Cakes, we all have grown up eating cakes of various types in our childhood, and even as adults. Cakes are a symbol of celebrations, birthdays, anniversaries, weddings, engagements etc. All call for a cake to be cut. From simple sponge cakes to decadent fondant cakes, the world has a cake for everyone’s taste. Each country has their own popular cakes. Some cakes are even named after the country or region they come from. For instance, the Madeira cake named after a Portuguese island is a light sponge cake normally flavoured with lemon and eaten with jam. And many more, Black Forest cake, Lamington cake to name a few. Nowadays cakes are decorated beautifully, taste fabulous, and are decadent in their richness, covered with chocolate ganaches and various other delicious toppings. Top class bakeries vie with each other in producing cakes par excellence. We can choose cakes as per our choice, vegan, eggless, gluten free etc. The public is well pampered as bakeries can cater to almost all requests, and we are spoilt for choice.
Back in Pune, the city where I grew up, the cakes we ate then are the cakes we crave for today. Simple cakes like the pound cakes of Kayani Bakery or the glass cakes from Royal Bakery melt in your mouth with the taste of real butter. These bakeries are still doling out the very same cakes of the same quality with the addition of mawa cakes, plum cakes etc. Till today the cakes are sold out in record time, with people queuing up to buy the cakes for home consumption or even sending them to relatives in other cities.
Jakarta is a city where we can get the most amazing cakes, which are truly out of the world. I have yet to taste better. Some of my own good friends and relatives can make the most amazing eggless cakes. This country, so rich in heritage and culture, has been my home since 33 years and has taught me so much. Even though baking is not exactly my forte, I do manage simple cakes, mostly vegetarian, used as bases for my desserts. But the recipe I will share with you today is a steamed cake, commonly known as Bolu Kukus. This cake was made very often when my children were growing up and needed something to have for an evening snack. It contains no oil at all and has a different texture compared to a baked cake. This cake is light on the stomach and is delicious.
Ingredients
- 4 eggs
- 200 g sugar
- 150 g flour
- 65 ml thick coconut milk (tetra pack is fine)
- 1/2 tablespoon SP (cake emulsifier, available in supermarkets or baking stores)
Method
- Grease a medium springform cake pan lightly.
- Add water to a steamer and place it on heat.
- Break the eggs into a steel mixing bowl.
- Add the sugar and SP.
- Beat with an electric beater on high speed until the mixture doubles in size and turns pale white.
- Slowly add the flour and coconut milk alternately while mixing on low speed.
- Divide the cake batter into three equal portions.
- Add different food colour and flavour to each portion.
- Strawberry
- Lemon
- Pandan
- Pour the first portion into the prepared springform tin.
- Steam for 10 minutes.
- Open the steamer and check if the cake is springy to touch.
- Pour the second layer and steam again for 10 minutes on high heat.
- Add the third layer and steam for about 20 minutes.
- Remove the cake pan from the steamer and let it cool for one hour.
- Loosen the sides with a knife.
- Gently open the springform pan.
- Slice and serve.
This cake are with eggs! Give us recipe of eggless bolu kulus, vegetarian cake. Tkx. Rajni
looks spongy!!!!like it
Lovely blog you haave here
Thank you 😊