Kuala Lumpur, Malaysia: As the festive season of Raya approaches, the tantalizing scent of kek lapis, an exquisite Malaysian layer cake, wafts through the air. Seri and Karen Chai, two engineers turned bakers, have mastered the art and science behind this culinary marvel.
Kek lapis, also known as the Sarawak layer cake, originated in Indonesia and found its way to Malaysia in the 1970s. Sarawakians added their own touch, creating a masterpiece with multiple layers, vibrant colours, and intricate patterns.
Crafting kek lapis is a meticulous process. Thin layers of batter are carefully spread and broiled to create a stunning contrast of light and dark strips. The cake is then skillfully sliced into strips and reassembled using edible glue. The result is a visually stunning creation encased in a thin outer layer.
Seri and Chai’s creativity knows no bounds. Seri incorporates chocolate batik art, merging traditional Malaysian art with kek lapis. Chai experiments with innovative ingredients and unique flavours, pushing the boundaries of this beloved delicacy.
Although the process is time-consuming and the ingredients are high-quality, the demand for kek lapis remains strong. Its rich texture and flavours make it a must-have during Raya, cherished by Malaysians of diverse backgrounds.
Seri, Chai, and other dedicated bakers are on a mission to preserve and promote the Sarawak culinary tradition. Their unwavering commitment to this labour-intensive craft is a testament to their love for their cultural heritage. Each slice of kek lapis is not just a cake but a tantalizing taste of Malaysia’s rich and vibrant culinary heritage.
