This is another interesting cake I discovered through Malaysian Food Fest Sarawak Month. It is also known as Kek Belcan as it really resembles a piece of belacan! Don't you think so?? ^.^ As I'm not able to obtain the browning essence which suppose to make the cake really really dark brown, therefore I replaced with other alternative. Guess what I've added??.....dark molasses sugar and kicap manis (thick dark soy sauce)! >.<" What a wierd combination and was hoping the cake turn out decent hehehe...
I checked out the cake after 1 hour of steaming and am very pleased with the color! is really really dark hahaha...So I continue the steaming time for another 2.5 hours, this is suppose to extend the shelf life of the cake without the need of chilling it and I suppose it does affects the texture, as the cake turned out very moist! Besides, moist & smooth, be-warned that the cake is extremely sweet & rich though I reduced the sugar & butter amount! :)
the main ingredients - condensed milk, horlick, molasses & kaya
It really does look like a piece of Belacan!! of course it does not TASTE like belacan hehehe...
Recipe adpated (with modifications) from Lily's Wai Sek Hong blog
Ingredient (7" square pan)
- 200gm butter
- 50gm molasses**
- 4 eggs
- 1 tsp vanilla essence
- 2 tsp kicap manis
- 120ml condense milk
- 1/3 cup serikaya
- 1/4 cup horlick
- 125gm flour
- 1 tsp baking powder
** Original recipe uses 50gm castor sugar, I replaced with molasses which caused the cake to be slightly on the 'wet' side, so I think the molasses can be further reduced to 30gm or so)
- Beat butter until fluffy. Beat in molasses sugar until well combined.
- Beat in eggs, one at a time.
- Beat in vanilla essence and kicap manis
- Beat in condensed milk and kaya until well blended.
- Stir in horlicks.
- Sift in flour and baking powder and fold till smooth batter formed.
- Pour batter into a lined 7" square pan and steam over high heat for 30mins. Reduce heat to medium and steam for up to 4 hours (I steamed it for 3.5 hours). Replenish the steamer with hot water when necessary.
- Cool completely before slicing and serve.
I am submitting this dish to, Sarawak Month hosted by Sharon of ”