Steamed Malay Cake

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Today I would like to share with you the recipe for Steamed Malay Cake (Dark Brown Sugar Steamed Cake). The taste is soft and moist. And because it is a steamed cake, you won’t be afraid of getting heatiness when you eat much. The method of making Malay cake is very simple, and the ingredients are divided into dry and wet. The wet ones are evaporated milk, oil, and eggs, while the dry ones are powdered ingredients. To put it simply, stir well the wet ingredients first, then slowly add the dry ingredients, ferment and steam them. Although the method is simple, there are still a few things that need to pay attention to.

Malay Cake Ingredients
Ingredients of Steamed Malay Cake

Over Stirring

As the cake is not suitable for excessive mixing of flour, so recommend adding the dark brown sugar to the liquid ingredients first, stir and melt before adding the flour. After adding the flour, stir the flour evenly with the folding method. Generally, cakes are required to have a soft and fluffy texture. Quick and over stirring can easily cause the batter to become gluten, which will cause the steamed cake to shrink, collapse and affect the taste. Just stir until there is no large powder then sieving the batter to get a smooth batter.

Steaming Malay Cake

Preheat the steamer when the batter is almost fermented. Since the cake needs to be steamed on high heat for 30 minutes, there must be enough water in the steamer. Wait for the steamer to boil before putting the batter in. Every time I steamed cakes or buns, I was most nervous and anxious at the moment when I wanted to open the lid. However, just don’t open the lid immediately after steaming. Turn off the heat and simmer for 5 minutes, let the temperature in the steamer drop slightly before opening the lid. This can prevent the cake from shrinking due to cold air come in when the lid is opened immediately.

Yeast is one of the flavor of this cake
Yeast is one of the flavor of this cake

Sharing My Experience

The first point, in nowadays, making Malay cakes does not necessarily require bamboo baskets or bamboo steamers. I also tried the movable mold myself and removed the bottom to make it breathable, but the result is similar to the one I used in the normal mold. Because baking powder is used, the cake will be more stable during the steaming process.

The second point, if you don’t have a soft spot for the taste of yeast, you can actually just use baking powder, which can save the fermentation time! Yeast is used to reproduce the old taste of fermented with sugar, and baking powder is to get a more fluffy taste.

Steamed Malay Cake 马来糕

The Origin Of Malay Cake

According to legend, Malay cake was introduced to Malaysia during the British colonial period. It was originally a baked sponge cake. However, due to the lack of materials at the time, the original recipe was modified into a cake that was more suited to local tastes and cooking methods. And the Hong Kong-style Malay cake we eat now is the Malay cake modified by the Hong Kong dim sum chef.

I always think that the food culture is really interesting. The eating habits of different places have been influencing each other and constantly changing to produce more delicious food.

You might also like the soft and fluffy Pandan Castella Cake and Banana Castella Cake

If you like this recipe, kindly share it with friends and family~

Steamed Malay Cake 马来糕

Steamed Malay Cake

The taste of Steamed Malay Cake (Dark Brown Sugar Steamed Cake) is soft and moist. And because it is a steamed cake, you won't be afraid of getting inflammation when you eat much.

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Course: Bakery
Cuisine: Chinese
Keyword: Cake, Dessert, Dim Sum
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Servings: 1 7inch Cake
Calories: 208kcal

EQUIPMENT

  • 7 inch cake tin

INGREDIENTS

  • 3 Eggs each about 62g with shell
  • 30 g Butter
  • 150 g Evaporated Milk
  • 130 g Dark Brown Sugar
  • 150 g Cake Flour
  • 1 tsp Instant Yeast
  • 1 tsp Baking Powder
  • 0.25 tsp Salt


INSTRUCTIONS

  • Boil a pot of hot water, add butter over the water and let the remaining temperature melt it.
  • Prepare a large bowl, beat in eggs, add evaporated milk, melted butter, and dark brown sugar. Stir evenly until the brown sugar melts.
  • Put the baking powder, salt, and yeast into cake flour and mix well.
  • Slowly add the mixed flour into the wet ingredients in portions.
  • After stirring until there are no large powder, sieve the batter.
  • Close the lid and let it ferment for one and a half hours or double its size.
  • Prepare baking paper and cake molds.
  • Boil the water in the steamer on high heat, remember to add enough water.
  • Defoam the fermented batter and pour it into the mold.
  • Put the batter in a boiling steamer and steam it on high heat for 30 minutes. After steaming, turn off the heat and simmer for 5 minutes before removing the lid.
  • Malay cakes will be softer and more delicious when serve hot.

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1slice | Calories: 208kcal | Carbohydrates: 32.8g | Protein: 5.5g | Fat: 6.3g | Saturated Fat: 3.3g | Cholesterol: 75mg | Sodium: 144mg | Potassium: 195mg | Fiber: 0.6g | Sugar: 17.8g | Calcium: 103mg | Iron: 1mg
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