A Sarawak Cake ~ Cake Hitam ( 砂劳越的蛋糕 ~ 黑美人蛋糕)

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.

 砂劳越有好几种著名的蛋糕. 其中有千层蛋糕和蒸蛋糕. 
我各人很喜欢蒸的蛋糕.  砂劳越的蒸蛋糕通常是需要蒸上2个小时以上. 
记得我成蒸过一粒蒸蛋糕用了7个小时. 是不是有点'疯了' 7个小时!!
当时, 真的! 太喜欢那蛋糕了(Hati Parek 蛋糕) . 是在有一年的开斋节拜访一位马来朋友时在她家吃过. 就回味无穷. 跟她要了食谱:D 今天先不谈7个小时的蒸蛋糕, 就留下次吧!

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.

先谈谈蒸两个小时就蒸好的蛋糕吧!! 蛋糕叫 '黑蛋糕' (Kek Hitam). 梅觉得'黑蛋糕'这个名不怎么样, 就梅自己取了个名给这蛋糕叫'黑美人蛋糕'. 这蛋糕也有被曾为'Kek Serikaya' 或 'Kek Belacan'. 有很多版本用的材料都大同小异的.
这'黑美蛋糕' 口感很柔软, 充满蛋糕的香气. 吃到停不了口噢!!

                           

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

this picture is take from Pavi.com

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

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

蛋糕的甜度是刚刚好, 不太甜. 跟我分享这黑美人蛋糕的这位朋友是个不爱吃太甜...:D
她是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, nestle cream and kaya, till well combine after every addition. (updated on 20/2/2016)
• Add in Horlick, mixed well.
• Turn mixer to low speed, beat in gula hitam until combine well.
• Fold in flour, cocoa powder and mixed well. (updated on 20/2/2016)
• 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. 
**Please refer my homemade kaya here. (updated on 20/2/2016)

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