Skip to main content

Choco-mint Sarawak layer cake (砂捞越可可薄荷千层糕)

Kek lapis Sarawak, is one of the specialty of Sarawak. This layer cake comes in different flavor and different colors between the layers. Normally this layer cakes can only be seen in Raya time. In fasting month you will see lots of different design of layer cakes(kek lapis) selling in the puasa(fasting) month market. The whole cake will be selling for 85 ringgit which is expensive :p But then they will also cut the cake into 4 long bars and sell individually ..which makes it affordable to buy.


This Raya I am baking a Kek Lapis for 2 of my Malay friends. I am baking Kek Lapis Coklat Mint aka Choco-mint Sarawak layer cake.

Normally layer cakes required more egg yolks then egg white to yield moist and softer texture for the cake. Some layer cake required 25 egg yolks but this one I am using is only using 10 eggs yolks and 6 egg whites. The left over egg whites is going to be one of the ingredients of my egg white sandwich loaf. Will be sharing after this.

** In the first place, I did not intend to post this layer cake but a reader request for a Chinese version of layer cake recipe. Then I thought this is my latest bake, why not share this in a this is specially for this reader 'December' 

Kek  Lapis Coklat dan Mint aka chocolate mint layer cake
Recipe source: A re-post from (HERE in English) in chinese with some modifications in purple to chocolate mint layer cake.

食谱来源: 这里 (食谱原本是山楂口味不过我做了一点小根改, 改成可可薄荷口味)

10 粒蛋簧
6 粒蛋白
220 克 幼糖 (我用了180克)
200 克 香港粉
2 大匙 黄油 (我用1大匙)
55 克 冰开水

B 材料:
430 克 无盐奶油(我用了400 克)
4 大匙 炼奶
1 小匙 薄荷油/精

C 材料:
2 大匙 可可粉
30 克  巧克力米

准备 1 个8寸X8寸X3寸的方形模子. 把底部铺上一层蛋糕纸就可以了.

1) 把B材料打发. 备用.
2) 把A材料打发至浓.滑.
3) 把B加入A拌均. 分成一样多的三份.
4) 三份 的第一份加入C料, 第二份加入2-3滴的绿色, 第三份是原味.
5) 以上下火预热烤箱5分钟.
6) 第一层..放5 大匙巧克力味蛋糕糊在烤盘内, 用汤匙背铺平. 放入烤箱用上火烤5-6分钟. 烤的时间因各人烤箱而定. 只要把蛋糕表层烤至金黄和蛋糕熟便可.
7) 第二层...放5 大匙原味蛋糕糊, 一样也用汤匙背铺平. 放入烤箱用上火烤5-6分钟或至金黄色.
8) 第三层...放5大匙绿色蛋糕糊, 一样也用汤匙背铺平. 放入烤箱用上火烤5-6分钟或至金黄色.
9) 重复步骤6,7,8至蛋糕糊烤完为止. 让蛋糕在烤盘里待谅后再脱切片,享用 ^_^


只用了手机拍下的照片. 希望大家不介意噢!!

This post is linked to the event, Little Thumbs up organised  by Zoe from 
 Bake for Happy Kids and me my little favourite DIY , hosted by Yen from Eat your heart outat this post.


Our Little Thumbs Up event starts on first Tuesday until the last day of the month but only for this month, we are starting on 1st August 2013. Please join us! To join, simply cook or bake any recipe with the theme of the month which is EGG for August 2013 and link with us at this post anytime until 30th Aug 2013. Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within Aug 2013 . (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kidsmy little favourite DIY or/and Yen from Eat your heart out. For more details, please see this

What after August 2013? Joceline from Butter. Flour and Me will be the next hostess of Sep 2013 and her theme is PANDAN (screwpine leaf)! All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up!!

参与的方法非常简单,您只需烹饪或烘焙一道当月主持人的主题材料就可以了. 8月的主持是Eat Your Heart Out 的Yen(Baby Sumo)和他的主材'蛋'. 8月是特别从8月1号开始至到8月31号. 请把恁的贴子联线到这里贴子上

1. 您的贴子必需是最近的作品噢! 比如是2月或3月的.

2. 也请在您的贴子里附上'小拇指说好'的标签后再连您的贴子到
Zoe (Bake for Happy Kids) 和 我 (my little favourite DIY)/ 和 Yen (Eat Your Heart Out)

接下来的八月是 Joceline (Butter, Flour and Me)主持, 活动的主题是'班兰叶 接下来的'小拇指说好' 的活动流程大家可以在mui的部落格的右手边预告将可看到.  


  1. what an enticing looking cake mui

    victoria bakes

  2. Hi Doreen,

    Every layer of your cake look so uniform and neatly-layered! I'm very impressed.


  3. Beautiful layers ! Thanks for sharing.

  4. Hi mui mui, so impressed that you made your own kek lapis. I only know how to buy and eat. Thx for sharing this to LTU!

  5. Gosh, it's been years since I last had kek lapis Sarawak! I've not been back to KCH since 2008. I love the idea of your putting together choc and mint and these 2 ingredients work very well together. Reminds me of After Eight ;-). It's quite a laborious task making those layers, but the end result is just worth it, isn't it? Glad you have reduced the egg counts. Thumbs up from me :-D

  6. Very impressive layer cake. Every layers are so even, bet that takes some precision work.

  7. I am glad that you have shared this with us. Love kuih lapis but the thought of using more than 20 egg yolks somehow stop me from making it but your recipe gives me a second thought of making this.

  8. Doreen,
    Very beautiful cake. I am gonna bookmark this and try to use my overgrown mint leaves! :)

  9. Hi Doreen, I'm amazed with your lovely Sarawak kuih lapis! So perfectly done! Bravo Doreen!

  10. Hi Mui Mui, lovely kek lapis. You're excellent, very well baked. The layering is so even and neat.

  11. 请问这蛋糕体是不是很矮呢?谢谢

  12. 佳佳,

  13. 哈喽,这个好吃吗?味道如何?


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil