In Asian cuisine class today we learnt how to make this layered Indonesian sweet butter cake. The cake has a very firm texture and is similar to Bebinca when it comes to the cooking procedure but the taste is entirely different.
It can be spiced with cinnamon, clove, mace and anise. The batter is mainly made of butter, flour and sugar with an approximate ratio of 1:1:2. Each layer is made by pouring a small amount of batter into a baking tin, which is then put into an oven and grilled from above until the layer has turned golden from the heat. The tin is then removed from the oven and the process repeated to build up the remaining layers. Traditionally, there are 18 layers.