I’m pretty sure this is traditionally an Indonesian dairy-free cake we call bolu kukus. They sell them everywhere in the markets, with the common flavours consisting of mocha, chocolate and pandan, all taking the form of minature cupcakes with 3 or 4 peaks. When I was a kid, I used to always tell my parents to buy some home from the markets, but it was clear that my mum especially didn’t like all the artificial colouring they put in it, because yes, some can be very unappealingly bright, just like any other snacks targeted at young children…
250g sugar (can cut back if you want)
5 egg yolks
4 egg whites
1/2 tsp baking powder
175mL sparkling water, or lemonade
1/2 tsp. vanilla extract
1/2 tsp cocoa
1. Bring a wok/pot/steamer (that has space for your cake tin) of water to a gentle boil
2. Beat the eggs, gradually adding sugar and vanilla extract until pale and thick.
3. Alternately fold in half of the flour and soda and repeat. Mix until just combined. Scoop around 1/4 of the batter to a medium bowl and add in cocoa and mix until just combined.
4. Pour the vanilla batter into a bamboo steamer or round 20cm cake tin lined with parchment paper or some paper cupcake liners. Pour in the cocoa batter, making sure you pour it evenly on the surface. Using a skewer or chopstick or whatever long thing you have and swirl the cocoa batter into the vanilla one.
5. Place it into the wok, pot or steamer. Cover and steam on high for around 20 minutes until a skewer comes out clean.
6. Cool cake at room temperature on a baking rack and serve.
|Aw, feeling a little lonely there?|
|Steamed cake flower!|
And you probably won’t hear from me until another 2 or 3 weeks because of hsc commitments. But you’ll definitely see me on the other side baking-deprived and so will have many, many posts to publish! Wishing every other year 12′s out there good luck! See you soon.
And, I’m on Instagram now too, @irenecreme so if you’re into that, drop by and say hello.