Bolu Susu Lembang is a soft, milky sponge cake, which is steamed rather than baked.
It’s origin is from Lembang, a cool highland area near Bandung, West Java — famous for its fresh dairy products. It’s about 3 hours drive from Jakarta.
It’s known for its moist, fluffy texture and rich milky aroma. It’s mildly sweet and has that signature “comforting” dairy taste that appeals to both children and adults
Cheese is a beloved topping in Indonesia, especially on soft breads, cakes, and desserts. A carry on taste from the colonial Dutch Era.
Indonesians love combining sweet, salty, and creamy flavors. Grated cheddar (often mild processed cheese like Kraft or Prochiz) adds a contrast that enhances the sweetness rather than overpowering it.
The slightly salty, creamy cheese gives a rich mouthfeel and looks attractive when grated over cakes.
Here in Jakarta, we have the best cakes and Pastries, but 99% of them are made
using emulsifiers.. It’s a very common practise. Using emulsifier is optional, but do try and use.
100 gms all-purpose flour (APF)
½ tsp baking powder
30 g milk powder
10 g cornflour
¼ tsp salt
Part 3 – Wet Ingredients
40 ml oil
3 eggs
60 ml condensed milk
60 ml fresh milk
½ tsp vanilla essence or vanilla powder
Part 4 – Vla (Topping Sauce)
100 ml fresh milk
40 g condensed milk
1 tbsp cornflour
Add-ons
10 g cocoa powder + 2–3 tbsp hot water (for chocolate layer)
Grated cheddar cheese (Kraft or Prochiz) for topping
Method
Step 1 – Prepare the Steamer
Preheat the steamer for 10 minutes before starting.
Wrap the steamer lid with a clean kitchen towel to prevent water from dripping onto the cake.
Step 2 – Make the Batter
1. In a large mixing bowl, combine eggs, emulsifier, and sugar.
Beat until pale, fluffy, and tripled in volume.
2. Sift together all the dry ingredients (Part 2) and gently fold into the egg mixture.
3. Add the oil, condensed milk, fresh milk, and vanilla.
Mix briefly on low speed, then finish folding manually with a spatula until smooth.
Step 3 – Divide and Flavor
Divide the batter into two equal parts (about 250 g each).
To one part, add the diluted cocoa mixture to make the chocolate layer.
Step 4 – Steam the Cake
1. Grease the bottom of a loaf pan and line with parchment paper.
(Do not grease the sides.)
2. Pour in the chocolate batter and steam for 20 minutes.
3. Pour the plain (white) batter over the top and steam for another 20 minutes.
4. Check doneness with a skewer—it should come out clean.
5. Cool the cake for 10 minutes, then remove from the tin.
Step 5 – Make the Vla (Topping)
In a small saucepan, whisk together fresh milk, condensed milk, and cornflour.
Cook over low heat, stirring constantly, until the mixture thickens and turns glossy.
Spread the hot vla evenly over the warm cake.
Step 6 – Final Touch
Generously top the cake with grated cheese while the vla is still warm, so it sticks beautifully.
Serve at room temperature.
💡 Notes & Tips
Emulsifier (SP) is optional but commonly used in Indonesian bakeries for a fine, soft crumb.
You can make different flavor variations — pandan, strawberry, or plain milk.
Store the cake in an airtight container; it stays soft for up to 2 days at room temperature. Or in the refrigerator for upto 4 days.