramelised finish.

Classic Kueh Lapis (Thousand Layer Cake)

About this dish

Kueh Lapis — also called Thousand Layer Cake — is a Peranakan and Southeast Asian classic that you’ll see at kopitiams, Peranakan homes and bakery counters across Singapore, especially during festive seasons like Chinese New Year and family gatherings. This version keeps the traditional dense, buttery profile: a custardy, spice-kissed batter baked layer by layer under a hot grill so each stratum gets a little caramelised edge and satisfying chew.

Making kueh lapis at home is a labour of love and perfect for neighbourhood potlucks, teatime with kopi or as a showstopper for festive makan. Think Tiong Bahru bakery vibes — a slice served on a banana leaf, paired with strong kopi or teh tarik. The flavour is rich and caramelised, with a hint of vanilla and warm spices (nutmeg/cinnamon) and an almost toffee-like crust on each layer.

Technique is everything: keep your batter smooth, work quickly between layers, and watch the grill closely to avoid burning. While the method is time-consuming, the results are worth it — a cake that slices neatly, revealing dozens of even, golden layers. Try small tweaks popular in Singapore — a thin pandan layer alternated with plain layers, or a splash of dark rum or brandy for grown-up notes — but the classic is all about butter, eggs and patience.

Ingredients

  • 250 g unsalted butter, softened
  • 200 g caster sugar
  • 12 large egg yolks (about 220 g)
  • 6 large egg whites, lightly beaten
  • 150 g plain flour (all-purpose)
  • 50 g custard powder or cornstarch
  • 2 tbsp condensed milk
  • 60 ml evaporated milk
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground nutmeg (or 1/2 tsp mixed spice)
  • 1/4 tsp ground cinnamon (optional)
  • 2 tbsp brandy or dark rum (optional, for aroma)
  • 2 tsp pandan paste or 1 tsp green food colouring (optional, for alternating pandan layers)
  • butter for greasing the pan and brush
  • icing sugar, for dusting (optional)

Step-by-Step Method

  1. Preheat the oven to 230°C (top grill/broil on) or use the highest grill setting; line a 20 x 20 cm square tin with parchment and lightly butter the sides and base.
  2. In a large bowl, cream the softened butter and caster sugar together until pale and fluffy (3–5 minutes) using a hand mixer or stand mixer on medium speed.
  3. Whisk in the egg yolks one at a time until fully incorporated; add the condensed milk, evaporated milk and vanilla, then mix until smooth. If using brandy/rum, add now.
  4. Sift the plain flour and custard powder together; fold them into the butter-egg mixture gently until you have a glossy, thick batter. Add the nutmeg, cinnamon and salt and fold to combine.
  5. Lightly fold in the beaten egg whites in two additions to loosen the batter — you want a smooth, pourable batter that still holds some body.
  6. Divide off about 2–3 tbsp of batter and mix with pandan paste or green colouring if you plan to do alternating pandan layers. Keep the rest plain.
  7. Spoon a thin layer (about 2–3 mm) of batter into the prepared tin, smoothing evenly with an offset spatula. Place under the preheated grill for 2–4 minutes until the top is golden and bubbly — watch carefully to avoid burning.
  8. Remove the tin, brush lightly if needed, then spread the next thin layer and grill again. Repeat, alternating plain and pandan (if using), until all the batter is used. Expect 12–20 layers depending on thickness; each layer takes about 2–4 minutes.
  9. If the top browns too quickly, lower the oven rack a notch or reduce grill intensity; conversely, move closer to the grill for faster caramelisation. Aim for evenly coloured, firm layers with lightly caramelised edges.
  10. Once finished, lower the oven to 160°C and bake the whole cake for a further 8–10 minutes to set through (optional for extra stability).
  11. Remove from the oven and let the cake cool in the tin for 20–30 minutes, then invert onto a rack to cool completely. Chill briefly to firm up before slicing for neat layers.
  12. Trim the edges with a sharp knife for tidy slices; dust with icing sugar if desired and serve in thin wedges. Store in an airtight container in the fridge for up to 5–7 days — bring to room temperature before serving.

Tips & Serving Ideas

  • Use room-temperature eggs and softened butter for a smooth batter; this is crucial for even layers.
  • If you don't have a top grill, use the oven's highest setting and place the rack near the top — but watch closely for burning.
  • Buy pandan paste at NTUC FairPrice, Cold Storage or wet markets; alternatively use pandan extract or a tiny pinch of green food colouring for pandan layers.
  • Work quickly between layers to keep batter texture consistent; you can keep the batter in a warm spot but avoid overheating.
  • Adjust sweetness or spice to local tastes — Singaporeans often like slightly less sugar; taste and reduce caster sugar by 10–20 g if preferred.
  • For cleaner slices: chill the finished cake for a couple of hours, then use a hot, sharp knife wiped between cuts.
  • Make-ahead: keep the cake in the fridge for up to a week, or freeze slices for up to 1 month — thaw in the fridge overnight and bring to room temperature before serving.
  • If you want fewer layers but the same flavour, pour slightly thicker layers and reduce grilling time proportionally.

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