As Hari Raya approaches, Abg K’ju Cake House is bustling with orders — but for Adhar Brahim, every kek lapis is a masterpiece. From festive classics to his latest luxurious creation, the RM1,700 Black Royale Truffle, he proves that tradition and luxury can go hand in hand.
Beyond layers: Abg K’ju’s quest to elevate Kek Lapis
In a quiet corner of Kota Samarahan, the scent of warm butter and rich chocolate once filled a kitchen, lingering in the air like a promise.
It had been a late night, but Adhar Brahim, owner of Abg K’ju Cake House, remained at work. The kitchen, though compact, had seen countless hours of patience and precision, and that night had been no different.
He had been perfecting his most exclusive creation yet — Kek Lapis Black Royale Truffle.
At RM1,700 per cake, this wasn’t an ordinary dessert. It was the result of dedication, rare ingredients, and a process that demanded absolute focus.
Each layer had to be perfect, each flavour balanced just right. More than eight hours of work went into a single cake, and yet, Adhar never cut corners.
His kek lapis (layered cake) wasn’t just about taste. It was an experience, a carefully crafted indulgence that kept customers coming back — even if it meant travelling from another state just to get their hands on it.
But to reach this level of mastery, Adhar had walked a long road, filled with challenges, setbacks, and countless lessons.
The journey to mastery
Before he became a well-known name in the world of kek lapis, Adhar was simply a man with a deep love for baking and an eye for detail.
He wasn’t satisfied with just making traditional kek lapis — he wanted to push the boundaries, to see just how far he could take it.
But reinventing something as well-loved as Sarawak’s iconic kek lapis was no easy feat.
“I’ve failed plenty of times. There were nights when I spent hours on a batch, only to realise the cake wasn’t cooked through. Sometimes it was too dry; sometimes the flavours didn’t blend the way I wanted,” he told Sarawak Tribune.
Yet, failure never discouraged him. Instead, he studied every mistake, refining his techniques until he found a way to elevate kek lapis into something truly special.
This persistence led him to create his iconic Black Royale Truffle, a kek lapis that went through 17 rounds of research and development before he was satisfied with the result.
“My inspiration came from chocolate truffles. I wanted a kek lapis that melts in mouth, just like a fine truffle,” explained the 36-year-old baker.
Achieving that texture, however, required more than just skill — it required exceptional ingredients.
For this cake, Adhar sourced high-quality imported chocolate, premium butter, and a few secret elements that made the flavour stand apart from anything else on the market. Every layer had to be evenly baked; every bite needed to feel indulgent.
The effort paid off.
Customers who tried it understood why the price was so high — it wasn’t just about the ingredients but the level of precision, the countless hours of fine-tuning, and the sheer craftsmanship behind every cake.
Word spread fast. Soon, Adhar found himself serving customers from Peninsular Malaysia, Sabah, and even Brunei. Some ordered without hesitation; others saved up just to experience the richness of his creation.
“When they taste it, they understand. That’s what makes it worth it,” said the Kota Samarahan native.
Kek lapis: A Hari Raya must-have
For many, Hari Raya is incomplete without kek lapis. It is more than just a festive treat — it is a symbol of togetherness, tradition, and the joy of sharing.
“Kek lapis plays an important role in our celebrations. If there’s no kek lapis on the table, it feels like something is missing,” Adhar said.
Every year, as Hari Raya approaches, his kitchen turns into a whirlwind of activity.
Orders come flooding in, the oven runs almost non-stop, and each cake is carefully prepared to meet the high expectations of customers who have made his kek lapis a part of their family traditions.
For Adhar, this is the busiest and most fulfilling time of the year.
“To know that my kek lapis is on someone’s Hari Raya table, shared with their loved ones, that’s the greatest reward,” he said.
Despite its popularity in Malaysia, kek lapis has yet to fully break into the international market. Adhar believes several challenges need to be overcome before it can truly go global.
One major issue is shelf life.
“Kek lapis doesn’t last long at room temperature. If we want to introduce it internationally, we need to find a solution.
“Vacuum-sealed packaging and frozen shipping — these methods could help the cake maintain its freshness, even when sent overseas,” he explained.
But there’s also another challenge — lack of exposure.
“I believe if kek lapis was featured on Asian Food Network or used as a challenge in an international competition, more people would recognise it as a world-class dessert,” he said.
For now, Adhar remains focused on perfecting his craft, but if the opportunity arises, he wouldn’t hesitate to take kek lapis beyond Malaysia’s borders.
“InshaAllah, if the time comes, I’ll be ready,” he said.
Redefining kek lapis: Tradition meets innovation
Despite his success, Adhar is not one to stay complacent. He’s constantly thinking of new ideas, new flavours, and new ways to elevate kek lapis even further.
For Hari Raya 2026, he’s planning something special.
“I can’t share too much yet, but it’ll be unlike anything I’ve made before,” he said with a smile.
What is certain is that it will be crafted with the same passion, precision, and originality that has defined all his creations so far.
Every kek lapis that leaves Adhar’s kitchen carries more than just flavour — it carries a story. A story of hard work, patience, and an unwavering dedication to excellence.
His journey isn’t just about creating expensive cakes. It’s about proving that tradition and innovation can coexist, that a classic dessert can be transformed into something luxurious without losing its essence.
Every time a customer takes a bite of his kek lapis, they’re not just tasting chocolate, butter, and sugar. They’re tasting years of experience, late nights in the kitchen, and the relentless pursuit of perfection.
And this Hari Raya, in homes across Malaysia, as families sit down to enjoy their festive feasts, a small part of Adhar’s journey will be celebrated too — layer by layer.
For those who haven’t had the chance to indulge in the luxurious taste of the Black Royale Truffle, visit Abg K’ju Cake House in Kota Samarahan on the fifth day of Hari Raya.
