Kek Belacan (Shrimp Paste Cake)
Looks like belacan but it is not belacan (shrimp paste)!! Shrimp Paste Cake? Don’t worry. There is no shrimp paste (belacan) in this cake at all! This is one of the moist and delicious iconic Sarawak style steamed cakes. It is most probably named such because of the color and appearance. If you are fortunate enough to taste it, you will come back for more. Get the ingredients and bake one to enjoy this coming festive season.
Recipe by Mama Ding
Total Time | 4 hrs 20 mins
Prep Time | 20 mins
Cook Time | 4 hrs
Servings : One 20 cm/8 inch cake
Ingredients
8 large eggs
360 g (1.44 cup) premium butter, softened
100 g (1/2 cup) caster sugar
100 g (3/4 cup + 1/2 tbsp) Milo powder or any other chocolate drink powder
100 g (3/4 cup + 1/2 tbsp) milk powder
150 g (1/2 cup) kaya/coconut jam (homemade or store bought)
294 g (3/4 of a small can) condensed milk
180 g (1 and 1/2 cup) plain flour
160 g (1 and 1/4 cup) malt drink powder (Horlicks or any other brand)
2 tbsp cocoa powder
3 tbsp browning sugar/gula hitam
1 tbsp vanilla essence
Method
01 Sift the plain flour. Set aside.
In a mixer bowl using the paddle attachment, beat caster sugar and butter until fluffy.
02 Add eggs, one at a time, beating until well incorporated before adding the next one.
Add vanilla essence, condensed milk and kaya (coconut jam).
Beat until well combined.
[Meanwhile, prepare a steamer.]
03 Reduce mixer to low speed. Add the Milo powder, milk powder, Horlicks powder and cocoa powder. Mix until well combined.
04 Remove the mixer bowl from the mixer. Add the browning sugar. Mix well with a spatula.
Add the sifted flour. Mix with spatula until well combined.
05 Pour the cake batter into a lined (with parchment paper) 20 x 20 x 8.5 cm (8 x 8 x 3.5 inch) baking tin. Cover the top securely with aluminium foil.
When the water in the steamer is at a rolling boil, reduce to medium heat.
Place the baking tin into the steamer.
Steam for 4 hours. Top up the steamer with hot water every 30 mins.
06 After 4 hours, turn off steamer. Carefully remove the cooked cake and place on a wire rack to cool.
Remove the aluminium foil carefully. Don’t drip any water on the cake or it will discolor.
When the cake is fully cooled (a few hours later), unmould, peel off the parchment paper and store in an airtight container.
Notes
The cake will expand during steaming and contract when cooled. Make sure you only fill up to two third height of your baking tin. This cake should keep for up to 3 weeks in the refrigerator and up to 3 months if frozen.
This is a very moist and unique tasting iconic Sarawakian steamed cake. You need to taste it to believe how good it is. If you are trying this recipe for the first time, half the proportions and steam a smaller cake for 3 hours. The long hours are needed for the flavors to develop so do not shorten steaming time further.
The cake will taste better after resting for a few days. Do keep it in the refrigerator and only remove the portion you wish to consume when needed. Some prefer it cold, some prefer to eat it at room temperature.
For more info and pictures of the ingredients, visit the Pantry section.
If you want to try the Pandan/Screwpine version (which is green like moss color), here is the recipe for Sarawak Kek Lumut/Green Moss Cake.