My curiosity took me even further, and at Maria Kek Lapis, a cute shop in one of the Kuching alleys, at 4 Jalan Bishop Gate, I asked to tell me the ‘secret’ behind these delicacies. As a rule, all Kek Lapis must have at least two colours! This new generation of eye-catchingly bright layers cake is called Kek Lapis Qalas Qalas and they can be divided into two categories: ordinary layered cakes and cakes with patterns, motifs and shapes. My research started with a bit of history of Kek Lapis, which seems to have been originally baked in the neighbouring Indonesia, and introduced to the people of Sarawak later, though there is also a theory that modern Sarawakian layered cakes were introduced to the people of Sarawak from innovation inspired by Western cake-making in early 1980s, using different ingredients and baking methods and giving the Sarawak version a totally unique look, crafted intricate designs and original flavours. I was deeply taken by Kek Lapis, and promised myself to get to know more about these traditional handcrafted cakes. Check them out on, you can even buy online if you live in Malaysia. Stock images via Depositphotos.I was informed that Dayang Salhah began its operations in 1997 as a small family business, and that today it has evolved into the most famous and established manufacturer of Kek Lapis Sarawak. Thank you so much!Ĭover photo by tehcheesiong. We really appreciate your support as it helps us make more of these free travel guides. We only recommend products and services that we use ourselves and firmly believe in. Some of the links in this article on Malaysian desserts are affiliate links, meaning we’ll earn a small commission if you make a booking at no additional cost to you. In any case, whatever their exact definition may be, just know that they’re delicious and you need to eat them as often as you can while in Malaysia. No matter how or what they’re made with, kuih are colorful, bite-sized, and often artfully prepared confections usually enjoyed with tea, just like wagashi. I had never heard that comparison before but it’s actually a great way of describing them. In my research to understand kuih, I found this excellent kuih guide which likens them to Japanese wagashi. While most types of kuih are made with rice or glutinous rice, some can be made with other types of grain as well. Is rice the unifying factor? It may have been at one point, but not anymore. They can be sweet or savory and cooked through steaming, baking, frying, or boiling. Kuih literally means “cake” but it can also refer to different types of cookies, biscuits, pudding, donuts, dumplings, and pastries. As described, Malaysian kuih is similar to Filipino kakanin but the former seems to be a broader term. If you find yourself confused by the concept of “kuih”, then you’re not alone. Check out Cookly for a list of cooking classes in Malaysia. Eating kuih is one thing, but learning how to actually make it yourself is another. MALAYSIAN COOKING CLASSESįood tours are awesome, but if you want to really dive into Malaysian cuisine, then you may want to take a cooking class as well. Check out Get Your Guide for a list of food tours in Malaysia. Not only can a knowledgeable local take you to the city’s best markets, restaurants, and street food stalls, but they’ll be able to explain all the dishes to you in more detail as well. Photo by tehcheesiong MALAYSIAN FOOD TOURSĮxploring the many desserts and dishes of Malaysia on your own is always fun, but if you’re interested in learning more about the cuisine, then you may want to join a guided tour.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |