2 possibilities come to mind. 1 is that the thing is actually 1
long strip rolled to look like a kueh lapis.
Or they use centrifuge 
I thought as much, but if it was a long strip, the pan they
baked it in would have to be concave/convex, another baking
challenge for a layered cake.
Otherwise the outside would tear as they rolled it up.
I do see the centrifuge as a higher possibility. But
the challenge would be adding the layer fast enough before it slobs
to the bottom before you get the pan spinning.
Really leaves you wondering how they do it.
