Malaysian Steamed Fruit Cake
Ingredients
Syrup
- 1.5 cups granulated sugar
- 0.5 cups hot water
- 250g butter
- 3 cups mixed dried fruit
Dry
- 300g all-purpose flour (approximately 2.5 cups)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon (optional)
Egg mixture
- 3 large eggs (use 4 if eggs are small)
- 1 teaspoon vanilla essence
- 2 tablespoons sunquick (optional)
Preparation
Heat sugar in a pan over low heat until dark brown.
Gradually add hot water and cook until sugar dissolves.
Add butter and stir until melted.
Add mixed dried fruit and cook until boiling, then remove from heat and let cool.
Sift the dry ingredients three times.
Add the sifted dry ingredients to the cooled mixture little by little, stirring until well combined.
Beat eggs with vanilla essence until fluffy and foamy.
Add the egg mixture to the batter and stir until even. Optionally, add 2 tablespoons of sunquick.
Pour the batter into a greased and lined cake pan. If using a plastic mold, grease it only.
Cover the pan with plastic wrap to prevent steam droplets, or wrap the steamer lid with a cloth.
Ensure the steaming water is boiling before placing the cake in the steamer.
Steam the cake for 2 hours: first hour on medium heat, second hour on low heat.
After steaming, turn off the heat, open the lid, and let the cake cool in the steamer until warm before removing.
Allow the cake to cool completely before cutting.
