Ingredients

  • Serves 6-8 people
  • 5 eggs 

  • 180 g melted butter 

  • 180 g fine sugar 

  • 80 g evaporated milk

  • 250 g cream crackers 

  • 4 tbsp desiccated coconut  

  • 1 ½ tbsp cocoa powder 

  • 1 ½ tbsp hot water 

  • ¼ tsp cinnamon powder

Amazingly Layered Cream Cracker Chocolate Coconut Steamed Cake
Recipe Courtesy of
Asian Food Network

Amazingly Layered Cream Cracker Chocolate Coconut Steamed Cake

Craving for a freshly baked cake but ran out of flour? Try out this decadent, beautifully layered Cream Cracker Chocolate Coconut Steamed Cake. It’s just like an easy version of the well-loved Kueh Lapis, and can be made with readily available ingredients. If you don’t have a cake mould, simply use a bread pan or a deep glassware dish (if the mould is wide and shallower than a cake pan, just create less layers). Remember to let it set before cutting into it!
  • Medium
  • 15 min
  • 45 min
  • 10 min
  • 5 steps
  • 8 Ingredients
  • Medium
  • 5 steps
  • 8 Ingredients
  • 15 min
  • 45 min
  • 10 min

Instructions

  1. Beat eggs and sugar

    • In a medium size bowl beat eggs and sugar together over a 1-litre hot water bathuntil eggs mixture is creamy and stiff.
    Beat eggs and sugar


  2. Fold in crushed crackers

    • Fold in finely crushed cream crackers. Mix well.
    • Add melted butter and evaporated milk little by little.
    • Mix well. Separate batter about 450 g into two bowls.
    Fold in crushed crackers


  3. Add cocoa powder into one bowl

    • In a small bowl, add hot water to cocoa powder and mix well. Cool a little.
    • Add to one of the batter and fold until well mixed.


  4. Add cinnamon powder and desiccated coconut to another bowl

    • Add cinnamon powder and desiccated coconut into another batter.
    • Fold until well mixed.


  5. Bake cake

    • Line a square mould with baking paper and spread with butter. 
    • Pour about 90 g of the chocolate mixture onto the mould.
    • Spread well to the corners of the mould.
    • Steam over medium high heat for about 5 mins.
    • Open the steamer lid and press gently on cooked layer to level the layer before adding the coconut batter. Spread and swirl well.
    • Steam over medium high heat for about 5 mins.
    • Repeat processand steam the last layer for 10 minutes.

    | Cool completely before cutting. 



Plate and Serve!

Plate and Serve!

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Ingredients
  • Serves 6-8 people
  • 5 eggs 

  • 180 g melted butter 

  • 180 g fine sugar 

  • 80 g evaporated milk

  • 250 g cream crackers 

  • 4 tbsp desiccated coconut  

  • 1 ½ tbsp cocoa powder 

  • 1 ½ tbsp hot water 

  • ¼ tsp cinnamon powder

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