Monday, September 10, 2012

Serikaya Sarawak Cake

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 Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts(remember to link to MFF and the host)


PH said...

Hah! Hah! Kek belacan! From the ingredients I can tell that it is super delicious. Looks like your turned out really well.

WendyinKK said...

3.5 hrs steaming! salute u la, I dun think i'll attempt it ever due to the time and gas $

Peng said...

Phoon least is edible >.<

Wendy...sok sok already ;p

Peng said...

Phoon least is edible >.<

Wendy...sok sok already ;p

lena said...

you know peng, when i first heard about the belachan cake, i was joking with wendy thinking it contains belachan! haha! But now looking at the recipe, i think it's a very sweeet cake and looks really like belachan!

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