Sarawak layer cake
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The Sarawak layer cake, (Malay: kek lapis Sarawak or kek lapis moden Sarawak or kek lapis[1]) is a renowned delicacy from state of Sarawak, Malaysia, which comes in normal layers or in intricate patterns. This cake is distinguished by its intricate layers, vibrant colours, and rich flavours. It has become an integral part of Sarawakian culinary culture and an icon, celebrated for its craftsmanship and unique taste.
This cake that has its origin from
History
The Sarawak layer cake, with its origin rooted in
Originally served during evening
However, Sarawak took a distinctive path, infusing new ingredients, flavours, and colours into the layered cake, leading to the emergence of the modern Sarawak layer cake.[8] This innovative adaptation occurred as the Sarawak people added their own touches to the traditional recipe, resulting in a delightful variation unique to the region.[9]
Characteristics
Sarawakian modern layered cakes can be divided into two types: 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
BBC in its article,[10] described it:
Also called the Sarawak layer cake, kek lapis typically has a minimum of 12 layers. The cake is created by carefully adding one thin layer of batter after another onto a baking pan every few minutes, broiling (or grilling) each layer in the oven to ensure the lower layers are never burnt. The plain version alternates light and dark strips of cake batter, whereas the coloured cakes have geometric patterns that, depending on the final pattern, can involve 20 or more layers. The final cake is cooled and then cut into strips, with different pieces reassembled using thick jam or condensed milk as adhesive. Often, multiple cakes have to be baked, and pieces from each of them are assembled to create a complex pattern. This is then wrapped up in a thin cake layer of a single colour, or arranged between two sets of plain (ie, with no colours or patterns) multi-layered cakes.
Protected geographical indication
In Malaysia, kek lapis Sarawak (Sarawak layer cake) has been a protected geographical indication since 2010.[11] This means that any product may only be called "kek lapis Sarawak/Sarawak layer cake" if it is manufactured in Sarawak according to the specifications of the Sarawak Layer Cake Manufacturers Association. It is illegal to label a similarly-manufactured cake "kek lapis Sarawak/Sarawak layer cake" if it is not actually made in Sarawak, and strictly speaking, producers outside the state may only legally name their products "Sarawak-style" layer cake.
References
- ISSN 2600-7088.
- ^ Mohamad Syamim, Hamsawi (2021). Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes (masters thesis). Universiti Malaysia Sarawak (UNIMAS).
- ^ a b Vimal Palasekaran (October 14, 2018). "Kek Lapis: Saluting its sweet heritage". Free Malaysia Today.
- ^ "Kueh Lapis (or Kuih Lapis), Simply Delicious… Any Occasion". Kueh Lapis Singapore.
- ^ Zoe Li; Maggie Hiufu Wong (2 April 2017). "Cakes of the world: Tiramisu, cheesecake, Pavlova and more national treats". CNN.
- ^ "Lapis Legit". Atlas Obscura.
- ^ "Sarawak Layer Cake aka Kek Lapis Sarawak | Malaysia Borneo". Visit Sarawak 2022 #BounceBackBetter. 2019-12-11. Retrieved 2024-04-05.
- ^ Meran Abu Bakar (19 July 2013). "Tarikan kek lapis Sarawak". Utusan Malaysia (in Malay). Archived from the original on 13 April 2016. Retrieved 28 March 2016.
- ^ "Healthier trends for Kek lapis Sarawak". The Borneo Post. 26 July 2013. Retrieved 14 August 2013.
- ^ Ramadurai, Charukesi. "Kek lapis: The most beautiful cake for Ramadan". www.bbc.com. Archived from the original on 2024-04-11. Retrieved 2024-04-11.
- ^ KEK LAPIS SARAWAK Geographical Indication at the Intellectual Property Corporation of Malaysia