Steam Oven Recipe: Steamed Kaya Cake with Salted Egg Crumble

 

Steam Oven Recipe: Steamed Kaya Cake with Salted Egg Crumble

Steam Oven Recipe: Steamed Kaya Cake with Salted Egg Crumble

Imagine a fluffy, pandan-infused kaya cake, its delicate sweetness perfectly balanced by the savoury richness of finely chopped salted eggs sprinkled generously on top. This Steamed Kaya Cake with Salted Egg Crumble is a delightful textural and flavour adventure. The steam oven ensures the cake remains incredibly moist and tender, while the salty bursts from the egg yolk create an addictive contrast against the fragrant kaya custard. It's a surprisingly harmonious pairing that will leave you wanting another bite.

Yields: 6-8 servings

Prep time: 25 minutes

Cook time: 35-40 minutes

Ingredients:

For the Kaya Cake:

  • 3 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) thick coconut milk
  • 1/4 cup (60ml) pandan juice (blend fresh pandan leaves with water and strain, or use store-bought extract)
  • 1/2 cup (70g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt

For the Salted Egg Crumble:

  • 2 cooked salted egg yolks, finely chopped

Instructions:

1. Prepare the Cake Batter:

  • In a large bowl, whisk together the eggs and sugar until light and slightly pale.
  • Gradually whisk in the coconut milk and pandan juice until well combined.
  • In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  • Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix.1 The batter should be smooth.

2. Prepare the Baking Dish:

  • Lightly grease an 8-inch square or round cake pan. You can also line it with parchment paper, leaving an overhang for easy removal.

3. Steam the Cake:

  • Preheat your steam oven to 100°C (212°F) or the steam setting.
  • Pour the cake batter into the prepared baking dish.
  • Place the dish in the steam oven.
  • Steam for 35-40 minutes, or until a wooden skewer inserted into the centre comes out clean. The cake should be slightly springy to the touch.

4. Prepare the Salted Egg Crumble:

  • While the cake is steaming, finely chop the cooked salted egg yolks. Set aside.

5. Cool and Serve:

  • Once the cake is cooked, carefully remove it from the steam oven.
  • Let the cake cool in the pan for about 10-15 minutes before inverting it onto a serving plate. If using parchment paper, lift it out using the overhang.
  • Sprinkle the finely chopped salted egg yolk evenly over the top of the warm kaya cake.
  • Slice and serve warm or at room temperature.

Tips:

  • Pandan Juice: Using fresh pandan juice will give the most authentic flavour and vibrant green colour. If using extract, start with a small amount and add more to your liking.
  • Coconut Milk: Use full-fat coconut milk for a richer and more flavourful cake.
  • Sifting Flour: Sifting the flour ensures a light and airy texture.
  • Don't Over-mix: Over-mixing the batter can develop gluten, resulting in a tougher cake.
  • Steaming Time: Steaming times may vary slightly depending on your steam oven and the size of your baking dish. Check for doneness with a skewer.
  • Salted Egg Preparation: Ensure the salted egg yolks are fully cooked before chopping. You can steam or boil them.
  • Serving: Serve the cake warm for the best flavour and texture contrast with the salted egg.
  • Storage: Leftover cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.2

Enjoy this unique and delicious Steamed Kaya Cake with Salted Egg Crumble! The unexpected harmony of sweet kaya and savoury salted egg is a delightful treat.

Popular posts from this blog

Yummy & Tasty BBQ Malaysian Lamb Satay

Image
  Yummy & Tasty BBQ Malaysian Lamb Satay This recipe delivers tender, marinated lamb skewers grilled to smoky perfection, accompanied by the quintessential rich and nutty peanut sauce. The flavours are a delightful dance of sweet, savoury, spicy, and aromatic notes that are distinctly Malaysian. Yields: Approximately 10-12 skewers Prep time: 45 minutes (plus at least 2 hours marinating time, preferably overnight) Cook time: 8-12 minutes Ingredients: For the Lamb Satay: 1.5 lbs lamb leg or shoulder, trimmed of excess fat and cut into 1-inch cubes 2 tablespoons soy sauce 1 tablespoon honey or brown sugar 1 tablespoon lime juice 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Pinch of chilli flakes (adjust to your spice preference) 2 tablespoons vegetable oil Bamboo skewers (soaked in water for at least 30 minutes) For the Peanut Sauce (Satay Sauce): 1 cup roasted peanuts (unsalted or light...
Read more

Air Fryer Barley Coconut Custard Tarts

Image
Air Fryer Barley Coconut Custard Tarts Imagine little pockets of creamy, subtly sweet coconut custard embracing the satisfying chewiness of pearled barley, all nestled in a crisp, golden tart shell. These Air Fryer Barley Coconut Custard Tarts offer a delightful textural contrast and a unique, comforting flavour profile. The air fryer cooks the tarts to a perfect golden brown in a fraction of the time, making this an easy yet impressive treat. Yields: 6 small tarts Prep time: 25 minutes Cook time: 15-18 minutes Ingredients: For the Barley: 1/4 cup pearled barley, rinsed 3/4 cup water Pinch of salt For the Coconut Custard: 1 cup full-fat coconut milk 1/4 cup granulated sugar 2 large egg yolks 1 tablespoon cornstarch 1/2 teaspoon vanilla extract Pinch of ground cardamom (optional, but lovely) For the Tart Shells: 1 sheet (about 13.2 oz) pre-made shortcrust pastry, thawed 1 tablespoon melted butter or coconut oil (for brushing) Equipment: Small saucepan with lid Mixing bowl Whisk 6 indivi...
Read more

Air Fryer Coconut Jelly Pudding in Pumpkin Cup

Image
  Air Fryer Pumpkin Pastry Coconut Jelly Pudding This recipe combines the warm, spiced flavours of pumpkin with the creamy, tropical taste of coconut jelly, all nestled in a flaky pumpkin pastry cup. The air fryer makes it quick and easy, and the result is a delightful dessert that's both comforting and refreshing. Yields: 6 servings Prep time: 40 minutes Cook time: 15-18 minutes Ingredients: For the Pumpkin Pastry Cups: 1 sheet (about 14 oz) refrigerated pie crust 1/2 cup pumpkin puree 2 tbsp brown sugar 1 tsp pumpkin pie spice 1 tbsp milk or cream, for brushing For the Coconut Jelly Pudding: 1 can (13.5 oz) full-fat coconut milk 1 cup coconut water 1/4 cup granulated sugar 2 tbsp gelatin powder 1/4 cup cold water 1/2 tsp vanilla extract Equipment: Mixing bowls Measuring cups and spoons Whisk 6 ramekins or small oven-safe dishes Rolling pin Air fryer Instructions: Prepare the Coconut Jelly Pudding: In a small bowl, sprinkle the gelatine powder over the cold water. Let it bloom for...
Read more