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In my previous review on Happy Avenue (click here to read), I had raved about Judy Then’s traditional plain kueh lapis which I totally adore. It is a layered cake any kueh lapis aspires to be – buttery rich and full of egg flavour – minus the unwelcome grease on the fingers.
When Judy told me she would be launching some new flavours of kueh lapis, I was pretty excited to find out what was up her sleeves this time.
Introducing the new flavours…
Having me to taste and review kueh lapis is a very tricky thing because I am very old-fashioned when it comes to kueh lapis and I only go for the plain one as I don’t like having other ingredients masking the original taste of the cake.
So how did each flavour fare with me?
Of the four flavours I had tried, this emerged as the only winner. I always love my red beans and I enjoy any dessert with red beans in it. The reason why I liked this was because the thick yet subtle Japanese Azuki Beans that were wrapped between the layers of the cake complemented the kueh lapis rather than taking centre stage. The red beans were coarsely pureed so I could still taste some beans in grainy form which was better than having a smooth and flat paste in terms of texture. It wasn’t overly sweetened too and it was redolent of the natural aroma of beans. The kueh lapis itself had a soft and moist body. Absolutely buttery and eggy just like the first time I had it.
This tasted buttery with a light coffee aroma that wasn’t too overpowering but it wasn’t as moist as I hoped it would be. There were also some bits of undissolved coffee powder that gave a bitter after-taste as there wasn’t enough sweetness to balance it out.
I was very looking forward to trying the pandan kueh lapis but strangely, there was a bitter after-taste after taking my first bite. I wasn’t sure where the bitterness came from, could be the pandan leaves but this concoction tasted weird and it didn’t have the familiar sweet-smelling pandan aroma like those from pandan cakes.
The hazelnut chocolate spread saved the pandan kueh lapis in this. The body still didn’t taste right but the thick, rich and chocolatey nutella managed to salvage any unpleasant after-taste so all that was left tingling in the mouth was just the nutella.
Japanese Azuki Beans / Pandan Nutella
Though there are more misses than hits this time, I am certain Judy is continuing to work on improving her recipes with the feedback she receives for these new flavours.
If you would like to order a kueh lapis, you know where to get hold of Judy.
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