Connie77 and Leonine have both very kindly shared 2 different tried-&-tested versions this cake at Home Cooking Club.
Connie77’s Black Cake includes the use of baking soda, while Leonine’s Sarawak Serikaya Cake does not use sweetened condensed milk, check them out if you’re interested.
A modern steamed cake from Sarawak that uses browning to colour the cake dark brown. This is a very sweet cake, so only for sweet tooth only. Its Malay name of ‘belacan’ cake refers to its appearance which looks like a piece of belacan, the dried fermented shrimp paste.
The cake is soft but dense in texture like the modern Sarawak layered cake (Kek Lapis Sarawak), since it is an adaptation from the layered cake recipes. If you prefer a fluffier cake, you may add about 1/2 teaspoon baking powder to the following recipe, but then you may need to use a slightly larger tin to allow for more rise in the cake after steaming.
Makes one 15cm square cake
225g (8 oz) butter, softened
110g (1/2 cup) caster sugar
200g (1/2 tin) sweetened condensed milk
200g serikaya (kaya)
100g Horlicks *
150g (1 cup) plain flour
1/2 teaspoon vanilla extract
40ml (2 tablespoons) Parisian browning essence
* Horlicks may be replaced with Milo if desired, and turn it into ‘Serikaya Milo Cake’.
Parisian Browning Essence.
1. Grease a 15cm x 15cm x 7.5cm tall tin (or 15cm x 15cm x 10cm tall tin) and line base and sides with baking paper. Allow the baking paper to extend over the top by 2 to 3cm if using the shorter tin.
2. Beat butter and sugar until pale and fluffy.
3. Beat in eggs, one by one, until well combined.
4. Beat in sweetened condensed milk and serikaya until well mixed.
5. Stir in Horlicks until well combined.
6. Fold in flour. Finally stir in vanilla and browning essence.
7. Pour batter into prepared tin (the batter will fill the tin to almost 90%, but the cake will not rise up too much, so don’t worry). Cover the top loosely with a piece of aluminium foil.
8. Steam over high heat for 30 minutes. Fill up with more hot water if the steamer is low on water after 30 minutes. Turn heat down to medium and steam for another 60 minutes, or until cooked (may steam for up to 4 hours in total if desired, this according to wisdom allows the cake to be kept for up to a month). Remember to replenish steamer with hot water whenever it is drying up.
Taste: Soft, sweet and dense cake with delicious horlicks aroma
Consume: In small slices as it is a very rich cake
Storage: May be kept under cake dome for at least a week
Recipe References: Adapted from various internet recipes