IN the vibrant tapestry of Malaysian culinary delights, one dessert stands out, captivating taste buds with its myriad of colours and flavours — kek lapis Sarawak. Sarawak has gifted the world this delectable treat, where each layer unfolds a story of East-meets-West fusion.
Though familiar to most Malaysians, kek lapis Sarawak enjoys a more modest following beyond the country's borders, known primarily to those introduced to it by expat Sarawakians. Defined by its multiple layers, rich taste, and vibrant colours, this cake is a celebration of intricate patterns and a fusion of charming tastes that melt in your mouth.
What makes kek lapis Sarawak truly exceptional is its diverse range of flavours. From traditional pandan, gula melaka, and Cadbury chocolate to the innovative red velvet, Horlicks, and fruity infusions, each layer is a delightful surprise. The cake, with its captivating patterns, falls into two categories: those with normal layers and those boasting intricate designs.
Originally reserved for festive and special occasions, kek lapis Sarawak's popularity has propelled it into year-round indulgence. Its significance is underscored by the fact that it now holds a protected geographical indicator (GI) status, symbolising its deep-rooted connection to Sarawak's cultural heritage.
TRACING THE ORIGINS
The origins of kek lapis Sarawak trace back to the 1970s and 1980s when the Betawi community from Batavia, Indonesia, introduced their layered cake to Sarawak. Initially known as kek lapis Betawi or "spiced Betawi cake," it drew inspiration from Dutch-administrator wives' cakes in Batavia. These cakes, served during evening teas, incorporated exotic spices like cinnamon, cardamom, clove, and star anise.
While Johoreans adhered closely to the spiced flavours of kek lapis Betawi, Sarawak embraced innovation by infusing Western cake-making techniques. The result was a moist, flavourful cake featuring an array of tastes that set kek lapis Sarawak apart.
THE ART OF LAYERING
Creating kek lapis Sarawak is an artful process that combines Western baking techniques with Sarawakian ingenuity. The batter, a mix of butter or vegetable oil, milk, and eggs, undergoes meticulous layering. The unconventional baking process involves broiling the layers progressively, ensuring each layer cooks without overcooking those beneath.
The result is a three-inch-high, eight-inch-wide marvel with a firm texture and sweet, sticky spreads between layers. An authentic kek lapis Sarawak demands patience, taking between four to six hours to prepare. Whether adorned with intricate patterns or showcasing plain layers, each bite invites an appreciation for the craftsmanship and dedication woven into this delectable Sarawakian creation.
So, the next time you savour a slice of Kek Lapis Sarawak, relish each moment, acknowledging the skill and patience embedded in every layer—a testament to the culinary heritage of Sarawak.
