Party cakes can make any occasion special, and the Malaysian Sarawak layers cake, also known as kek lapis Sarawak, is so beautiful that it is the centerpiece of the table in itself.
First baked in the 1970s, Indonesian puff pastries originally inspired the bakers of Sarawak State to develop their own version with intricate designs of thin layers and a pleasant natural flavor.
First baked in the 1970s, Indonesian puff pastries originally inspired the bakers of Sarawak State to develop their own version with intricate designs of thin layers and a pleasant natural flavor.
Malaysian Kek Lapis Sarawak, The layers cake with geometric patterns
At first, these pastries were prepared for special holidays, but later the popular dessert became a subject of regional pride, and now it can be bought all year round from master bakers who have perfected their skills over the years.
Making a Sarawak puff cake is a laborious process: it can take up to 8 hours to make one such dessert. It got its name thanks to the geometric patterns obtained from layers of different colors (translated from Malay "lapis" means "layer").
To get these patterns, the dough must be baked in large tins, adding each new thin layer of color every 10 minutes. The cakes are then cut in a special way based on a sketch drawn up by the baker, after which they are "harvested" again using condensed milk or jam as a binder.
Making a Sarawak puff cake is a laborious process: it can take up to 8 hours to make one such dessert. It got its name thanks to the geometric patterns obtained from layers of different colors (translated from Malay "lapis" means "layer").
To get these patterns, the dough must be baked in large tins, adding each new thin layer of color every 10 minutes. The cakes are then cut in a special way based on a sketch drawn up by the baker, after which they are "harvested" again using condensed milk or jam as a binder.
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Take a look at this unusual Malaysian dessert and how it is made:
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