![]() I usually can’t stop eating the cake because it is just so yummy. When I was in Kuching,Sarawak, during Chinese New Year, one relative used to give us this cake and during Hari Raya time (a Muslim festival whereby we do house visit), whenever I visited my Malay friends, I will always look out for this cake. After writing the post, I really felt the urge to make the cake since I have not tasted this cake for more than 15 years at least. ![]() While I was writing some thing about Sarawak Cuisines in the Authentic Sarawak Food and History Page, Seri kaya Sarawak is one of the cakes that I have mentioned. The uniqueness of this cake is that it is a moist, rich and dense steamed cake. Recipes are calling to use various coloring agents to darken the cake be it artificial coloring, chocolate molasses, Sarawak black palm sugars, chocolate paste and even unconventional dark soya sauce. So from the name Seri kaya, Midnight Cake, Belachan Cake what can we say about the cake? As can be inferred from its names, the cake has Kaya (coconut egg jam) with a belachan shape (and color) and it’s DARK in color. It is synonymous with “Black Cake” (Kek hitam), “Sarawak Black Forest Cake”, “Belachan Cake” ( a type of shrimp paste) or the more Americanized name of “Sarawak Midnight Cake!” Note that kaya is also known as coconut jam made using coconut milk, eggs and sugars. This post is concerned about Sarawak Midnight Cake or more well known locally as Seri kaya Sarawak Cake (hereinafter referred to as “Seri kaya Sarawak). It has many unique cuisines and one of the rather unique pastries is the Sarawak Midnight Cake as mentioned in this post and another one more famous cake is the Sarawak layered cake or Kek Lapis Sarawak that looks below. Sarawak is one of the states in Malaysia located in the island of Borneo. ![]() Further discussion also revealed that this cake is also called Kek Hati Parit and Kek Belachan because its darkness resemble the shrimp paste. For those that they purchased, it is also very expensive due to the cost of ingredients. When I posted in the Facebook, most members of Facebook Group who have tasted the cake said that it is nice, rich and dense. Even in Sarawak, this cake was only available during festivals such as Hari Raya Aidilfiltri. I have decided to prepare this cake this afternoon as I craved for this cake… I don’t usually prepare this cake because it is addictive, rather costly and time consuming.
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