7 Variety Of Lapis Cakes In The Sweet And Legit Archipelago

Illustration of a variety of layers in the archipelago (Shutterstock)

YOGYAKARTA The archipelago has a variety of distinctive culinary delights. In addition to dishes rich in spices, various flours from the earth are also processed in various ways to produce sweet and legit snacks, pastries. Here are a variety of layers in the archipelago that you must try.

This Lampung-type layered cake is made of glutinous flour. As far as the search is concerned, there are very few traditional cakes in the archipelago that use flour. Including the snaking of glutinous flour that is processed roasted and taste this sweet and savory taste. Last year, cultural activities presented 1,044 congested oscillations in the 2023 Krakatau Festival which received a MURI record.

Not only empek-empek, Palembang is also known to have other special foods. One of them is masubai, this sweet-flavored cake is a legacy from the Sultanate of Palembang which is served as a tribute to guests.

The manufacture of this typical Palembang layered cake requires patience because the dough must be poured in stages. Fasting must be done repeatedly, but you can't blame it. The ingredients used, do not use flour at all. Only use duck eggs, milk, butter, and sugar.

Sago coatings have a chewy texture and sweet taste of course. The shape is layered, but the majority are green, white, and red. This Betawi layered cake, made from rice flour, sago flour, sugar, and coconut milk. How to make it by steamed and added the dough layer by layer. Uniquely, the red layer is at the top layer.

Not without reason, according to Betawi cultural observers, the top layer is red as a symbol of the world after life. While the previous layer, the symbol of the world of life and the world in the uterus. Another version, this Betawi sagu layer cake symbolizes the close relationship of brotherhood.

When you go to a cake shop or hawker seller in the market, you will find colorful coated cakes. For around the island of Java, this layered cake is also known as pepe cake. The texture is soft because it is made from rice flour and coconut milk.

Belacan actually means 'terminated'. But the coated cake from West Kalimantan called becacan, is not made from teration. But it is called a belican cake because its color is similar to teration, which is brown, wet soil or like the color of a protected forest cat, Belacan.

This belican cake texture is rather solid, slightly chewy, and soft. The ingredients used, similar to the maxuba cake from Palembang, which does not use flour at all. The ingredients are only eggs, sugar, milk, cocoa powder, and butter.

This traditional cake from Manado, called basilis. There are three variants of this layered cake, namely brown pandan, brown coconut, and pandan coconut. The layered shape indicates a long life and is often served during thanksgiving or birthday events. The texture is soft and chewy with a sprinkle of walnutscaned on it.

Slightly different from legit layered cakes in general. This legit lapis Naplotein, is also typical of Manado but there are also typical North Maluku. Uniquely, this layered cake has a soft texture enriched with sickles.

Those are the seven kinds of typical Nusantara layers. Are there any sweet and legit cakes above that you have never tasted?