Wednesday, October 26, 2011

Palm Sugar Malay Cake (椰糖马来糕)

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.


Sponge dough:
50g plain flour
1tbsp caster sugar
75ml warm water
1tsp instant yeast

165g palm sugar/gula melaka
85ml water

Egg batter:
3 egg
70g caster sugar
200g plain flour (sifted)
1/2tsp dark soy sauce
85g unsalted butter (melted)

1/2tsp baking soda
1tsp baking powder

Sponge dough:
1. Dissolve yeast in warm water.
2. Add in flour and sugar, stir till well blended.
3. Cover and set it aside to proof for 1hour.

1. Boil palm sugar with water until it dissolved, set aside to cool.

Egg batter:
1. Whisk eggs and sugar together until light and fluffy.
2. Lightly fold flour into egg batter.
3. Mix melted butter, black soy sauce and syrup together.
4. Fold in liquid mixture until well blended.
5. Follow by sponge dough.
6. Lastly, sift baking soda and baking powder into batter and mix well.
7. Pour batter into a lined 6-7inches round bamboo basket or round cake tin.
8. Steam in a preheated steamer at high heat for 35-40mins.
9. Remove cake and cool it on a wire rack.


WendyinKK said...

I love your basket.
It's great to have Daiso around, isn't it?

Happy Flour said...

Hi Wendy,

Ya, they have a lot of interesting yet cheap stuffs.

Sonia ~ Nasi Lemak Lover said...

Is the dark soy sauce you added or dark caramel sauce ? Because I saw somewhere which add dark caramel sauce. I like this kuih too.

Happy Flour said...

Hi Sonia,

I used the dark soy sauce which we usually use for cooking. You can also use the sweeten dark soy sauce. This cake taste fantastic, full of palm sugar fragrant.

Ying said...

I just tried your recipe. Is the mixture after folding in flour supposed to be thick and lumpy? And the eggs deflated badly ):

Happy Flour said...

Hi Ying,

The mixture is thick but not lumpy. Your egg batter was not whisk till thick enough. The egg batter will deflate as it was the reaction with baking soda and baking powder.