You miss 100 percent of the shots you do not take

By: bugbites and co

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Tuesday, 8-Nov-2005 00:00 Email | Share | Bookmark
kek lapis sarawak

yg nih den tak sure keklapis ke tak,dlm satu pinggan..snap jek

Sarawakian modern layered cakes had been introduced to people in Sarawak and whole Malaysia officially, around 1990. Probably it began around 1988. Puan Rabiah Amit is popular in Malaysia as a person who expert in making Sarawakian modern layered cakes. Around year 2000, Puan Rabiah Amit introduced this kind of cakes to whole Malaysian. She also wrote her own recipe book which published in year 2003-- Kek Lapis Sarawak. Her journey in introducing this modern layered cakes in Bintulu, Sarawak; had begun in 1989. She became a guru (teacher) to her neighborhoods, teaching them how to make these beautiful cakes. Her career in this field was sparkling bright. People ordered and booked her cakes especially in festival seasons. Some of women who attend her class, also interested to make their own business after learn how to make good cakes from Puan Rabiah Amit


To identify it, here are characteristics of Sarawakian modern layered cakes that we should know:

Complete baked in oven or microwave

Divide to two categories: Ordinary layered, and layered with pattern or motive (shape)

Colorful; at least two colors

Need strong beat to make mixture

Using butter or vegetable oil

Using many eggs ( 10 to 30 eggs)

High and firm textures

Some cakes required special mould with so and so width, length, and height

Can be kept safely in fridge for 3 months until 6 months or more

huhuhu..kak han bawa dari sarawak..yummy..yummy..yummy giler...

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