Brief Historical Background of Kueh Lapis
"Kueh Lapis" has always been associated with exclusive social status and its impeccable quality standard. It is usually offered to special guest and served at special occasions.
The original recipe of "Kueh Lapis" itself is widely believed to be formulated by the Dutch as far back as 19th century. Having in depth knowledge and great passion for spices, the Dutch created a unique blend called "Spekkoek", which is the natural flavor of "Kueh Lapis".
The baking process is also an important factor in "Kueh Lapis" making. It requires not only precision timing and skill, but also determination as well as patience. "Kueh Lapis" is painstakingly and meticulously hand-baked layer by layer from the base layer to the top layer - approximate 4 minutes to bake one layer. An experienced baker would require an hour to bake a whole " Kueh Lapis" of 19cm x 19cm. Due to its tedious baking process, only the rich and elite of the then Dutch community were able to sample "Kueh Lapis". Around the mid of the 20th century, the Dutch withdrew from South East Asia, but left behind the recipe and the tradition.
In the next few decades, as the locals become more and more affluent, "Kueh Lapis" becomes more affordable and widely consumed by a large population in South East Asia.”
The original recipe of "Kueh Lapis" itself is widely believed to be formulated by the Dutch as far back as 19th century. Having in depth knowledge and great passion for spices, the Dutch created a unique blend called "Spekkoek", which is the natural flavor of "Kueh Lapis".
The baking process is also an important factor in "Kueh Lapis" making. It requires not only precision timing and skill, but also determination as well as patience. "Kueh Lapis" is painstakingly and meticulously hand-baked layer by layer from the base layer to the top layer - approximate 4 minutes to bake one layer. An experienced baker would require an hour to bake a whole " Kueh Lapis" of 19cm x 19cm. Due to its tedious baking process, only the rich and elite of the then Dutch community were able to sample "Kueh Lapis". Around the mid of the 20th century, the Dutch withdrew from South East Asia, but left behind the recipe and the tradition.
In the next few decades, as the locals become more and more affluent, "Kueh Lapis" becomes more affordable and widely consumed by a large population in South East Asia.”