Sarawak layer cake
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A colourful Kek Lapis containing raisins | |
| Alternative names | Kek lapis Sarawak, Kek lapis Moden Sarawak, Kek Sarawak, Kek lapis |
|---|---|
| Type | Layer cake |
| Place of origin | Malaysia |
| Region or state | Sarawak |
| Main ingredients | Butter or vegetable oil, milk, eggs, jam |
 Cookbook: Sarawak Layer Cake  Media: Sarawak Layer Cake | |
The Sarawak layer cake is a layered cake, traditionally served in Sarawak, Malaysia on special occasions. In the Malay language, they are known as kek lapis Sarawak, Kek lapis moden Sarawak, 'or simply Kek lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, birthdays and weddings. People in Malaysia practice an open house on festival day. A unique feature of Sarawak's open houses is the modern layered cakes.
History
According to history, layer cake starts in Jakarta, Indonesia since the 1970s and 1980s. During the time, Betawi people come to Sarawak and teach the people there how to make the spice Betawi cake. The Sarawak people then add new ingredients, flavour and colour that resulting in a new version of layer cake been introduced and named as Sarawak layer cake.[1] In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s.
In 2011, the history of Sarawak layered cakes once again change by a new generation (Sarawakian) of innovative natural layer cakes evangelist named Kek lapis Qalas Qalas. By introducing modern design and traditional layer, coupled with new flavours which inspired from home-made inspiration, each layer is tastefully interlaced with various natural flavours in between the original recipe, modern taste and knowledge from their ancestor.[2]
Characteristics
Sarawakian modern layered cakes can be divided into two categories: cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colours. The cake can be baked in an oven or microwave. The batter uses butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.
References
- ↑ Meran Abu Bakar (19 July 2013). "Tarikan kek lapis Sarawak" (in Malay). Utusan Malaysia. Retrieved 28 March 2016.
- ↑ "Healthier trends for Kek lapis Sarawak". The Borneo Post. 26 July 2013. Retrieved 14 August 2013.
External links
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