This steamed cake originated from Sarawak that uses browning sauce that is why the cake is brown in color. It comes in different names like Seri Kaya cake, Kek Hitam Manis and some called it Belacan cake. The appearance of the dark cake does resemble a piece of belacan, the dried fermented shrimp paste.
This is the second time I tried out this cake. The first time was 2 years ago when I made it for a friend using Homecreation recipe. I didn’t taste it but my friend told me that it was a bit too sweet for her. So for this cake I did some changes to the recipe and also cut down the sugar and condensed milk. With the reduction of the two I still find it a bit too sweet but Carlos said it is just perfect. Well, he has sweet tooth so to him it is alright. The next time I make this I might need to make adjustment to the recipe again.
This cake is soft and pretty dense as there is not baking powder in it. Taste wise it is real tasty. Very much like the Cake Lapis Sarawak with the nice aroma of Horlicks. It is a very rich cake so go easy on the quantity. Can eat only tiny slices ha ha..
2 stick/226 gram butter – room temperature
100 gram sugar
120 gram Seri Kaya/coconut egg jam
120 gram condensed milk
100 ml milk
1 tsp vanilla
50 ml browning essence (more if you like darker cake)
110 gram horlicks/malt powder
200 gram cake flour
1. Grease an 8” x 8” square baking pan or a 9” round baking pan and line base with parchment paper. Combined the cake flour and horlicks and set it aside.
2. Cream butter and sugar until light, pale and fluffy. Add in eggs, one at a time until well combined. Add in the vanilla.
3. Add in the condensed milk and seri kaya and mix well. Add in the flour in 3 batches alternating with the milk. Lastly stir in the browning essence. Mix well.
4. Pour the batter into the prepared baking pan. Cover the top loosely with a piece of aluminum foil. 5. Steamed over high heat for 30 minutes, turn down the heat to medium and continue to steam for another hour or until tested with skewer it comes out clean. (Remember to replenish the steamer with hot water whenever it is drying up)
6. Remove from steamer and let it cool down completely before cutting into it.
Note: The brand of browning essence I used is Queen which my niece got it for me from Australia. According to some old wives tales you may steam the cake up to 4 hours if desired, as it will allow you to keep the cake for over a month without refrigeration. I am not sure how true that is.
I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts .