Wednesday August 1, 2012
The exotic Kek Lapis Betawi
JOHOR BARU: The inventors of Kek Lapis Betawi will probably be stunned to see how the cake has evolved over the years.
From just cinnamon, the famous layer cake now comes in flavours such as cheese, prune and even durian and cempedak or jackfruit.
“This variety of layer cake is getting more popular.
“Not many people are willing to make it because the process is tedious,’’ said ARF Best Foods Sdn Bhd proprietor Zaveen Lim, 41.
Demand on the rise: Zaveen showing the ‘kek lapis durian’ (left), ‘kek cempedak’ and durian jam made by her company. She said demand for the durian and cempedak layer cake was on the rise from her customers for Hari Raya Aidilfitri as many find it “exotic”.
Zaveen said the flesh of the fruit has to be separated from the seeds and blended together with condensed milk into a puree.
A thin layer of this would be spread over every layer of the cake during the baking process.
“Baking the cake layer by layer is also tedious as there are up to 25 layers per cake.
“It takes about an hour to bake a cake,’’ she said.
Zaveen added the waxy, golden yellow custard-like flesh of durian and cempedak plus the condensed milk makes the cake very moist.
“For Hari Raya, we use 700kg of durian and cempedak respectively but unlike durian, it is quite difficult to get cempedak,’’ said Zaveen.
Her company also makes the famous Sarawak layer cake as well as durian jam.
She can be reached at 016-722 7545 or e-mail: artbestfoods@hotmail.com
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