Steamed caramel cake is a very simple recipe, no electric mixer or oven is needed, the only thing to bear in mind is not to burn the caramel. This recipe uses a bamboo steamer instead of a baking pan to steam the cake as it will yield a more fluffy cake.
This recipe is very similar to Chinese steamed cake / Ma Lai Koh
CHINESE VERSION: 蒸焦糖蛋糕
Steamed Caramel Cake | MyKitchen101en
Yield: 6-inch round cake (8 slices)
Ingredients:
- 150 g fine sugar (for caramel)
- 100 ml hot water
- 3 tbsps pandan juice
- 80 g evaporated milk
- 1 egg (lightly beaten)
- 70 g melted butter
- 1/4 tsp salt
- 50 g fine sugar
- 150 g plain flour
- 1 tsp baking soda/sodium bicarbonate
Instructions:
1 Line 6″ bamboo steamer with parchment paper.
2 Heat 150 g sugar in a thick base cooking pot (to reduce the chance of burning) over medium-low heat until melting, add in 1 tbsp of hot water by the edge, continue cooking into golden colour caramel, do not over stir.
3 Off the heat, add in the remaining hot water gradually, then heat up again until caramel has melted. Set aside to cool (you may soak the pot in a large bowl of water to speed up the process).
4 Bring the water of steamer to the boil (make sure the amount of water is enough for 40 minutes of steaming).
5 Pour cooled caramel syrup into measuring cup, add in pandan juice (about 3 tbsps) until the total amount is 170 ml.
6 Combine caramel pandan syrup, evaporated milk, beaten egg, melted butter, salt and sugar in a mixing bowl, mix well.
7 Whisk together plain flour and baking soda, then sieve into caramel syrup mixture, mix until the batter is smooth.
8 Pour the batter into lined bamboo steamer, tap a few times on counter top to burst large bubbles.
9 Steam over high heat for 40 minutes (do not open the steamer before 30 minutes or the cake might collapse).
10 Put the steamed caramel cake on a wire rack to slightly cool down before unmoulding.
11 Steamed caramel cake is ready to be served!
Steamed Caramel Cake
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Equipment
- 1 bamboo steamer 6-inch
Ingredients
- 150 g fine sugar for caramel
- 100 ml hot water
- 3 tbsps pandan juice
- 80 g evaporated milk
- 1 egg lightly beaten
- 70 g melted butter
- ¼ tsp salt
- 50 g fine sugar
- 150 g plain flour
- 1 tsp baking soda/sodium bicarbonate
Instructions
- Line 6″ bamboo steamer with parchment paper.
- Heat 150 g sugar in a thick base cooking pot (to reduce the chance of burning) over medium-low heat until melting, add in 1 tbsp of hot water by the edge, continue cooking into golden colour caramel, do not over stir.
- Off the heat, add in the remaining hot water gradually, then heat up again until caramel has melted. Set aside to cool (you may soak the pot in a large bowl of water to speed up the process).
- Bring the water of steamer to the boil (make sure the amount of water is enough for 40 minutes of steaming).
- Pour cooled caramel syrup into measuring cup, add in pandan juice (about 3 tbsps) until the total amount is 170 ml.
- Combine caramel pandan syrup, evaporated milk, beaten egg, melted butter, salt and sugar in a mixing bowl, mix well.
- Whisk together plain flour and baking soda, then sieve into caramel syrup mixture, mix until the batter is smooth.
- Pour the batter into lined bamboo steamer, tap a few times on counter top to burst large bubbles.
- Steam over high heat for 40 minutes (do not open the steamer before 30 minutes or the cake might collapse).
- Put the steamed caramel cake on a wire rack to slightly cool down before unmoulding.
- Steamed caramel cake is ready to be served!
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Nutrition (per serving)
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Tq for sharing this recipe. It is very nice.
Hi Can i check can i use Gula melaka instead of caramel the sugar
Should be OK, but the end product will be slightly different. You may give it a try.
I haven’t tried with gula Melaka for this recipe. You may try.
Can i replace pandan juice with any other liquid? More milk or water maybe?
Yes, you may replace with milk or water.
Can I bake in oven instead of steam??
I haven’t tried baking this cake in oven, you may give it a try.