Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Indonesia with this divine Steamed Chocolate Egg Cake! Unlike ordinary cakes, this traditional kueh offers a unique steaming method that locks in moisture, creating an incredibly soft and tender texture that literally melts in your mouth. Imagine a rich chocolate cake so light and fluffy, it feels like you're biting into a cloud infused with deep cocoa flavors and subtle coconut undertones – this isn't just a dessert, it's an experience that will revolutionize your baking repertoire!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indonesian
Serves: 10 servings
Ingredients
- 200g all-purpose flour
- 150g sugar
- 50g cocoa powder
- 4 large eggs
- 150ml coconut milk
- 1 tsp baking powder
- 1/4 tsp salt
- Banana leaves for lining (optional)
Instructions
- Prepare your steaming equipment by filling a large steamer pot with water and bringing it to a gentle boil. Ensure the water level is sufficient for steaming for 30 minutes.
- Prepare the banana leaves (if using) by cutting them into circles that fit your steaming containers. Lightly grease the leaves or steaming containers to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps remain.
- In a separate bowl, whisk the eggs and sugar together until the mixture becomes light, fluffy, and pale yellow, approximately 5-7 minutes using an electric mixer.
- Gradually add the coconut milk to the egg mixture, stirring gently to maintain the airiness of the batter.
- Slowly fold the dry ingredients into the wet mixture, using a spatula with gentle, sweeping motions to keep the batter light and avoid deflating the eggs.
- Pour the batter carefully into prepared steaming containers or banana leaf-lined molds, filling each about 2/3 full to allow room for rising.
- Place the filled containers into the steamer, ensuring they are not touching each other to allow proper steam circulation.
- Cover the steamer and steam on medium-high heat for 25-30 minutes. Avoid lifting the lid during cooking to maintain consistent temperature.
- Check doneness by inserting a thin skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Remove the steamed cakes from the steamer and let them cool for 5-10 minutes before carefully removing from the containers.
- Serve warm or at room temperature. The cake can be enjoyed plain or dusted with additional cocoa powder or powdered sugar.
Tips
- Egg Temperature Matters: Use room temperature eggs to ensure better volume and smoother integration with other ingredients.
- Whisking Technique: When beating eggs and sugar, aim for a pale, voluminous mixture that forms soft peaks – this is crucial for the cake's light texture.
- Gentle Folding is Key: Use a spatula and fold ingredients with a gentle, bottom-to-top motion to preserve the air bubbles that give the cake its signature softness.
- Steam Consistency: Maintain a steady, medium-high steam throughout cooking. Avoid opening the lid frequently to prevent temperature fluctuations.
- Container Selection: Use non-stick containers or line with banana leaves for authentic flavor and easy removal.
- Cooling Technique: Allow the cake to rest for a few minutes after steaming to help it set and make removal easier.
- Storage Tip: These cakes are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 95mg
