Kek Lapis Sarawak were commercially introduced to people in Sarawak about 16 years ago.

But of course, Kek Lapis Sarawak has been around much longer than that, as it is traditionally the main staple for the Malays as they celebrate Hari Raya Aidilfitri Another unique feature of Sarawaks open house is the layered cakes. As far Sarawaks famous Kek Lapis, the orders keeps on coming especially festive seasons. With its many designs made of colorful layers of delicious cake bits, the kek lapis is instantly recognizable as Sarawak-made. The cakes are usually accompanied with various design, flavors with beautiful fusion of colors. The combination brings it to the best standard and high quality cake. It is not about the outside beauty with decoration of icing like other kinds of cakes, but it is about the inner beauty which we can see in every slice of the cake. The Kek lapis was first introduced back in year 1988 from Indonesia. It was said during the Ducth Colonial Era, the secret recipe for Kek Lapis was revealed. Until today the Indonesian most iconic Kek Lapis is Lapis Legit and Lapis Surabaya. From time to time, the well-known Kek Lapis tend to change recipe in Sarawak. New recipes and flavours are always in the market today. There are several flavours such as Horlick, Milo, Strawberry, Vanilla, Nestum, Chocolate, and so on. In year 2011, a new innovation of Kek Lapis was introduced. It is known as the Kek Lapis Qalas which combines a mixture of modern techniques and traditional recipes from their ancestors. The popular Kek Lapis Qalas is another modern taste and flavour touch created by Sarawak. Hence Sarawak Kek Lapis is to be categorized as the modern day Kek Lapis. Preparation: The recipe for Kek Lapis is never an easy one. It can be divided into two categories. First one is with motifs, shapes and colour while the second one is just plain and simple with two colours. The requirement to make one is the chef must have a very strong hand or an electric mixer to batter the ingredients. Ingredients consist of eggs, vegetable oil, butter, and other flavours will be mixed together.

When it comes to baking it patience is needed. The strong texture of Kek Lapis is then stuck on together with jam so that it will not come off easily when serving. The battered flavour is then poured bit by bit to make one thin layer each. Once it is done, it will be then baked inside the electrical oven rather than using the gas oven. But of course the best result still comes from using traditional charcoal oven just as how the Dutch did.