Recipes of Steamed Cakes

Recipe of Chocolate Banana Steamed Cakes

Ingredients :

- 100 grams of Banana

- 25 grams of Heavy Cream

- 8 Egg Yolks

- 3 Egg Whites

- 125 grams Caster Sugar

- 1/2 teaspoon Salt

- 1/2 tablespoon Emulsifier ( SP / TBM )

- 60 grams Cake Flour

- 100 grams Black Glutinous Rice Flour

- 1/2 teaspoon Baking Powder

- 50 grams Unsalted Butter

- 75 grams Dark Cooking Chocolate, cut into pieces

- 1 teaspoon Chocolate Paste

- 7 pieces of Plantain, sliced length

- 50 grams Granules Chocolate

Methods :

* Blended and mix Banana and Heavy Cream, set aside.

* Beat Egg Yolks, Egg Whites, Caster Sugar, Salt, Emulsifier until fluffy. Enter Cake Flour, Black Glutinous Rice Flour and Baking Powder with sifted and mix evenly.

* Heat Unsalted Butter. Enter the pieces of Dark Cooking Chocolate and Chocolate Paste. Stir until Chocolate dissolves and then add the mix of Banana and Heavy Cream, mix well.

* Then pour this mixture little by little into the whisk of Eggs while stirring slowly.

* Pour the half of the dough into the 20cm X 20cm X 7cm Baking Pan which lined with Baking Paper without spread with margarine.

* Steam over medium heat for 15 minutes until half cooked. Place the sliced length Plantains on top, sprinkle the Granules Chocolate then steam again for 5 minutes. Pour the remaining dough and steam again for 15 minutes over medium heat until cooked.

The 20 pieces of Chocolate Banana Steamed Cakes are ready to be presented.

Recipes of Traditional Cakes

Traditional Steamed Layer Cakes

Ingredients :

1,700 ml of Coconut Milk extracted from one Coconut

7 pieces of Pandan Leaves as fragrances

40 pieces of Kaffir Lime Leaves bones removed as fragrances

2.5 teaspoons of Salt

700 grams of Sago Flour

2 tablespoons of Rice Flour

575 grams Caster Sugar

1/4 teaspoon of Pandan Essence

12 drops of Red dye

7 drops of Green dye

25 ml of Suji Leaves Juice for Natural Green dye

Methods :

* Boiled Coconut Milk, Pandan Leaves, Kaffir Lime Leaves and Salt to a boil, let it in warm.

* Mix Sago Flour, Rice Flour and Caster Sugar, pour The Coconut Milk that has been given fragrances of Pandan Leaves and Kaffir Lime Leaves little by little, stir until blended.

* Take 600 ml of the dough then add Pandan Essence, Green dye and Suji Leaves Juice, mix well. Take another 150 ml of the dough then add Red dye, mix well. Let the rest of the dough are White without colored.

* Apply a measuring 18cm x 18cm x 7cm Baking Dish with Vegetable Oil and lined with plastic, reheat in the steamer.

* Enter 100 ml of White dough and then steamed over medium heat for 5 minutes. Enter again 75 ml of White dough on it and steamed for 5 minutes. Enter 75 ml of Green dough on it and steamed again for 5 minutes. Do until the White dough and the Green dough runs out.

* For the last layer enter 150 ml of Red dough and then steamed for 20 minutes. After finish steaming the cakes, cool it.

The Traditional Steamed Layer Cakes is ready to be presented.

The Traditional Steamed Layer Cakes which is famous named as Kue-Pepe is very yummy and savory.