Kueh lapis

Kueh Lapis is a traditional Indonesian and Malaysian dessert. It is a type of kueh, or bite-sized snack or dessert foods, and is particularly popular in Java, Bali, and Sumatra. Kueh Lapis is known for its layered structure, which is achieved through a labor-intensive process of layering and baking.

History

The origins of Kueh Lapis can be traced back to the colonial era in Indonesia and Malaysia, when the region was under Dutch control. The dessert is believed to have been influenced by the Dutch layered cake, known as Spekkoek. Over time, local ingredients and flavors were incorporated, resulting in the unique taste and texture of Kueh Lapis.

Preparation

The preparation of Kueh Lapis involves a meticulous process of layering batter and baking each layer individually. The batter is typically made from a mixture of rice flour, sago, and coconut milk, flavored with pandan leaves and sweetened with sugar. Each layer is poured into a baking tin and baked until set before the next layer is added. This process is repeated until all the batter is used, resulting in a multi-layered cake.

Varieties

There are several varieties of Kueh Lapis, each with its own unique flavor and texture. The most common type is Kueh Lapis Legit, also known as Spekkoek, which is rich in spices like cinnamon, cardamom, clove, and anise. Another popular variety is Kueh Lapis Betawi, which is made with jackfruit and has a distinctive yellow color.

Cultural Significance

Kueh Lapis is often served during special occasions and celebrations, such as Chinese New Year and Eid al-Fitr. It is also a popular choice for tea time snacks and is often enjoyed with a cup of tea or coffee.

See Also

• List of Indonesian desserts
• List of Malaysian desserts
• Spekkoek

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