Sarawak layer cake

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Sarawak Layer Cake
Kek Lapis Sarawak.jpg
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, the cakes 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[edit]

According to history, layer cakes have been made in Jakarta, Indonesia since the 1970s and 1980s. During the time, Betawi people came to Sarawak and taught the people there how to make the spiced Betawi cake. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the 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, cake maker Kek lapis Qalas Qalas introduced modern design to the traditional layer cake, along with new flavours. [2]

Characteristics[edit]

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[edit]

  1. ^ Meran Abu Bakar (19 July 2013). "Tarikan kek lapis Sarawak" (in Malay). Utusan Malaysia. Retrieved 28 March 2016. 
  2. ^ "Healthier trends for Kek lapis Sarawak". The Borneo Post. 26 July 2013. Retrieved 14 August 2013. 

External links[edit]