Today's RECIPE is a very moist cake which is famous in Sarawak. This steamed cake is usually made for festive seasons. It has a unique flavor because of the ingredients. If you have eaten this cake before, you know that it will taste better the next day. Try this Sarawak Steamed Moss Cake/Kek Lumut Sarawak.

Recipe by Mama Ding

Total Time | 2 hours 15 mins

Prep Time | 15 mins

Cook Time | 2 hours

Servings : 1 tray (8 x 8”)

Ingredients

5 medium-sized eggs
250 g butter, softened
100 g castor sugar
150 g all purpose flour
200 g powdered malt drink (Horlicks or any other brand)
150 g condensed milk
120 g coconut jam/kaya (any flavor)
2 tbsp pandan paste (store bought)
some green coloring (if darker green preferred)

Method

01 Prepare a steamer. Grease or line (with parchment paper) an 8x8" square baking tray.

02 In a large bowl, beat eggs until fluffy. Set aside.

In a different bowl, cream butter and sugar until light and fluffy.

03 Add the beaten eggs. Mix well with a spatula.

Add in flour, powdered malt drink, condensed milk and kaya (coconut jam).
Mix until well combined.

04 Add the pandan (screewpine leaves) paste and green coloring if using.

Pour into the prepared baking tray.

05 Cover the tray with aluminium foil. Place the tray into the steamer (water must be bubbling).

Steam on medium heat for at least 2 hours. Check every 30 mins and top up with hot water if required.

06 When done, remove from steamer and cool completely before removing from the baking tray.

Slice into smaller blocks and wrap in parchment paper. Keep in a covered container in the chiller. Can keep for up to 10 days.
Slice into smaller pieces when serving.

Notes

You can also bake this cake. Bake in a preheated oven at 170 C/340 F for 50 mins or until a skewer inserted comes out clean. Traditionally, this cake is very sweet and very green. You can reduce the sweetness and coloring according to your preference.