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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
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!
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
  • 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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