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)

Method

• 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)