Tuesday, September 7, 2010

KEK KUKUS / STEAMED CAKE



This is most sought after cake that is only available during Eid in most Malaysia/Singapore households. It is so moist, melts in the mouth, fruit filled and absolutely yummy.

It is actually steamed for 4 hours. Due to the long process, excellent taste and high demand it has became very costly to buy this steamed cake. Despite this, making your own steamed cake is really challenging and rewarding, you can't stop eating them and get way more quantity produced compared to buying them.

The following tips are useful if you're making this for the first time:

Your need to prepare the caramel by heating the sugar until it melts and turns golden brown using slow heat otherwise it tastes bitter. Remove from heat and add the water, stir well. Quickly and carefully adding this to the batter.

Prior to steaming, the water in the steamer must be boiling and each addition of water on each hour must be also boiling point. It is advisable to boil a kettle of water for this purpose.

Some flour to be added to the mixed fruit to avoid them sinking at the bottom of the cake.

Place the batter half full into greased pan and properly closed and secured with masking tape or string to ensure the cake has room to rise and to avoid water dripping into the cake.

Once the fruit mix is added, do not overmix.

It is advisable to replace 100g of fruit mix with 50g of green cherries and 50g red cherries to make it more attractive and colourful. If you are cooking for small family, it is recommended you make only half of the following.

Here is the recipe:

INGREDIENTS

500g butter
600g all purpose flour
1 and 1/2 C sugar
5 eggs
1 tsp vanilla essence
2 tsp baking soda
600g fruit mix
1/2 teaspoon ground nutmeg

CARAMEL
3/4 C sugar
1/2 C water

METHOD

* Combine 2 tablespoons (from 600g) flour with fruit mix until well mixed.

* Sift flour and baking soda, boil water in the steamer, grease  2 of 7 x 7 in x 2.5 in  deep pan.

* Beat the butter and sugar until pale, add egg one at a time, stir on each addition.

* Using wooden spoon, add in the essence, nutmeg, flour and fruit mix, mix well. Do not overmix.

* Melt the sugar until brown using medium heat, remove from heat and add the water, stir well.

* Pour the caramel into flour mixture and mix until well incorporated.

* Place the cake batter into prepared pan, cover with aluminium foil and secured the edges with masking tape or rafia string.

* Steam for 4 hours and checking water level every hour if not add boiling water to top up.

* Remove and let cool completely before slicing.

Sending this to Priya Mitharwal Bookmarked Recipes - Every Tuesday Vol 6 Event.

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This recipe has been bookmarked from my mum's collection and I never failed to prepare this special cake every year.

Goes to the following event too:

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33 comments:

aipi said...

Its amazing how you got the nice crust just by steaming..very cool recipe!!

US Masala

Mary said...

The cake looks and sounds delicious. How fortunate you are able to make it yourself. I hope you are having a great day. Blessings...Mary

Moogie said...

This recipe looks great. I'll add it to my to do list.

Priya said...

Loved the presentation, cake looks so moist!

www.elaichii.blogspot.com

Hamaree Rasoi said...

While making steamed cake these tips will sure help me to reach the desired results.Looks very good

Deepa
Hamaree Rasoi

PranisKitchen said...

thats a grt idea of making cake. really good idea delicious one

Kairali sisters said...

Wow, looks pperfect, looks like a baked one, tahts a great recipe friend...

Satrupa said...

Wow the cake looks so soft n moist. Great Bake .... oops steam :-)

Cheers n Happy Cooking,
Satrupa

http-foodforthought.blogspot.com

Kamalika said...

4 hrs of steaming..you really have patience...the cake looks nice and totally new to me....

chaitrali pathak said...

yummy looking cake with innovative creation...top class

Aparna S Mallya said...

Looks like a great cake! You could send this to my no bake event.

Leena said...

Looks very tempting..nice recipe..Bookmarked!

Rachana said...

4 hrs of steaming! Hats off to your patience, dear Though, the cake looks awesome.

Sushma Mallya said...

Looks very delicious,

Preeti said...

baked cake ... I am tempted to cook and taste it now ... looks delicious :)Good tips and explanation.

MaryMoh said...

This cake is a real labour of love....4 hours to steam! Must be very delicious...mmm

Lav said...

love malai food ...cake looks so rich and soft..

Lavanya

www.lavsblog.com

Sarah Naveen said...

nice recipe..looks so delicious..

Priya said...

Great looking steamed cake..

Faith said...

What a lovely cake for Eid! It sounds delicious and I love the flavor of nutmeg in there!

Juliana said...

Steamed cake? Looks nice and soft...

Home Cooked Oriya Food said...

delicious...
love your tips...

Torviewtoronto said...

looks delicious soft

Tanvi said...

What a lovely & healthy cake.a new kind to me!
Sinfully Spicy

Rumana Rawat said...

looks so tempting:)

TREAT AND TRICK said...

Hello friends,

Thanks for your encouraging and sweet words..

Satya said...

wow the cake looks so soft n delicious

Satya
http://www.superyummyrecipes.com

the clark clan said...

Hello and welcome to the two for tuesday recipe blog hop! So glad that you joined us and I am now following your blog and grabbed your RSS feed. It is always interesting to see how traditional treats are made! This is a very good instruction for steamed cakes! Thanks again and look forward to seeing you on the hop! Alex@amoderatelife

girlichef said...

Steamed Cake!? I am so intrigued...it sounds so moist and sticky and wonderful! So glad you shared it w/ t4t this week =)

Babli said...

Cake looks gorgeous, delicious and fantastic.

Sanjeeta kk said...

Lovely recipe, and healthy too!

Christy said...

What a delicious sounding cake - so moist and full of goodness! Thanks for linking this to Two for Tues!

Butterpoweredbike said...

I only just imagine what it must be like to each such a cake - four hours to steam, that's an act of love! Thank you for sharing this recipe with Two for Tuesday.