Steamed Malay Cake
The taste of Steamed Malay Cake (Dark Brown Sugar Steamed Cake) is soft and moist. And because it is a steamed cake, you won't be afraid of getting inflammation when you eat much.
- Prep time
- 1 hr 30 min
- Cook time
- 35 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Eggs (each about 62g with shell)
- 30 g Butter
- 150 g Evaporated Milk
- 130 g Dark Brown Sugar
- 150 g Cake Flour
- 1 tsp Instant Yeast
- 1 tsp Baking Powder
- 0.25 tsp Salt
Instructions
- 1
Boil a pot of hot water, add butter over the water and let the remaining temperature melt it.
- 2
Prepare a large bowl, beat in eggs, add evaporated milk, melted butter, and dark brown sugar. Stir evenly until the brown sugar melts.
- 3
Put the baking powder, salt, and yeast into cake flour and mix well.
- 4
Slowly add the mixed flour into the wet ingredients in portions.
- 5
After stirring until there are no large powder, sieve the batter.
- 6
Close the lid and let it ferment for one and a half hours or double its size.
- 7
Prepare baking paper and cake molds.
- 8
Boil the water in the steamer on high heat, remember to add enough water.
- 9
Defoam the fermented batter and pour it into the mold.
- 10
Put the batter in a boiling steamer and steam it on high heat for 30 minutes. After steaming, turn off the heat and simmer for 5 minutes before removing the lid.
- 11
Malay cakes will be softer and more delicious when serve hot.