People in Malaysia practice an open house on festival day. A unique feature ofSarawak's open houses is the modern layered cakes.Modern Sarawakian layered cakes were introduced to the people of Sarawak from Indonesia officially around 1988. The Indonesian version has been known since the Dutch colonial era; its most famous varieties are the Lapis Legit, a spice-flavored multilayered cake, and Lapis Surabaya.
(ex)Puan Rabiah Amit is well-known in Malaysia as an expert in making modern Sarawakian layered cakes. Around the year 2000, Puan Rabiah Amit introduced this cake to the whole of Malaysia. She also wrote her own recipe book, Kek Lapis Sarawak, which was published in the year 2003 . Her journey in introducing this modern layered cakes in Bintulu, Sarawak began in 1989. She became a teacher (guru) to her neighbors, teaching them how to make these beautiful cakes.
Famous kek lapis sarawak
Bunga Matahari, Berlian, Strawberry, Bunga Mawar/Keronsang , Ketupat Sate, Rempah, Peppermint, Perisai, Masam Manis, Pesline, Cheese, Pua Kumbu, Domino, Mutiara, Coklat Kandos, Bunga Tulip, Evergreen, Songket, Lady Diana, Buluh Perindu, Songket Sarawak, Tembikai, Roda Impian, Tikar Rotan, Kelasah Sarawak, Bumi Kenyalang, Sri Santubong, Tikar Mozek, Sehati Serasa, Bebola Cinta and....many...you can test, try...see me!