This type of steamed biscuit crumb cake seems to be all the rage right now among Malaysian and Singaporean bloggers. After stumbling on to quite a number of these steamed layer cakes online recently, I am also jumping on the bandwagon as I have never made a cake using biscuit crumbs before.
The recipe that is being used most often is a 3-layer chocolate version using cream crackers, but it used 250g butter without any liquid or milk added. As I searched a bit further, I came across another version using Marie biscuits adapted from a recipe originally from a radio programme in Singapore, the very popular Violet Fenying’s recipe segments, which has less butter and eggs, but has the addition of milk. That original recipe is no longer available online, but luckily as I searched through my recipe archives, I found it, way back from 2007 which I had saved at the time. Thank goodness for my diligent archiving, LOL.
This is my own version by adapting both recipes to come somewhere in the middle and also turning it into a pandan coconut flavour. I have to say I was a bit surprised it turned out so well, I was expecting it to go wrong somewhere. However it turned out just nice, although it is a bit on the sweet side, as I forgot to take into account that Marie biscuits are sweet (so reduce sugar slightly if using Marie biscuits, but I think it will be perfect if I had used the more savoury cream crackers). Due to the pandan coconut flavour, it was also very kuih-like in taste. I also found it is better when served warm, as then it tastes softer and moist. At room temperature, it still tastes good but has a denser dryer texture.
Makes one 20cm cake
180g butter, softened
180g caster sugar
300g Marie biscuits, process into fine crumbs
125ml (1/2 cup) coconut cream (thick coconut milk)
1/2 teaspoon pandan paste
1. Prepare a large steamer (big enough to fit a 20cm cake tin) for steaming, or put a steaming rack in a wok and fill with water to just below the rack, then cover with the lid and bring to a boil over moderately low heat. Grease and line a 20cm cake tin.
2. Cream softened butter and sugar until pale and fluffy. Beat in eggs, one at a time, until combined. Fold in 1/3 of the Marie biscuit crumbs and mix well, then 1/2 of the coconut cream, then the next 1/3 biscuit crumbs, follow by the remaining coconut cream, and finally the last of the crumbs; mixing well after each addition. Divide the batter into 2 equal portions; you can measure them for accuracy or if you are not that fuss, just by eyes. Leave one portion plain and mix the pandan paste into the other portion.
3. Spread 1/3 of the plain batter into the prepared tin, and smooth the surface. Place into steamer and steam over gentle simmering heat for 6 to 8 minutes, or until it has set (if the heat is too high, the cake layer will puff up creating undulating surfaces). Remove and spread 1/3 of the green pandan batter onto the first layer, return to steamer and steam for another 6 to 8 minutes again. Repeat with the plain and green batters until you have used up all the batters for six layers.
4. After the final layer is spread into the tin, steam the cake for another 20 to 30 minutes to make sure the cake is cooked through.
Taste: Delicious kuih-like textured cake
Consume: Best served warm and finished within 2 to 3 days
Storage: Store in airtight container in the refrigerator; re-heat before serving
Recipe Reference(s): -