- 5 eggs
- 200 g cane sugar
- 1 tsp vanilla sugar
- 200g self-raising flour
- pinch of salt
- cocoa powder
January 10, 2016
Steamed sponge cake to accompany a cup of kopi.
How to make it.
- The easiest way to make this cake is by using a steamer. If you don’t have one, it is possible to improvise using a pan and a sieve. Heat up the water in your steamer or pan. Make sure the water doesn’t touch the steam basket/sieve and have some clean tea towels ready.
- Put eggs, sugar and vanilla sugar in a bowl. Use a stick blender or mixer to really cream the ingredients.
- Add the salt and flour, bit by bit while gently stirring in between. Try and work the batter as little as possible while mixing in the flour.
- Line your steamer or the sieve with a tea towel, pour in the batter and close the lid. If you feel creative you can leave part of the batter out, mix in some cocoa powder and then pour in the brown batter, giving it a quick stir to create awesome patterns. However, it is important for the batter to start steaming as soon as it is mixed so you need to be well prepared and do it quick.
- Make sure all the steam goes towards your cake – you might want to use an extra tea towel to wrap the lid and close everything off properly. Leave to steam for about 45 m to 1 hour, making sure your steamer doesn’t cook dry (when necessary, add boiling water only to keep the steam coming). Leave the lid closed until the cake is ready.
- Leave your cake to cool off before you slice and serve it.
Roti kukus literally means steamed bread – it is the Indonesian version of sponge cake. There are many variations to be found, different shapes, sizes, flavours and colours. A very popular cupcake variety is the Kue mangkuk. Steaming a cake might seem tricky at first but it is actually not difficult – just try this same recipe a couple of times to get the hang of it.