This recipe is contributed by Cik Malati, who posted her recipe to this blog. She calls it "Steam Sarang Semut" translated to "Steam Ant Nest". However, holes in my cakes are not as big as expected, so humbly call it "Steam Golden Syrup Cake" instead.I find the cake is soft, spongy and moist compared to baked version. Thanks Malati for sharing and hope there will be others who come forward to contribute their recipe too.
Here is the recipe translated into English:
INGREDIENTS:
7 Eggs
2 cups Plain Flour
2 cups Sugar
2 cups Water
390g Condensed Milk
3 tbs Butter
1 tbsp Bicarbonate Soda
1 tsp Rose Essence
METHOD:
1. Stir sugar in a saucepan over low heat until melted & golden.
Pour in water & stir until sugar is dissolved. (Becareful of hot steam when pouring the water into hot caramel).
Boil & add in Butter & switch off fire.
2. Beat egg slightly & mix in condensed milk.
Add in flour gradually and lastly bic soda.
Add in golden syrup & rose essence.
3. Pour into lined & greased 8 inch round tin and steam for 1 1/2 - 2 hours.
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hi,
ReplyDeletei tried this recipe. unfortunately my cake was unsuccessful.
the texture was like steam malay cake,not spongy, n no holes at all. may i knw whr goes wrong?
miri
Dear anonymous miri, I'm not sure what went wrong unless you explain a bit more. I hope you follow all steps carefully. Make sure the syrup at step 1 is cooled completely before using. Do not overmix at step 2. Hope this helps and keep trying.
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