Recipe(tried): Steamed Caramel Cake

Steamed Caramel Cake

Malaysia Chinese named "Ma Lai Koa". This is a local Malay's cake. Make about 45 small cup cakes.

Ingredient A:

3 Eggs
1 cups Castor sugar (330g)
3 cups Plain flour (450g)
2 tsp. Bicarbonate of soda
1 can Evaporated milk (For example: Carnation evaporated milk)

Ingredient B:

1 cup Castor sugar (220g)
1 Butter (250g)
1 cup Plain water
1 or 2 Pandan leafs

Remarks: 50 g toasted almond slices. Drop some toasted almonds in the bigger jug together with batter. Pour batter into the smaller cups. (* flower brand red cup/number 9915) Preheat steamer over big flame. Wrap the steamer's cover with aluminum foil. Let the steamer reach the higher temperature, then put the small cups with batter and steam for 20 minutes.

Method to prepare:

1. Cook ingredient B. Stir sugar in a source pan over low heat until dissolved and golden brown.
2. Add one-cup of plain water to the sugar mixture and follow by one butter. Stir over low heat until dissolved. Set a side to let it cool.
3. Cook ingredient A. Cream eggs for 2 to 3 minutes.
4. Add sugar a little by little into the egg mixture and cream it until a light form.
5. Add an ingredient B to the egg mixture and follow by one can of carnation milk. Mix well.
6. Sift the flour and bicarbonate of soda. Add flour and bicarbonate of soda little by little into the mixture. Whisk for a smooth batter. Set a side for about 2 to 3 hours to let it rest. Please note that you may keep the batter in the refrigerator for overnight.