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The Sarawak layer cake, (Malay: kek lapis Sarawak or kek lapis; Jawi: كيك لاڤيس سراوق [1]) is a delicacy from state of Sarawak, Malaysia, which comes in normal layers or in intricate patterns. It is often served on special occasions, such as cultural and religious celebrations, including marriages and birthdays.
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 Peninsular Malaysia.
Jala. Kuih jala gulung (left) with Kuih goyang (right). Jala is a traditional kuih from Sabah and Sarawak in Malaysia and Brunei. [ 1][ 2][ 3] In Sarawak, it is known as the traditional snack called the "sarang semut" (ant nest) for the Iban people. [ 4] It is very different from the roti jala in Peninsular Malaysia .
Spekkoek (kue lapis legit or spekuk in Indonesian) 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.
Culture of Sarawak exhibits notable diversity in ethnicity, cuisine, and language. The Sarawakian culture has been influenced by Bruneian Malays of the coastal areas. Substantial cultural influences also came from the Chinese and British cultures. Interracial marriages, formerly rare or between closely related tribes, are increasingly common.
Kek Lapis Sarawak: Sarawak Dessert 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.
Kuih lapis – a sweet steamed cake made from rice flour, coconut milk, sugar and various shades of edible food colouring done with many individual layers. Kuih lidah – (lit. ' tongue kuih ') hails from the Bruneian Malay community of Papar, specifically Kampung Berundong, in Sabah and possesses designated GI status. [5]
Amandine. Romania. A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita. Greece. An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake. United Kingdom [ 1 ] A type of layered sponge cake, often garnished with cream and food coloring.
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