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
 

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

Steamed Caramel Cake

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.
5 from 2 votes

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Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Breakfast, Cake
Cuisine Asian, Cantonese, Chinese
Servings 8 slices
Calories 243 kcal

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
Makes: 6inch round

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!

Video

Notes

This recipe yields a 6-inch round cake divided into 8 slices.
The nutritional value for reference is for 1 slice cake. 

Nutrition (per serving)

Calories: 243kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 40mgSodium: 286mgPotassium: 63mgFiber: 1gSugar: 26gVitamin A: 288IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
Keyword caramel cake, steamed caramel cake
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