Tuesday, September 25, 2012

Sarawak Seri Kaya Cake/Kek Seri Kaya Sarawak

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
5 eggs
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 .

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


WendyinKK said...

I was told by HomeKreation that the steaming will change the texture and it taste different, much better she said. I was also told by another Sarawakian blogger to use Dark caramel sauce, haha. Surprising, right?

Marsita Yahya said...

Hi, just snip by...nice cakes.

PH said...

Interesting cake.

Sonia ~ Nasi Lemak Lover said...

my reader who gave me the browning sauce also asked me to try this recipe and she also gave me few other recipes..How was the cake taste like huh? I hope i can try this out soon.

Unknown said...

semplice ma buonaaa...

Yoong said...

Looking at the ingredients, this cake seems rather sweet - might have to have a triple short black to go with it, Gert :)

Julia said...

I love trying different cuisines. This is a Malaysian dish, right?

3 hungry tummies said...

Thanks for the entry Gertrude! :)
Would be great to have a slice of this delicious cake with my coffee right now!

suituapui said...

That looks so fine. Must be real soft and absolutely delicious. I've tried making baked bingka labu and did not fare too badly. I think I will try cakes next time. Wish me luck!

ICook4Fun said...

Wendy, yes I saw some recipe that used the dark caremel sauce.

Fuat Gencai, teşekkür ederim.

Phong Hong, yes pretty interesting.

Sonia, we love this cake a lot. Good soft texture and very moist. If you want to try this out do cut down on the sugar.

La bottega, grazie :)

Yoong, yes a bit too sweet for our palate.

Julia, thanks for stopping by and your comment. Yes this is an Asian style cake.

Suresh, you are most welcome.

Suituapui, yes I saw your bingka labu. Pretty impressive. Looking forward to see your cake posting :)

Lisa Ho said...

ooh... I would love a slice to go with a cup of tea :)

My Little Space said...

I'm not so sure about the colour but the texture looks exactly the same. Hubby's older brother just came back from Sarawak and brought home quite a number of this layer cake. I was told some of their steamed cakes need to steam for at least 8 hours & some even 10 hours. No jokes! It's definitely more pricy. :o)

Shereen said...

Your cake texture was definitely very tender and less sweet than most of the Belacan cake that I have tasted. However, the colour is not as dark .Where did the rest of the cake gone since you did not offer them to us again?.. Hahahaha.. and we were hanging out for it as it was absolutely delicious!! Oh, by the way, we love your kaya... even the fussy pot can eat it without gagging.. so fragrant and smooth and definitely not as sweet as store bought ones. I'm going to make it after yours all habis:)

ICook4Fun said...

Lisa, yes with a cup of tea will be nice :)

Kristy, the texture is pretty similar. Yea I read about people steaming it for 4 hours but not 8 hours. Yes with all the ingredients in it I am sure they are pricy :)

Shereen, I didn't add all the amount of browning sauce required. I don't like it too dark. Oh you want to eat more of it? I segan to serve you lah after a few days. There are still some in the fridge. Glad that you like the kaya. Is ok you don't have to make it. I will make it for you :)