If you have tasted any of Sarawak’s famous layer cakes, you would know that they are mostly sweet. Here is the RECIPE for one of Sarawak’s iconic layer cakes. Sweet Sour Layer Cake (Kek Lapis Masam Manis) has its own unique flavor due to the addition of haw flakes.

Recipe by Mama Ding

Total Time | 1 hr 40 mins

Prep Time | 30 mins

Cook Time | 1 hr 10 mins

Servings : 1 tray (8 x 8 inch)

Ingredients

225g (1 cup) castor sugar
227g (1 cup) butter
5 medium-sized eggs
3 tbsp condensed milk
1 tsp vanilla essence
240g (2 cups) finely crushed Marie biscuits
1 tsp baking powder
1 tsp pandan paste - for the green layer
200g haw flakes (round or square)

Method

01 In a large bowl, beat butter and sugar until combined and pale. Scrape down the sides.

02 Add eggs, one at a time, mixing until well-combined.

03 Add the crushed Marie biscuits, baking powder, condensed milk and vanilla essence. Fold evenly using a spatula. Divide the cake batter into 2 equal portions.

04 Add the pandan paste to one portion and mix well. Set aside.

Leave the second portion as it is.

05 Prepare a steamer. Make sure the water in the steamer is at a rolling boil before reducing the heat to medium.

06 Line an 8 x 8 inch baking tray with parchment paper. Scoop about 5 tablespoons of the green cake batter into the baking tray and smooth the surface with a spatula. Place the haw flakes on top of the layer of batter.

07 Place the tray into the steamer and steam on medium heat for 10 mins. Remove tray from steamer and scoop 5 tbsp of yellow cake batter onto the top of the first layer. Carefully spread it evenly then place haw flakes on top of the second layer and then steam on medium heat for another 10 mins.
Remove the tray from steamer and repeat the process until all your cake batter is used up.

08 When you get to the final layer, steam the cake on medium heat for additional 40 mins. Turn off heat after 40 mins and allow cake to rest for 10 mins inside the steamer before removing.

Place the cake on a wire rack to cool completely. Unmould and slice to desired shapes and serve with your favorite beverage.

Notes

If you prefer more layers, use a smaller baking tray (6 x 6 inch) or double the recipe. Check out the photos of haw flakes and Marie biscuits (put them in a ziploc bag and crush with rolling pin before use) at our Pantry section. Scroll down until you see the items listed under Ingredients Glossary.

You may also make more than 2 or 3 colors if preferred.
For more even layers, pipe in the cake batter during the layering process. Be gentle when you smoothen the added layer so that you don’t break the cooked layer underneath.
The cake will keep at room temperature for up to 3 days or in the refrigerator (in a covered container) for up to 2 weeks.

Tips: If using store bought pandan paste, add a little yellow food coloring to obtain a nicer green.