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The Sarawak layer cake, with its origin rooted in Indonesia's lapis legit or kek lapis Betawi (Batavia, the old name of Jakarta). [3] [4] draws influence from a European spit cake [5] [6] made by Dutch administrator's wives during the colonial period in Batavia. It found its way to Sarawak in the 1970s and 1980s, brought in by the Betawis.
A unique feature of Sarawak's open houses is the modern layered cakes. Sarawak layered cake with its elaborate pattern and variety of flavours is not only popular among the locals but also among visitors as gifts or for one's own consumption. The cake got its name from its multiple-layer taste and presentation; it must have at least two colours.
Spekkoek (Dutch: ⓘ; Indonesian: kue lapis legit or spekuk) is a type of Indonesian layer cake.It was developed during colonial times in the Dutch East Indies.The firm-textured cake is an Indo (Dutch-Indonesian) version of the multi-layered rice cakes that are usually seen in Southeast Asian desserts but using some Dutch ingredients like flour and butter.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, [5] Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
Notable dishes in the state include Sarawak laksa, [56] kolo mee, [57] and ayam pansuh. [58] [59] The state is also known for its Sarawak layer cake dessert. [60] Each ethnic group has its own delicacies with different styles of preparing, cooking, and eating food. However, modern technology has altered the way of cooking for native dishes.
Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).
For a Dobos torte, all cake layers are baked separately.. Whereas in modern layer cakes, layers are generally baked to a height of around 2 inches (5.1 cm) and split horizontally, another method of preparing cake layers is used for cakes like Dobos torte and Prinzregententorte: The cake batter is baked in seven or eight separate thin layers, [2] about a half-inch thick each in the finished stack.
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [4] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [5] Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore, southern Philippines, southern Thailand, Cambodia and Laos.