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 Time1 hourhr30 minutesmins
Cook Time35 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Bakery
Cuisine: Chinese
Keyword: Cake, Dessert, Dim Sum
Servings: 3Eggs Portion
Calories: 208kcal
Equipment
7 inch cake tin
Ingredients
3Eggseach about 62g with shell
30gButter
150gEvaporated Milk
130gDark Brown Sugar
150gCake Flour
1tspInstant Yeast
1tspBaking Powder
0.25tspSalt
Instructions
Boil a pot of hot water, add butter over the water and let the remaining temperature melt it.
Prepare a large bowl, beat in eggs, add evaporated milk, melted butter, and dark brown sugar. Stir evenly until the brown sugar melts.
Put the baking powder, salt, and yeast into cake flour and mix well.
Slowly add the mixed flour into the wet ingredients in portions.
After stirring until there are no large powder, sieve the batter.
Close the lid and let it ferment for one and a half hours or double its size.
Prepare baking paper and cake molds.
Boil the water in the steamer on high heat, remember to add enough water.
Defoam the fermented batter and pour it into the mold.
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.
Malay cakes will be softer and more delicious when serve hot.