Steamed Caramel Cake

I found this recipe from one of the Periplus Mini Cookbooks. It is a Malaysian traditional cake. This steamed caramel cake can be prepared within one hour. Cooked 150g of fine sugar in a heavy-based saucepan and heat gently until sugar melts and caramelizes to golden brown color. Take care to keep pan on very low heat to avoid burning the caramel and remove pan from heat once it reaches a golden brown color. Pour 100ml of water onto the caramel. Be careful not to get burned from the sputtering caramel. Boil caramel until completely melted and a syrup is obtained. Cool the syrup and pour it out into a measuring cup - 180 ml. If you have less, just add a little water to make up the specified quantity.





Melt 70g of margarine (butter) and cool them. Add 1 beaten egg and 75ml of evaporated milk to the melted margarine and cooled caramel syrup and stir well to combine.







Sift 150g of plain flour, pinch of salt and 1 teaspoon of bicarbonate of soda into a mixing bowl. Stir in 70g fine granulated sugar. Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooded spoon to form a smooth batter.



Pour batter into prepared tart let mold till three quarters full and place in a preheated steamer for 30 minutes. Do not open the steamer before the 30 minutes is up or risk your cake collapsing.