After our breakfast at the hotel, we took another breakfast at the China town just next to our hotel.
And since we caught that Kolo Men bug, we absolutely wanted more.
As you can see this bowl of Kolo Mee has some pork fat, they donât have fish cake like the one we had last night.
The one was alright, the bbq pork doesnât have the smoke taste like in the hawker centre, it was more the classic char siu taste.
Local specialities - Kek Lapis Sarawak- Sarawak layered cake. Bought from a street hawker. Taste like butter cake, didnât taste like the flavour they stated though.
Bought near the Chinese place we had breakfast. Some kind of coconut cake (I believed).
The locals we went with the day trip invited us to taste that, they were really good. The version we bought here wasnât as good as their, I feel more the gelatine.
Re: Your last photo
The green-brown ones are âkueh lapisâ - steamed glutinous rice flour âlayer cakesâ. We have the same in Singapore, and also in Thailand. It could have originated from the Portuguese when they came to this region in the 15th-century, and whose missionaries were active up till the 19th-century. You also find similar layered desserts in former Portuguese colonies like Goa (India) and Mozambique.
The other cake you had is called âkueh sarlatâ in Penang & Singapore, and âkueh serimukaâ in the rest of Malaysia - the bottom layer is glutinous rice, and the top layer is a pandanus-scented glutinous rice flour-coconut milk pudding.
In Penang, âkueh lapisâ is known as âkau teng kuehâ, meaning â9-layer cakeâ, in Hokkien. The top layer will be bright red, whereas the 8 layers below will be pink and white alternately.