Sarawak layer cake1/31/2024 That way, I’m not too guilty nor skimping too much on the eggs. I can’t decided which to make, so I came up with 1/2 whole eggs and 1/2 egg yolks. Kek lapis are known for being rich in EGG YOLKS, in the recipe, it’s either 10 whole eggs or 30 egg yolks. I found the recipe thru Wendy’s site and made a little modifications to it. I’ve never tasted a Sarawakian kek lapis before. There are usually colours to make it more “interesting”, and because of that. Some had diagonal and vertical layers in between horizontal layers. The other type of kek lapis, the one that I’m more afraid of, had tons of colours. It’s expensive, and had alot alot alot of layers! There after, I hadn’t had much kek lapis cause I don’t know where to find the Indonesian ones. Like it’s this crazy rich, aromatic and eggy cake that if you savour a few more pieces, your arteries will burst kidding. Many many many years ago, my mum brought back kek lapis, from Indonesia. I don’t know why I haven’t made kek lapis yet! And I’m always amazed by people who makes them cause I have been told it’s a grueling process and may take a few hours! Making an entremet could take a few hours, a fondant cake could take more than that. See, I haven’t made kek lapis my whole life before. Let’s hope there’s no flood, and for those driving back hometown to celebrate this festive season, please PLEASE drive carefully □Ĭan someone tell me, if layer cakes are originally from Indonesia or Sarawak ? I have 2 perceptions of them. All these year, Chinese New Year has been very very hot and bright, this year, it looks like it’s gonna be a damp and wet CNY. Not too bad, but doesn’t look nice.The last weekend has been filled with too much rain. the bottom was very brown and dry but after keeping the cake overnight in a tupperware, luckily the dry bottom moistened up. If the fan cannot be turned off, like my oven, even on grill mode, bake this cake in a shallow water bath to prevent the base from over browning… I over browned at my first attempt. Switch off oven fan when u do this cake, if not, the bottom will burn at the end of the baking. You can either heat up in the preheating oven or over a pot of hot water. Pan needs to be heated up at step 2 for even distribution of batter. Repeat step 10 until all batter is used up. Spread another ladle of batter over the cooked layer, and repeat step 9.ġ1. Remove from oven and press cake layer to remove excess air. Spread a ladle of batter evenly onto hot pan.ĩ. Beat sugar and butter until light and fluffy.Ĥ. (My oven has either 230C or 250C setting, so I used 230C)Ģ. In Malaysia, the size of canned condensed milk is approximately 510gm each, so I adjusted the recipe to finish up one can of it. This is a good site for kek lapis, but it's in Malay. Then I made other Layer cakes based on the 10 eggs recipe I found. Luckily I found a recipe that uses 10 whole eggs *Phew* The original Sarawak Layer cakes use 30 egg yolks in each cake, but I'm not going to do that. I prefer each cake to take on one flavour only. And I don’t like it to be a mixture of everything, Horlicks, kaya, peanut butter or whatever u can think of…. But I’m not going to go thru that (I’m lazy)… taste is what that matters. The Sarawak version makes paterns with the cakes, to me it looks like their traditional woven cloth, pua kumbu. I used to think only the Indonesians make layer cakes, I didn’t know that Sarawakians bake these too.and make it to be part of their culture. My ex colleague introduced me to Sarawak Layer cakes, or Kek Lapis Sarawak.
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