A Sarawak Cake ~ Cake Hitam ( ~ )

Sarawak is famous of its' Steamed Cakes and Layer Cakes (Kek Lapis). Steamed Cakes in Sarawak are mostly steamed for hours. I have done a steamed cake that took me 7 hours to cook. Can you imagine that!! Crazy me!! I can't believe that i have done it just because i love that particular cake so much. I have tasted the cake in a Malay friend's house while go visiting on a Hari Raya. The name of that Cake is Kek Hati Parek. This Malay friend of mine, she is so so kind to share her recipe to me. This will be share in future. . . . 2 . 7 . '' 7 !! , ! (Hati Parek ) . . . :D 7 , ! In this post i am going to share another Sarawak steamed cake which is very popular in Sarawak. It is Kek Hitam which means Black Cake. This cake is also known as Kek Serikaya (Screwpine custard Cake) or Kek Belacan (Shrimp paste Cake). There are some different version, in term of adding or change different ingredients in the cake. !! '' (Kek Hitam). '', ''. 'Kek Serikaya' 'Kek Belacan'. . '' , . !!

This recipe is share by a family friend. She is Mrs EG.

This is the Nestle Cream i used previously, since i can't find this kind ...

this picture is take from Pavi.com

Now, I am using this type of Nestle Cream.

This is Gula Hitam that gives the cake a dark colour and deep caramel taste or can be substitute it with Black Treacle... This steamed cake is full of dairy flavour. The taste is soft, moist and dense. I just can't stop at one piece..:p The sweetness of this cake have been adjusted to the average sweetness..not too sweet..:D

I am submitting this post to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012)hosted by Ms B of Everybody Eats Well in Flanders

, . ...:D Mrs EG Kek Hitam recipe source: Mrs EG Ingredients: 345g (12 0zs) unsalted butter 120g sugar 220g plain flour 8 eggs 100g condense milk 120g horlick 1 small can of nestle cream 180g kaya (i used homemade kaya**) 140g gula hitam 2 tbsp cocoa powder To do: Grease and lined parchment paper on a 9" X 9" x 3" square baking tray. Allow extra parchment paper or baking paper over hang on both side of the baking tray. Beat butter and sugar till pale. Add in egg one at a time, beating till each combine well. Beat in condensed milk and kaya till well combine.

Add in Horlick, mixed well. Turn mixer to low speed, beat in gula hitam until combine well.

Fold in flour and mixed well.

Pour mixture into the prepared baking tray. Cover the cake loose with a piece of aluminium foil to prevent (condensation) water from dripping into the cake. Steam over medium high heat for 2 hours in a steamer or wok. Do check on the water level of the wok every half an hour. If the water (i am using a low moist cooking wok, i only steam for 1 1/2 hours and only refilled my hot water for 2 times) **Will share my homemade kaya in future.