Recipe and photos by Natali F. Sitaniapessy
Indonesia has many varieties of traditional snacks. While some of them is made by frying, the other popular method that widely used in Indonesian kitchen is steaming. Most of Indonesian traditional snacks that we call 'kue basah' (moist cake) are produced by steaming method.
This time we would like to share one of our popular traditional steamed cakes. A caramel steamed cake (Bolu Sakura) is a sponge cake with caramel flavor in flower shape. This cake "bolu sakura" mostly found in traditional market/ 'kue basah' stall in many places in Indonesia. These moist cakes are a good company for your tea/coffee-time.
Ingredients:
500 grams granulated sugar
500 ml of boiled water
220 ml chicken eggs (4 eggs medium size)
100 melted butter/ margarine
1 tsp vanilla
Butter/veggie oil to spread
This time we would like to share one of our popular traditional steamed cakes. A caramel steamed cake (Bolu Sakura) is a sponge cake with caramel flavor in flower shape. This cake "bolu sakura" mostly found in traditional market/ 'kue basah' stall in many places in Indonesia. These moist cakes are a good company for your tea/coffee-time.
Ingredients:
500 grams granulated sugar
500 ml of boiled water
220 ml chicken eggs (4 eggs medium size)
100 melted butter/ margarine
1 tsp vanilla
Butter/veggie oil to spread
Sift together:
450 grams all-purpose flour
1 tablespoon baking powder
1 tablespoon of baking soda
1/4 tsp salt
How to Make:
1. Prepare some small sakura/ flower cake molds, spread with butter/veggie oil. Set aside. (I prefer veggie oil as this is a steamed one). Heat up water in a steamer to boil. Wrap the steamer lid with a cloth napkin.
2. Cook 250 grams sugar to be caramelized. Pour the water, do not stir instantly. Let it cook until boiling then have it a stir. Put a side.
3. Beat eggs, vanilla with the remaining sugar until thick and fluffy. Pour the caramelized sugar while keep beating at low speed until blended. Turn off the mixer. Currently, the dough will dilute but not really to worry about.
4. Stir in the sifted-flour until well blended. Add melted butter/margarine gradually, stirring gently until blended. (this step you use a rubber spatula).
5. Pour the batter into each mold up to 3/4full. Steam for 15 minutes until cooked. Take it out from steamer. Let it cool slightly then remove from mold. Serve.
PS: If you don’t have those small molds, you may use a cake/pudding mold (made from plastic).
servings: 40pcs (small molds)
