Post by SeaDragon on Mar 11, 2016 20:47:37 GMT 10
The following is a recipe shared by leonine from my old forum in 2009, also known as Belacan Cake, or Kek Belacan in Malay:
"This is one version of the infamous cake. It has an added advantage of being less sweet cos there is no condensed milk. Cake is light and certainly taste better on the second day with the smell of Horlicks shining through. By the third day smell of butter quite overwhelms the Horlicks (not quite a problem cos there usually is nothing left of the cake). Since I haven't tasted other versions of this cake before I really do not know if this is the real McCoy! I checked with my Sarawakian colleague and she can't confirm it. Another said that it taste very much like most of the steamed Sarawakian cakes and she has tasted lots cos her Sarawakian sis-in-law brings over a lot of cakes every CNY." Leonine
Sarawak Serikaya Cake
Ingredients:
200g Horlicks
350g butter
100g sugar
3 tbsp gula hitam caramel* (see note below)
240g Serikaya (Malaysian Coconut Custard Spread)
10 eggs
250g flour
50g milk powder
2 level tsp double-action baking powder
a pinch of baking soda
Method:
1. Cream sugar and butter until light and fluffy.
2. Whisk egg yolks and add in the serikaya and gula hitam, mix well.
3. Beat egg whites till stiff and fold into the batter.
4. Sieve together Horlicks, flour, milk powder, baking powder and baking soda.
5. Fold the dry ingredients into the above mixture.
6. Pour mixture into a greased 10-in round pan.
7. Cover with foil and steam for 1 hour 45 mins.
8. Sprinkle with toasted sesame seed and leave to cool.
Notes from Leonine:
Please note that I used a very deep baking tin for my cake, if you are using a shallower baking tin, you should make sure it is big enough, probably a 12-in one.
* Don't know if anyone is interested to know of the gula hitam browning in the Sarawak Serikaya Cake. I got a colleague of mine to buy some back from Kuching. It is very dark and viscous and imparts a burnt sugar smell but is practically tasteless. I found a similar product in Penang which is used in the soya sauce industry to make their thick soya sauce and black vinegar darker in colour. Unfortunately this caramel is not available in small quantities (the factories sell them in 25kg containers). As the Semenanjung folks do not make Kek Lapis very often the bakers' supplies do not bother to repack this caramel in smaller quantities. The Parisian Browning Sauce which SD used looks to be a close enough substitute for you folks living overseas. Hope this helps to further 'demystify' this infamous cake.
"This is one version of the infamous cake. It has an added advantage of being less sweet cos there is no condensed milk. Cake is light and certainly taste better on the second day with the smell of Horlicks shining through. By the third day smell of butter quite overwhelms the Horlicks (not quite a problem cos there usually is nothing left of the cake). Since I haven't tasted other versions of this cake before I really do not know if this is the real McCoy! I checked with my Sarawakian colleague and she can't confirm it. Another said that it taste very much like most of the steamed Sarawakian cakes and she has tasted lots cos her Sarawakian sis-in-law brings over a lot of cakes every CNY." Leonine
Sarawak Serikaya Cake
Ingredients:
200g Horlicks
350g butter
100g sugar
3 tbsp gula hitam caramel* (see note below)
240g Serikaya (Malaysian Coconut Custard Spread)
10 eggs
250g flour
50g milk powder
2 level tsp double-action baking powder
a pinch of baking soda
Method:
1. Cream sugar and butter until light and fluffy.
2. Whisk egg yolks and add in the serikaya and gula hitam, mix well.
3. Beat egg whites till stiff and fold into the batter.
4. Sieve together Horlicks, flour, milk powder, baking powder and baking soda.
5. Fold the dry ingredients into the above mixture.
6. Pour mixture into a greased 10-in round pan.
7. Cover with foil and steam for 1 hour 45 mins.
8. Sprinkle with toasted sesame seed and leave to cool.
Notes from Leonine:
Please note that I used a very deep baking tin for my cake, if you are using a shallower baking tin, you should make sure it is big enough, probably a 12-in one.
* Don't know if anyone is interested to know of the gula hitam browning in the Sarawak Serikaya Cake. I got a colleague of mine to buy some back from Kuching. It is very dark and viscous and imparts a burnt sugar smell but is practically tasteless. I found a similar product in Penang which is used in the soya sauce industry to make their thick soya sauce and black vinegar darker in colour. Unfortunately this caramel is not available in small quantities (the factories sell them in 25kg containers). As the Semenanjung folks do not make Kek Lapis very often the bakers' supplies do not bother to repack this caramel in smaller quantities. The Parisian Browning Sauce which SD used looks to be a close enough substitute for you folks living overseas. Hope this helps to further 'demystify' this infamous cake.