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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.
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [5] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [6] Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore, southern Philippines, southern Thailand, Cambodia and Laos.
Ais kacang Batik cake. Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: generous amounts of coconut milk are used, and the finished product usually flavoured with gula melaka (palm sugar) and pandan ...
This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo [1] and chocolate powders. [2] The cake is served during special occasions like the Eid al-Fitr and Christmas. [3]
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]
Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon.[1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.