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Preparation
35 minutes
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Cooking
40 minutes
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Difficulty
Medium
Malaysian steamed cake has many bamboo roots, chewy and fragrant, deliciously sweet and fatty, and is super simple to make. TasteVN is sure that anyone can successfully make this cake. Let’s get cooking right away!
Ingredients for Malaysian steamed cake Serves 4 people
All-purpose flour 70 gr (Type 11 flour) Baking powder 4 gr Palm sugar 55 gr Condensed milk 100 gr Baking soda 4 gr (baking powder) Unsalted butter 50 gr Chicken eggs 2 eggs Water 120 ml
How to make Malaysian steamed cake
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Heat the sugar and milk mixture
Place a pot on the stove, add 120ml of water, 100gr of condensed milk, 55gr of palm sugar, and 50gr of unsalted butter.
Stir the mixture over low heat until the butter and sugar dissolve, then turn off the heat and let it cool.
Tip: Do not cook the mixture for too long, as it will cause the butter to burn.
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Beat eggs and sift flour
Put 2 chicken eggs in a bowl, use a hand mixer to beat on the lowest speed until the eggs are completely dissolved.
Tip: Do not beat the eggs too fluffy as it will affect the structure of the cake; the final product will not meet the standards.Add 1/3 of the cooled sugar milk mixture to the egg bowl and mix well with the machine.
Divide 70g of flour into several portions, adding each portion in and continue mixing well with the machine.
Next, add the remaining sugar milk mixture into the flour mixture and mix well. Cover and let the batter rest for 20 minutes.
Tip:
- Divide the flour into several portions to make it easier to blend the mixture when mixing.
- Just beat at the lowest speed, just enough for the mixture to blend, do not beat for too long.
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Baking the cake
Preheat the oven to 200 degrees Celsius for 15 minutes.
Add 4g of baking powder to the flour mixture and stir well.
Prepare a mold lined with parchment paper, pour the flour mixture into the mold through a sieve. Then bake the cake in the middle rack of the oven at 190 degrees Celsius for 20 minutes.
After 20 minutes, lower the oven temperature to 170 degrees Celsius and bake for an additional 20 minutes.
Tip:
- If the top of the cake browns quickly, you can cover it with aluminum foil.
- The cake is done when it has a dark brown color, and when you press it with your hand, the indentation pops back immediately. You can also use a toothpick to poke the cake; if it comes out clean, the cake is ready.
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Removing the steamed cake
When the cake cools, use a knife to cut around the edge of the mold to easily remove the cake.
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Final product
The steamed cake when finished has a slightly chewy texture, sweet, rich, and fragrant scent; tasting a piece is delightful!
Successful Implementation Tips
- Make sure to adjust the cake ingredients according to the recipe provided to achieve the best results. In this recipe, do not substitute flour with tapioca flour or mix in other types of flour.
- To achieve a cake with many airy layers, chewy texture, and bounce, you need to mix the flour thoroughly and evenly. Ensure that the baking powder is still within its expiration date; if the baking powder is ineffective, the cake will not rise.
- During the baking step, be sure to set the correct temperature and baking time; if the temperature is too high and the cake is baked for too long, the cake will collapse and become dense instead of fluffy.
With the recipe shared above, TasteVN wishes you success in making the Malaysian rice cake that is chewy, soft, and delicious!
*Source of the recipe and images from the YouTube channel Nhung Cooking
