More on the ‘all Malaysians are foodies’ theme.
It’s traditional in Sarawak, Malaysia’s largest state, to serve Kek Lapis for religious or cultural celebrations such as Hari Raya, Christmas, Chinese New Year, Deepavali and the harvest festival, Gawai Dayak, as well as for birthdays and weddings.
As eat my way through Borneo, one fabulous meal at a time, I’m introduced to Sarawak Kek Lapis. These layer cakes can have plain layers or be fancy with patterns, motifs, or shapes. All ‘must have at least two colours’ I’m told by the guide on the city tour when we visit one of Kuching’s many cake shops and sample some with names such as Blueberry Cheese, Swiss Roll, and the green and brown, Lapis Oreo.
These are no ordinary cakes, firm, moist, buttery, and not too sweet.
‘It’s hard to eat’ says an Italian writer as I photograph him, ‘they are so beautiful.’
They are cooked layer by millimetre layer, with each layer in the oven for only five minutes before being taken out, spread with butter and the next layer is put on and back into the oven – and repeated up to twenty times.
High heat, high yolk, and high butter content means these cakes keep well too. Considered a perfect gift by tourists from around Asia, cakes are also exported to Europe, North America, the Middle East and especially, Singapore.
Make sure you buy one, or some, from any of the sellers along the Kuching waterfront.