Kek Lapis is a stunning and popular treat, especially during Ramadan. The Sarawak layer cake is known for its intricate patterns and vibrant colors. This makes it a feast for the eyes as well as the taste buds. It’s a traditional delicacy in Sarawak, Malaysia, and is often served during special occasions, including religious celebrations like Eid al-Fitr.
Kek lapis, also known as Sarawak layer cake, is a delicious and visually striking dessert that plays a significant role in Ramadan celebrations. This Malaysian delicacy, which originated in Indonesia, is made with multiple thin layers of batter, carefully baked to create intricate geometric designs.
Walking into a bakery preparing kek lapis is a feast for the senses. The rich, buttery aroma fills the air as bakers meticulously spread batter, bake each layer, and assemble the cake with precision. The process is time-intensive, requiring skill, patience, and a steady hand to achieve the final masterpiece.
History Of The Taste
This cake has a fascinating history. In the 19th century, Dutch colonizers introduced a layered spit cake to Indonesia. Over time, local bakers infused it with spices such as cinnamon, nutmeg, and cloves, creating lapis legit. When the cake arrived in Malaysia in the 1970s, Sarawak bakers turned it into an edible work of beauty, incorporating bright colors and complex patterns.
Baking kek lapis is no simple task. A classic version has at least 12 layers, while more elaborate designs can exceed 20. The batter is carefully layered and baked repeatedly, ensuring each section is cooked without burning the previous ones. Once cooled, bakers cut and arrange the pieces using jam or condensed milk as an adhesive to assemble the final design. Some patterns require days of planning and execution.
Modern bakers are adding new twists to this traditional dessert. Some experiment with ingredients such as peanut butter, coconut flour, and dried fruits, while others create decorative chocolate batik art on the top layer. Flavors range from pandan and red velvet to popular malted drinks like Milo and Horlicks.
Kek lapis is highly sought after during Ramadan and other festive occasions, such as Chinese New Year and Christmas. Due to their labor-intensive preparation, these cakes can cost up to RM 300 per kilogram. Despite the effort involved, small-batch bakers continue to craft these stunning treats, keeping a treasured culinary tradition alive.
