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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
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
-
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.
-
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.
-
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.
-
Add cinnamon powder and desiccated coconut to another bowl
- Add cinnamon powder and desiccated coconut into another batter.
- Fold until well mixed.
-
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!
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