The art of Kek Lapis: Malaysia’s layer cake tradition

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The cake is a sublime art structure, affecting multiple colors and flavors, blending into an oh-so-soft and tasty cake that conceals a kaleidoscope of intricate geometric patterns.
The cake is a sublime art structure, affecting multiple colors and flavors, blending into an oh-so-soft and tasty cake that conceals a kaleidoscope of intricate geometric patterns.

The cake is a sublime art structure, affecting multiple colors and flavors, blending into an oh-so-soft and tasty cake that conceals a kaleidoscope of intricate geometric patterns.

Introduction to Kek Lapis

As Malaysia prepares for Raya, the local name for Ramadan, the rich aroma of kek lapis fills the air. Kek lapis, or layer cake, holds a special place in Malaysian festivities, enticing both the eyes and the taste buds.

Baking as a Scientific Endeavor

In Seri’s baking studio near Kuala Lumpur, the process of making kek lapis resembles a scientific experiment. With her background as an engineer, Seri approaches baking with precision and patience, spreading the batter meticulously to create intricate patterns.

The Role of Science in Baking

Similarly, Karen Chai, another engineer turned baker, employs her scientific knowledge in her kek lapis creations. 

After studying pastry arts in Paris, she returned to Malaysia and focused on perfecting the traditional kek lapis, drawing from her mother’s recipe. Chai emphasizes the importance of understanding the science behind baking to achieve the desired texture and consistency.

Also read: Unraveling the mystique of carbonara: Rome’s culinary gem

Historical Roots of Kek Lapis

Originally from Indonesia, kek lapis made its way to Malaysia through the state of Sarawak on the island of Borneo. Introduced by Dutch colonizers in the mid-19th century as a plain European spit cake, Indonesians added local spices to create lapis legit, also known as the thousand-layer cake.

Conclusion: A Fusion of Tradition and Innovation

The tradition of kek lapis in Malaysia showcases the fusion of traditional recipes with modern baking techniques. With a nod to its historical roots and a touch of scientific precision, kek lapis continues to delight Malaysians during festive celebrations like Raya.

Gary Monroe

Gary Monroe is a seasoned contributor to the Los Angeles Business Magazine, where he offers insightful analysis on local business trends and economic developments. With a focus on Los Angeles' dynamic commercial landscape, Gary's articles provide valuable perspectives for entrepreneurs and business professionals in the city.

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