![]() ![]() It can be expensive, due to the high cost of some ingredients, intensive labour, time, skill, and planning that goes into each one. Kek Lapis Sarawak was once only baked for special holidays such as Gawai Dayak or Hari Raya, but today, it’s increasingly sold year-round for birthdays and weddings as well. Producers outside the state may only legally name their products “Sarawak-style” layer cake. This means that “Kek Lapis Sarawak” or “Sarawak Layer Cake” can only be called that if it is manufactured within Sarawak’s border, and according to the specifications of the Sarawak Layer Cake Manufacturers Association. Since 2010, Kek Lapis Sarawak has been selected as a protected geographical indication of Sarawak. When the cake is finished and sliced, their kaleidoscopic beauty appears as the cross-sections of the cake, revealing how much hard work, imagination, attention to detail and skilfulness went into making it. It's said that a Sarawak layer cake has to have at least 2 different colours in it. ![]() The patterns can range from a simple one to a very complicated one. The layers are arranged in a way to create beautiful patterns with wonderful colours. The cake is then strategically cut and reassembled, using condensed milk or jam as a binding agent. Sarawak layer cake is exactly as the name says, a cake that has various layers. The layer sequence is carefully calculated and planned for the arrangement in later steps. Then a new thin layer of batter is added every few minutes. To create the layers or designs, the batter (made from flour, egg, milk, butter, and various ingredients that provide flavours and colours) must be baked in large pans in a thin layer. ![]() Plus, Sarawak Kek Lapis is made using Western cake-making techniques. The Sarawak people then added new ingredients, flavour and colour that resulted in a newer version layer cake, which then became Kek Lapis Sarawak. It was introduced by the Betawi people from Indonesia in the 1970s and 1980s, who brought their own Indonesian-Dutch fusion layer cake called Kek Lapis Betawi or Lapis Legit to Sarawak. Kek Lapis Sarawak is a relatively new dessert. It is more well known for its crazy layers of beautiful colours and kaleidoscopic designs, even though some Kek Lapis Sarawak are made with ordinary horizontal layers. More detailed cakes often require special moulds to maintain the perfect layer thickness.Kek Lapis Sarawak is a popular layered cake served in Sarawak, especially during festive occasions. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. The batter uses butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The cake can be baked in an oven or microwave. Sarawakian modern layered cakes can be divided into two categories: cakes with ordinary layers and cakes with patterns, motifs, or shapes. In 2011, cake maker Kek lapis Qalas Qalas introduced modern design to the traditional layer cake, along with new flavours. ![]() In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s. Layer cakes from Sarawak look and taste different due to their distinct patterns and colors. 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. During the time, Betawi people came to Sarawak and taught the people there how to make the spiced Betawi cake. According to history, layer cakes have been made in Jakarta, Indonesia since the 1970s and 1980s. ![]()
0 Comments
Leave a Reply. |