Prune Kueh Lapis
A Singapore-style twist on the classic Peranakan kueh lapis — buttery layered cake studded with soft prunes, grilled layer-by-layer for a rich, festive treat.
About this dish
Prune Kueh Lapis brings a local twist to the beloved Peranakan layered cake that many Singapore families enjoy during festive seasons and special gatherings. Think of it as the kueh you see at kopitiam birthday spread or the neat slices served at a Tiong Bahru boutique bakery — dense, buttery and ribboned with delicate baked layers, but lifted by sweet, caramel-like prunes. It’s perfect for Chinese New Year entertaining, potlucks at the block party, or an indulgent afternoon tea with kopi and friends.
This version uses soaked prunes (or prune jam if you prefer), orange zest and a touch of warming spice to cut through the richness. The method is traditional: a relatively thin batter baked in multiple thin layers under the grill or broiler to produce that signature striped effect. The result is a cake that’s moist with a tight, tender crumb and a glossy caramelised top — a texture and flavour Singaporeans who love Peranakan kueh will recognise immediately.
Because the cake is made one layer at a time, the recipe suits a patient home baker in a Heartland kitchen or an apartment in the CBD with a small oven. Buyers at NTUC or Cold Storage can easily source the dried prunes and butter; if you’re short on time, there are smart shortcuts — see the tips for using prune jam, a portable blowtorch for finish, and make-ahead advice for lunchbox slices. Serve thin slices with a strong cup of kopi, a pot of Chinese tea or chilled barley water — a simple, nostalgic combination for Singapore afternoons.
Ingredients
- 200 g unsalted butter, softened, plus extra for greasing
- 180 g caster (superfine) sugar
- 8 large eggs, separated (yolks and whites kept apart)
- 150 g dried prunes, pitted and finely chopped
- 120 ml hot water or warm black tea (to soak prunes)
- 1 tbsp brandy or dark rum (optional, for soaking prunes)
- 200 g plain (all-purpose) flour, sifted
- 30 g cornflour (cornstarch)
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Zest of 1 small orange (optional, brightens prune flavour)
- 2 tsp vanilla extract
- 80 ml evaporated milk or whole milk
- Pinch of fine salt
- 2 tbsp condensed milk (optional, for extra caramel note)
- Vegetable oil or butter to grease the tin, plus baking paper to line
- Fruit jam or prune jam, 2 tbsp (optional glaze)
- Icing sugar for dusting (optional)
Step-by-Step Method
- Soak the prunes: Place chopped prunes in a bowl and pour over 120 ml hot water or warm black tea and 1 tbsp brandy if using. Let soak for 20–30 minutes, then mash coarse with a fork or blitz briefly in a food processor; set aside with any remaining soaking liquid.
- Prepare the tin and oven: Preheat the oven to the grill/broil setting (high) or the top-heat element. Line a 20 x 20 cm (or similar square) tin with baking paper and grease well. Position the oven rack about 10–12 cm from the top heating element so layers brown quickly.
- Make dry mix: In a bowl, sift together plain flour, cornflour and baking powder. Stir in cinnamon, nutmeg and a pinch of salt. Keep to one side.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and caster sugar until pale and fluffy (about 3–4 minutes with a hand mixer). Add the condensed milk if using, then beat in the egg yolks one at a time until smooth and glossy. Mix in vanilla and orange zest.
- Combine batter: Fold the dry ingredients into the butter mixture gently, alternating with the milk and some of the reserved prune soaking liquid (use enough so batter is thick but spreadable — about 80 ml total). Stir in the chopped/mashed prunes.
- Whisk egg whites: In a clean bowl, whisk the egg whites to soft peaks. Gently fold about a third of the whipped whites into the batter to loosen it, then fold in the remaining whites carefully to keep as much air as possible for a tender crumb.
- Layer-and-bake: Spoon a thin layer of batter (about 3–4 mm) evenly into the prepared tin and smooth with an offset spatula. Place under the grill (top heat) for 3–6 minutes until the layer is golden and set — watch closely to avoid burning. Remove, add the next thin layer and repeat. Aim for 10–12 layers depending on batter quantity and tin size. Lower or raise rack distance to control browning speed.
- Final bake and cool: After the last layer is grilled and golden, reduce oven to 160°C and bake for 8–10 minutes to set the center (optional but helpful for even cooking). Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Finish and store: If desired, warm prune jam and brush a thin glaze over the top. Dust lightly with icing sugar before serving. Keep chilled in an airtight container for up to 5 days; bring to room temperature before serving.
Tips & Serving Ideas
- Soak prunes overnight in brandy or tea if you have time — it deepens flavour and softens fruit for an even texture.
- If your oven broiler is very hot, hold the tin further from the element and grill in shorter bursts (2–3 minutes) to avoid burning; Singapore ovens vary by household (HDB vs condo).
- Use a small offset spatula to spread each thin layer evenly; this keeps layers consistent and the final slice neat for sharing at gatherings.
- Short on time? Replace soaked chopped prunes with 150 g prune jam or plum paste mixed into the batter for a smoother, quicker finish.
- Storage: wrap the cooled cake tightly and refrigerate. Serve slices at room temperature — the flavour opens up like many kopitiam cakes after resting.
- Local swaps: prunes are easy to find at NTUC, Cold Storage or Sheng Siong; dried apricots or dates can be substituted for a different fruity note.
- To accelerate caramelisation on top, a quick pass with a handheld blowtorch gives a glossy finish similar to professional bakeries in town.
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