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The Sarawak layer cake, ( Malay: kek lapis Sarawak or kek lapis; Jawi: كيك لاڤيس سراوق [1]) is a renowned delicacy from state of Sarawak, Malaysia, which comes in normal layers or in intricate patterns. This cake is distinguished by its intricate layers, vibrant colours, and rich flavours. It has become an integral part of ...
Pandan cake. Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon. [1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Bahulu or baulu ( Jawi: باهولو) is a traditional Malay pastry ( kue / kuih ). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. [2] [3] There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and ...
Malay sponge cake [a] is a popular dessert cake in Guangdong and in Hong Kong. It usually can be seen at a traditional teahouse in Guangdong and Hong Kong. The cake is made of lard or butter, flour, and eggs, using a bamboo steamer to develop puffiness. An entire Malay sponge cake is a huge yellow round cake, but is generally sold as slices in ...
Sarawakian cuisine is a regional cuisine of Malaysia. Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the ...
Ais kacang Batik cake. Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: generous amounts of coconut milk are used, and the finished product usually flavoured with gula melaka (palm sugar) and pandan ...
A spiced layered cake, made mainly of egg yolk, flour and margarine/butter. Pandan Cake: Southern Peninsular Dessert A light, fluffy, green-colored sponge cake flavored with the juices of pandan leaves. Bahulu: West Coast Peninsular Dessert A Malay traditional cake with soft texture. Usually served for breakfast. Malay sponge cake: Peninsular ...