Steamed Malay Cake

AuthorLe-ThermiqueCategoryDifficultyIntermediate
Yields12 Servings
Prep Time8 minsCook Time30 minsTotal Time38 mins
INGREDIENTS :
Caramel Sugar
 200 g brown sugar / palm sugar
 50 g unsalted butter
 160 ml evaporated milk / coconut milk
Dry Ingredients
 200 g cake flour (sieved)
 1 tsp active-dry yeast
 ½ tbsp baking powder
 ¼ tsp salt
Wet Ingredients
 4 large eggs
 50 ml pandan juice
COOKING METHODS :
1

Caramel Sugar
- Place the palm sugar (approx 3cm) in the mixing jar, and grind. Press TURBO 3 seconds twice until the sugar finer texture.

Settings: Timer: 3 Seconds
Settings: Timer: 3 Seconds

2

- Place the coconut milk and butter in the mixing jar, cook and stir to achieve even caramelization. Let the caramel sugar cool completely.
Settings: Timer: 7 Minutes / Speed: 2 / Temperature: 110°C

3

Mixture
- Weigh and sift the flour into the mixing jar. Add in all the dry and wet ingredients in the mixing jar.

Settings: Timer: 10 Seconds / Speed 4
Settings: Timer: 5 Seconds / Speed 5

4

Rise

- Sift the batter in a bowl and transfer back to the mixing jar.
- Close the lid cover and let it rise for 1 hour to 2 hours or double the size.

5

- Gently stir the fermented batter to reduce the air bubbles, and pour it into a 7-inch mold lined with parchment paper Tap the baking tin on the countertop.

6

Steam
- Fill up 1000 ml water in the mixing jar, place in the baking mold in the steamer.

- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C

Tips:
- Wrap the steamer cover with a clean cloth. This will eliminate any risk of water droplets falling on the cake.
- After steaming, leave the cake in the steamer for 5 minutes to prevent the cake shrink.

Nutrition Facts

12 servings

Serving size

pieces


Amount per serving
Calories196
% Daily Value *
Total Fat 6.2g8%
Saturated Fat 3.3g17%
Cholesterol 75mg25%
Sodium 67mg3%
Total Carbohydrate 30.8g12%
Dietary Fiber 0.5g2%
Total Sugars 17.7g
Protein 4.8g

Calcium 7mg1%
Iron 7mg39%
Potassium 167mg4%
Vitamin D 41mcg205%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
Caramel Sugar
 200 g brown sugar / palm sugar
 50 g unsalted butter
 160 ml evaporated milk / coconut milk
Dry Ingredients
 200 g cake flour (sieved)
 1 tsp active-dry yeast
 ½ tbsp baking powder
 ¼ tsp salt
Wet Ingredients
 4 large eggs
 50 ml pandan juice

Directions

COOKING METHODS :
1

Caramel Sugar
- Place the palm sugar (approx 3cm) in the mixing jar, and grind. Press TURBO 3 seconds twice until the sugar finer texture.

Settings: Timer: 3 Seconds
Settings: Timer: 3 Seconds

2

- Place the coconut milk and butter in the mixing jar, cook and stir to achieve even caramelization. Let the caramel sugar cool completely.
Settings: Timer: 7 Minutes / Speed: 2 / Temperature: 110°C

3

Mixture
- Weigh and sift the flour into the mixing jar. Add in all the dry and wet ingredients in the mixing jar.

Settings: Timer: 10 Seconds / Speed 4
Settings: Timer: 5 Seconds / Speed 5

4

Rise

- Sift the batter in a bowl and transfer back to the mixing jar.
- Close the lid cover and let it rise for 1 hour to 2 hours or double the size.

5

- Gently stir the fermented batter to reduce the air bubbles, and pour it into a 7-inch mold lined with parchment paper Tap the baking tin on the countertop.

6

Steam
- Fill up 1000 ml water in the mixing jar, place in the baking mold in the steamer.

- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C

Tips:
- Wrap the steamer cover with a clean cloth. This will eliminate any risk of water droplets falling on the cake.
- After steaming, leave the cake in the steamer for 5 minutes to prevent the cake shrink.

Notes

Steamed Malay Cake

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