Would you like to have a nasi lemak (fragrant coconut milk rice) cake?

Made this as part of my submission for the national-level Cake Challenge 2015 (Foods in Malaysia Category) at Putra World Trade Centre (PWTC) last July.

With roots in Malay culture and Malay cuisine, its name in Malay literally means “oily or fatty rice”, but is taken in this context to mean “rich” or “creamy”. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is normally cooked with pandan leaves that gives it a distinctive flavour. Traditionally, nasi lemak is served with a hot spicy sauce (sambal), and usually include various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg.