Steam Oven Layer Cake with Corn,Coconut Pudding and Salted Gula Melaka Caramel

 

Steam Oven Batik Steamed Layer Cake with Sweet Corn and Coconut Pudding with Salted Gula Melaka Caramel

This recipe elevates the classic Indonesian Kue Lapis (steamed layer cake) with a beautiful batik-inspired design, a sweet corn and coconut pudding layer for extra texture and flavour, and a luscious salted Gula Melaka (palm sugar) caramel drizzle. Steaming in a steam oven ensures a moist and tender cake with vibrant colours.

Yields: 1 (approximately 8x8 inch) cake

Prep time: 1 hour 30 minutes (including resting time)

Cook time: Approximately 1 hour 30 minutes - 2 hours (depending on the thickness of layers and steam oven)

Ingredients:

For the Batik Steamed Layer Cake:

• 250g all-purpose flour
• 50g tapioca flour
• 300g granulated sugar
• ½ teaspoon salt
• 600ml coconut milk (full-fat)
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Food colouring (red, green, blue, yellow - or colours of your choice)
• Cocoa powder, mixed with a little hot water to form a thick paste (for dark lines)

For the Sweet Corn and Coconut Pudding Layer:

• 200ml coconut milk (full-fat)
• 50g granulated sugar
• 20g cornstarch
• Pinch of salt
• ½ cup fresh or frozen sweet corn kernels, lightly blended or finely chopped

For the Salted Gula Melaka Caramel:

• 100g Gula Melaka (palm sugar), roughly chopped
• 50ml coconut cream (thick part of coconut milk)
• ¼ teaspoon sea salt

Equipment:

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Small bowls for colouring batter
• Toothpicks or skewers
• 8x8 inch square baking pan, greased and lined with parchment paper (with some overhang for easy removal)
• Steam oven
• Small saucepan

Instructions:

1. Prepare the Batik Steamed Layer Cake Batter:

• In a large bowl, whisk together the all-purpose flour, tapioca flour, sugar, and salt.
• Gradually whisk in the coconut milk until the batter is smooth and free of lumps.
• Stir in the lightly beaten eggs and vanilla extract.
• Divide the batter into several smaller bowls, depending on how many colours you want to use for your batik design.
• Add a few drops of different food colouring to each bowl of batter and mix well until you achieve your desired shades. Keep one bowl of batter plain (white/cream).
• Prepare the cocoa powder paste in a small bowl. This will be used to draw the lines for the batik effect.

2. Steam the Batik Layers:

• Preheat your steam oven to 100°C (212°F).
• Pour a thin layer (about ¼ cup) of one colour of batter into the prepared baking pan.
• Steam for 5-7 minutes, or until the layer is just set and slightly firm to the touch.
• Using a toothpick or skewer, carefully drizzle or draw lines with the cocoa powder paste onto the steamed layer to create a batik pattern. You can also use a contrasting coloured batter for this step if preferred.
• Carefully pour another thin layer (about ¼ cup) of a different coloured batter over the first layer.
• Steam for another 5-7 minutes, or until this layer is also set.
• Repeat this process, alternating colours and creating batik designs on some layers, until about half of the plain (white/cream) batter is used. Ensure each layer is set before adding the next.

3. Prepare the Sweet Corn and Coconut Pudding Layer:

• While the batik layers are steaming, prepare the pudding. In a small saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until smooth.
• Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens into a smooth pudding.
• Stir in the blended or finely chopped sweet corn kernels.
• Once the batik layers are halfway done (using about half the plain batter), pour the sweet corn and coconut pudding evenly over the last steamed layer.
• Steam for another 10-15 minutes, or until the pudding layer is set.

4. Continue Steaming the Batik Layers:

• Continue layering the remaining coloured batters, alternating and creating batik designs on some layers, until all the coloured batters are used.
• Finish with the remaining plain (white/cream) batter as the final layer.
• Steam the final layer for 15-20 minutes, or until the cake is fully cooked and a toothpick inserted into the centre comes out clean.

5. Cool the Cake:

• Once cooked, carefully remove the baking pan from the steam oven.
• Let the cake cool completely in the pan before attempting to unmould it. This will help it set properly and prevent it from breaking. You can also chill it in the refrigerator for a few hours to firm up further.

6. Prepare the Salted Gula Melaka Caramel:

• In a small saucepan, combine the chopped Gula Melaka and coconut cream.
• Heat over low heat, stirring constantly, until the Gula Melaka is completely melted and the mixture is smooth.
• Stir in the sea salt.
• Simmer gently for 2-3 minutes, or until the caramel slightly thickens. Remove from heat and let it cool slightly.

7. Serve:

• Once the cake is completely cooled, gently invert it onto a serving plate.
• Slice the Batik Steamed Layer Cake into squares or desired shapes.
• Drizzle generously with the warm salted Gula Melaka caramel before serving.

Tips:

• Steam Oven Temperature: Maintain a consistent steam temperature for even cooking.
• Thin Layers: Pour thin layers of batter for quicker and more even cooking, resulting in a more visually appealing layered cake.
• Setting Each Layer: Ensure each layer is properly set before adding the next to prevent colours from bleeding and layers from mixing.
• Batik Design: Get creative with your batik designs! Use toothpicks, skewers, or even the tip of a spoon to create swirls, lines, dots, and other patterns.
• Colour Intensity: Adjust the amount of food colouring to achieve your desired vibrancy.
• Sweet Corn Texture: Lightly blend or finely chop the sweet corn to ensure it integrates well into the pudding layer. Avoid making it into a complete puree for some texture.
• Gula Melaka Quality: Use good quality Gula Melaka for the best flavour in the caramel.
• Caramel Consistency: The caramel will thicken as it cools. Adjust the simmering time for your desired consistency. If it becomes too thick, add a tiny splash more coconut cream and reheat gently.
• Resting Time: Allowing the cake to cool completely is crucial for easy slicing and serving.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The caramel can be stored separately at room temperature. Reheat the caramel gently before serving if it has solidified.
• Variations: You can experiment with other flavours for the pudding layer, such as pandan or taro.