When it comes to Hari Raya Aidilfitri in Brunei, no house-hopping adventure feels quite complete without the star of the snack table – the unmistakable tapak kuda. This delightfully soft, rolled sponge cake, brimming with a luscious chocolate filling, has secured its place as a festive essential.
Its name, meaning “horseshoe”, is a nod to its distinctive crescent shape, though one could argue it’s just as much a lucky charm for anyone with a sweet tooth.
While food historians may still bicker over its true origins, there’s no denying that tapak kuda has galloped far and wide, trotting its way across the Malay Archipelago and evolving with each kitchen that embraces it.
THE ORIGINS OF TAPAK KUDA
The exact beginnings of tapak kuda are unclear, but many Bruneians consider it a local creation that gained popularity in the late 20th Century.
Some argue that it may have been inspired by Swiss roll cakes, which were introduced to Southeast Asia through European influences. Unlike the traditional Swiss roll, however, tapak kuda maintains a distinct shape and is known for its dense, chocolatey centre, most commonly filled with Nutella.
Interestingly, the cake’s origins have been contested by neighbouring countries.
In Malaysia and Indonesia, versions of tapak kuda exist under slightly different names and variations, leading to discussions over whether the recipe first emerged in Brunei or was adapted from an existing regional dessert.
Regardless of its roots, the cake has firmly established itself as a symbol of Aidilfitri celebrations in Brunei.
THE EVOLUTION OF THE CAKE
Back in its humble beginnings, tapak kuda was a straightforward delight – a pillowy vanilla sponge rolled around a gloriously thick slathering of Nutella. Simple, satisfying, and irresistibly moreish.
But as with all good things, creativity got involved, and before long, bakers began experimenting, pushing the boundaries of this beloved treat.
Fast forward to today, and tapak kuda has undergone a delicious evolution. Its flavour repertoire now extends far beyond the classic chocolate filling, with bold newcomers like pandan, coffee, matcha, and red velvet making their mark.
Nutella is no longer the sole star of the show – kaya (coconut jam), biscoff spread, and even the daringly divisive durian have all found their way into the mix, catering to every palate.
Some renditions introduce extra textures, with crushed nuts for crunch or a decadent caramel drizzle for that extra touch of indulgence.
But the transformation doesn’t stop at taste. Gone are the days when tapak kuda was just a simple roll – today, it’s a canvas for culinary creativity.
Bakers have taken things up a notch, introducing marbled swirls, intricate designs, and artistic dustings of cocoa powder.
What was once a homemade festive staple has now trotted confidently into the realm of high-demand delicacies, with home bakers and patisseries alike elevating this treat to a whole new level of edible artistry.
TAPAK KUDA ACROSS THE REGION
Known locally as kek gulung tapak kuda, this cake is commonly found in bakeries and festive markets, especially during Hari Raya.
Malaysian versions often feature local flavours such as gula melaka (palm sugar) and cheese fillings, enhancing its richness.
In regions of Indonesia with strong Malay cultural influences, tapak kuda has become popular. Indonesian variations may include additional layers or be served with accompaniments like coconut cream. The texture often resembles bolu gulung, another type of rolled sponge cake.
Reflecting its multicultural food scene, Singaporean bakeries offer premium versions of tapak kuda, incorporating ingredients like Belgian chocolate or premium nut butters.
The cake has become a favourite not just during Eid but also for other special occasions, appealing to a broad audience beyond the Malay community.
A TIMELESS TREAT
Despite its evolution, tapak kuda remains a cherished part of Bruneian tradition, especially during Eid, when families gather to share homemade versions with loved ones.
Its transformation over the years highlights the adaptability of Southeast Asian culinary traditions, where simple recipes evolve into beloved staples across borders. – Features Desk
