INGREDIENTS:

• 10 eggs
• 450 g butter
• 200 g wheat flour
• 100 g of powdered horlicks / milo
• 160 g granulated sugar
• 1 small bottle of pandan paste
• 1 tbsp ovallette
• 340 g condense milk
• 180g SUNSTAR SERI KAYA
• 1 tsp vanilla essence

INSTRUCTIONS

1. Whisk the eggs, sugar and ovalette.
2. In a separate container, beat the butter with condensed milk till creamy white. Then add the coconut powder and whisk again until evenly mixed.
3. Join both egg mixture and butter mixture together. Mix well.
4. After that add in SUNSTAR SERI KAYA, pandan paste and horlicks. Mix well.
5. Finally, add in flour and vanilla essence and stir.
6. Line 8″ x 8″ baking tray with baking sheet and grease a thin layer of butter all over the sheet. Pour a thin layer of the mixture and flatten it (abt 5 tablespoons).
7. Bake the first layer at temperature 170C till it turns brown. Use oven setting : top heat. Repeat the process until flour mixture runs out.
8. For the final layer, bake using the top heat setting until brown and then bake with bottom heat for 10 minutes.
9. Once cooked, remove the cake from the oven and cool it before cutting.
10. How to store kek lapis: Remove the outer excess oil by using oil absorbent paper and wrap with cling wrap. Store in a suitable size container. Then, put it in the fridge.