In East Java, Kue lapis malang refers to a two-layered cake that is made with a different technique. But has a strong, chewy, gelatin-like texture due to rice flour. One bite in your mouth, Kuih lapis tastes very much like a jelly cake. The layers are built in such a way that each of the colour is used alternatively to give the final product an alternatively-coloured pudding layer cake.Ĭommonly served as a dessert, before cutting and serving, Kuih lapis need to be cooled down completely after it is steamed. Popular colours used are red and green - the green colour is achieved by using the healthy nutritious pandan. Unlike the Lapis Legit, Kuih Lapis is a steamed layered cake consisting of rice flour and tapioca flour along with other ingredients. Kuih lapis is another traditional Asian dessert popular in parts of Southeast Asia such as Malaysia, Indonesia, and Singapore. It is called the Sarawak layer cake or Kek lapis Sarawak which has deeper and more intense flavouring. Since Lapis legit has spread to Malaysia, a new modified version of the layer cake has been developed in Sarawak. This includes white coffee, durian, prunes, cranberries, pandan, mocha, etc. In Indonesia and other parts of Southeast Asia, layer cakes are flavoured according to the population’s taste preference. Indonesian layer cakes are typically very labour-intensive, requiring meticulous and precise methods to build a large number of layers, as many as 18 layers. Additionally, it is also served or given as gifts during many local festivities such as at birthday parties and weddings. These cakes are very popular and served as a holiday treat or as memorable souvenirs. This firm-textured cake is a Dutch-Indonesian version of the European multi-layered traditional spit cake. Traditionally known as Lapis Legit (Spekkoek in Indonesian), layer cake was first made in the 19th century Dutch colonial times in Indonesia. If you ever think of trying Indonesian layer cake in Kuala Lumpur, try Ambon Layer Cakes. Of course, the quality of the cake fully relies on the quality of the ingredients used. With authentic Indonesian spices (cardamom, cinnamon, clove, mace, and anise) infused with a generous amount of flour and eggs, these cakes are never a disappointment. Starting with the mothership, we swear by the succulent, aromatic taste of Indonesian layers cake. And since we are from Asia, we hope you join hands with us as we explore the most popular layer cakes that exist in all of Asia. These unsung heroes of layer cake are the primary focus of today’s blog. While most of us are familiar with the common cream-filling layer cake such as black forest cake or rainbow confetti birthday cake or wedding cake, the real deal lies in those layer cakes that are not very popular across the world. Usually, one tiny slice of these layer cakes is often enough to take you on a heavenly trip to unicorn island where nothing bad exists, ever. It’s got layers, surprises in between the layers, exotic spices, finger-licking cream if any.
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