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:
600g all purpose flour
1 and 1/2 C sugar
1 tsp vanilla essence
2 tsp baking soda
600g fruit mix
1/2 teaspoon ground nutmeg
3/4 C sugar
1/2 C water
* 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.
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: