I saw Hui Cheng posting this recipe so I thought I’d put it here for easier reference.

This recipe is so rich of egg yolk with zero – yes, zero egg white. I have recorded it here in case I feel like having something so rich and decadent one day. There will be such a day.

Hui Cheng’s 30-yolk Kueh Lapis

Hui Cheng’s 30-yolk Kueh Lapis


300g butter

30 egg yolk

250g sugar ( divide into 1/2 and I used 220g only)

3 tbsp condensed milk

2tbsp rum

I tsp vanilla paste

50 g superfine flour (cake flour)


  1. beat butter with 1/2 (125g) sugar until fluffy
  2. in a separate bowl beat egg yolk ( 1 st a time )with 1/2 (125g) sugar , condensed milk until thick and fluffy
  3. fold in flour, rum,vanilla paste mix till well combined.
  4. Fold egg yolk mixture and( 1) butter mixture togather mix till well combined.
  5. grease and line an 8 inches square tin . Scoop 120 g of cake mixture for 1st layer level it and bake in preheated oven at 180c on upper shelf for 5-7 minutes.
  6. Bring out cake tin layering using 100g of cake mixture from 2nd layer till cake mixture used up .
  7. place a piece of parchment paper on top of baked surface. Use a metal flattener to press all around surface , expelling all air bubbles trapped. Otherwise the cake arches and surface will look pimply.
  8. Tips: check the first few layers to determine the exact time needed as each oven is different. Best Keep overnight before served. Happy baking!