KUCHING: Sarawak’s iconic kek lapis (layered cake) gets a golden twist as a local entrepreneur swaps sugar for the natural sweetness of local honey, creating a treat that’s both unique and healthy.
Located in the heart of the city’s bustling Main Bazaar Waterfront, Hanee Kek Lapis Sarawak, named after its founder Hanee Saleh, has captivated taste buds with its innovative take on the traditional confection.
For over a decade, Hanee has been perfecting her craft, ensuring her kek lapis retains its rich flavours and soft texture while offering a healthier alternative for consumers.
What started as a simple experiment in response to customer feedback has now blossomed into a best-selling creation, drawing health-conscious food lovers and curious dessert enthusiasts alike.
From Customer Insight to Innovation
The journey toward replacing sugar with honey began with a recurring concern among her customers.
“Every day, at least ten customers would comment that kek lapis is too sweet.
“That got me thinking, why not try something different?” she told Sarawak Tribune when met recently.
Determined to offer a healthier version of this Sarawakian delicacy, she embarked on a series of trials, testing various natural sweeteners before settling on two types of honey, bee honey and kelulut honey.
Switching from sugar to honey was no easy feat.
Unlike sugar, honey has a higher moisture content, which affects the consistency of the batter.
Hanee said she spent years perfecting her recipes to ensure the cakes maintained their signature firmness while remaining moist and flavourful.
“Using honey changes the way the cake bakes. It requires precise adjustments in temperature and mixing to get it just right,” she said.
Despite the challenges, her dedication paid off.
Her signature flavours, such as Kek Lapis Cheddar Cheese, Kelulut Honey Lapis and Horlicks Lapis, have become bestsellers, with customers praising not only the taste but also the healthier twist.
Growth Beyond Borders
What began as a humble home-based business has now expanded far beyond Sarawak.
With the help of her children and employees, Hanee has successfully marketed her kek lapis to Kuala Lumpur, Johor, Kota Bharu, Brunei and even Singapore.
During peak seasons such as Hari Raya and Chinese New Year, her team works tirelessly from 9 am to as late as midnight to fulfil orders.
Despite the demand, Hanee said she made sure the quality is never compromised.
She also recalled that one of the major hurdles faced early in her business was maintaining the shelf life of her cakes.
Initially, spoilage was a significant issue, leading to financial losses.
However, after rigorous testing, she discovered an effective method of freezing the cakes immediately after production.
“Now, when customers bring the cakes home, they just need to freeze them.
“They last up to six months and only take two minutes to soften after being taken out,” she shared.
A Name That Speaks for Itself
Interestingly, Hanee’s innovative approach is also reflected in her business name.
Pronounced similarly to ‘honey’, her name became a natural branding element that reinforced her unique selling point.
“People easily associate Hanee Kek Lapis Sarawak with honey, and that makes it easier to market,” she said with a smile.
Looking ahead, Hanee remains ambitious and hope to open a physical store one day.
“We are working towards it, insya-Allah (God willing). If it is meant to be, it will happen,” she said.
For now, her focus remains on perfecting her craft and growing her business.
With five children actively involved in operations, from handling deliveries to managing logistics, Hanee Kek Lapis Sarawak is truly a family-run enterprise built on passion, perseverance and a touch of honey.
