During Chinese New Year, besides Lapis, there is a huge demand of steamed cakes in Sarawak . These steamed cakes are very rich in flavour, delicious and extremely moist cakes.
These cakes are very expensive and can easily fetch a price of RM150-200 per 8’ x 8’ cake. There are basically 2 reasons that contributed to the high pricing. One of the reasons are the ingredients used. These ingredients are expensive such as Horlicks, cream cheese, lots of butters and many more eggs.
The second reason is the long steaming hours required. A cake of this size will require about 4 hours of steaming and can be as long as 8 to 10 hours per cake. Just like niangao, the longer you steamed, the longer the cake can be kept and when it is steamed long enough, the cake’s texture will change into slightly chewy and extremely moist. That contribute to a good cake from the eyes of a Sarawakian.
Every Chinese New Year or Hari Raya, what I am looking for during visiting in Sarawak is the assortment of dense, flavoured and moist steamed cakes being served. Therefore, I have decided to pick a recipe that suit my taste bud.
In fact , there are many famous recipes such as kek lumut, kek holiday inn, kek coffee horlicks, kek hati parit etc…. Since I have some cream cheese, I therefore look for a steaming cheese cake.
I am rather panic when I am preparing. Most cakes in Sarawak will be a 8” x 8” – 10” x 10’ size. Only when I gathered all the ingredients, I discovered that I do not have a steamer that can fit 8” x 8”, not to mention anything bigger than that. Finally, I decided to steam the cake in a 6” diameter round cake tin. Instead of having 3 layer of cake, the cake became 2 layers only. All the remaining batter was steamed in muffin cups. But for purposes of this recipe, I will still given the 8” x 8” cake recipe.
This cake meets my taste bud. Moist, dense and strong cheesy flavour. It tastes like a combination of brownie and cheesecakes. Don’t be deter by the ingredients used, it is a cake rich in flavour and therefore expect to invest a bit in the cake.
WHAT IS REQUIRED
Servings: One 8” x 8 “ steamed cakes
- 220 grams of white sugar
- 200 grams of plain flour
- 200 grams of butter at room temperature
- 50 grams of cocoa powder
- 100 grams or ml of milk or water
- 4 eggs
Cream cheese portion
- 500 grams of cream cheese at room temperature
- 120 grams of white sugar
- 100 grams of plain flour
- 2 eggs
- 1 teaspoon of lemon juice (optional)
STEPS OF PREPARATON
- Lightly greased an 8” x 8” baking tray and get ready a steamer capable of steaming the cake for at least one hour.
- Beat the butter and sugar until light and fluffy. Add eggs one by one, beat until well combined. Sift in the cocoa powder and plain flour, use a spatula to mix the batter until well combined. Divide equally into two portion. Put one portion on the greased baking tin. Level it and cover it with aluminium foil. Steam the cake for about 20 – 25 minutes or until a skewer insert in the centre comes out clean.
- While the brownie layer is steaming, beat the cream cheese and sugar until light and fluffy. Add eggs one by one, beat until one combined. Sift in the plain flour, use a spatula to mix the batter until well combined. Once the brown layer is ready, pour the cream cheese layer on top brownie layer, cover with aluminium foil and steam the cake for about 20-25 minutes or until a skewer in the centre comes out clean.
- Once the cream cheese ready is layer, pour the second portion of brownie on top of the cream cheese layer. Cover with aluminium foil and steam again for 20-25 minutes. After 25 minutes, open the aluminium foil, steam for additional 5-10 minutes and ensure water will not drop on top of the cake.
- Cool completely before slicing into small pieces and can be served chilled or at room temperature. The cake can be frozen and keep for months if it is properly wrapped with kitchen towel, clingy wrap and put in an airtight plastic bag. For serving, just defrost the cake at room temperature before slicing.
i missed Sarawak steamed cake that is why i decided to blog some famous Sarawak steamed cakes. This recipe is still not as common yet but the taste is awesome. Pardon me for the two layer due to my small steamer. If you followed the instruction as in the recipe, you should have a 3 layers cake instead of 2 layers in this illustration. Do give it a try and please make sure that your steamer is big enough and no water condensation drops onto the cake.
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