I'm sure many of us living on this part of the world knows what is this "malay cake' or we call this 馬來糕.
It is one popular delicacy served at dim sum resturants and sometimes we can also get it from local kueh stalls. I've tried doing one before from a y3k recipe with the honeycomb effect but failed ,it turned out so bad . I was so frustrated because that needed 2 rounds of long fermentation hours and yet it turned out to be so tough and didnt even bother to study the recipe again... until i saw another recipe from 'famous cuisine- steamed cake@kuih muih'...so i thought to give it another try. Phew, it worked out this time but from another recipe. I would say that the taste of this kuih is very much alike to the one that we eat in dim sum restaurants, soft ..believe me but it's not as fluffy as those..just kept me wondering how they did to make it so fluffy..do you think they put in some kind of ovalette??
100gm plain flour
1 tbsp caster sugar
1/2 tbsp instant yeast
200gm caster sugar
400gm plain flour
180gm butter/margarine, melted ( i used vegetable oil)
3tbsp dark soy sauce
11/2 tsp double action baking powder
3/4 soda bicarbonate
300gm brown sugar
some melon seeds for topping
1.To make syrup, cook brown sugar with water until completely dissolved, remove from heat and leave to cool.
2.Mix all ingredients A, rest for 1-2 hours for fermentation, set aside.
3.Whisk eggs and sugar of the ingredients B until light and vreamy with mixer, add in plain flour, syrup, melted butter and dark soya sauce and mix well.
4.Add in ingredients C and ingredients A mixture (step 2), stir until becomes smooth batter.
5. Lay a piece of greaseproof paper in a steaming basket, pour in batter mixture, sprinkle with melon seeds for topping. Steam in a preheated steamer at high heat for 35-40mins or until cooked through. Remove.
( it took mine about an hour to really cooked thru )