Friday, July 3, 2009

Roti Kukus (Indonesian Steamed Cake)

Uh, please don't laugh, but we Indonesians do confuse breads and cakes. Although "roti" usually refers to yeast bread, this cake also has a "roti" in its name despite the absence of yeast.

Indonesian Steamed Cake

Roti Kukus
yields 10

3 egg yolks
1 egg white
180 gr caster sugar
180 gr plain flour
100 ml sprite
1 tbsp cocoa powder

1. Prepare steamer. Line roti kukus moulds with parchment paper.
2. Beat egg yolks, egg white, and caster sugar until thick and pale.
3. Fold in 1/3 of the flour, then 1/2 of the sprite. Gently mix. Repeat with remaining flour and sprite, ending with flour. Mix thoroughly until there is no lumps in the batter.
4. Divide 1/3 of the batter into a small bowl and add cocoa powder. Whisk until thoroughly combined.
5. Spoon white batter into moulds. Swirl a little of the chocolate batter. Steam for 15-20 minutes on high heat.

Notes:
- it is ok to steam the cakes in several batches - it is best to steam them in small quantity at a time. Unlike common cake batters which should be baked immediately, this batter can stand quite long. (However please don't leave the batter while you watch movies or so - I don't guarantee they'll be still good after such a long time!)
- do not open the steamer at the first fifteen minutes. Peeking can cause the rising of the cake to stop, just like when we bake pate choux or souffle. (thanks Tuty for the addition!)
- I've seen other people using usual muffin moulds for this cake and it turns nice too... I haven't tried it myself, though.
- My dad loves the chocolate part more than the white one (who doesn't, by the way?), so sometimes my mom divide the batter into two equal parts and add 3-4 tablespoons for the chocolate batter.

Indonesian Steamed Cake

8 comments:

Tuty said...

J,
Don't forget to let people who are unfamiliar with this steamed cake that they should not open the steamer until at least 15 minutes. Peeking before that can cause the rising of the cake to stop. I Just like when we bake pate choux or souffle.

Just a suggestion from a fellow NCC ;)

J said...

#tuty: aaargh.. how come i forgot such important thing? :s thanks a lot, Tuty! :)

Lidia Sianturi said...

Ini sama ga sama bolu kukus Jen?

J said...

#lidia: emang bolu kukus ci.. cuma ga tau kenapa orang2 di malang bilangnya roti kukus.. hahaha.

Colin H.Y. Sweeney said...

Hi J...Kamu baru coba buat bolu kukus ini dan jadi...Duh, seneng banget. Kamu orang Malang? Aku juga...Kamu di Malang dulu sekolah di mana?

Colin H.Y. Sweeney said...

Oops...sorry, typo...aku yang baru buat hehehe...saking senengnya sampe salah tulis ;-)

Billie said...

I tried your Roti Kukus the other day and was very disappointed. My Roti Kukus did not bloom it was flat on the top did not cracked. Can somebody tell me what I did wrong? Need help.

J said...

Hi Billie, sorry to hear that :( did you use the roti kukus moulds, or did you use regular muffin cups?

my second suspect is, perhaps you didn't mix the batter enough after adding flour. This is not versatile sponge-cake type, so do not be afraid to overmix the batter.

hope it turns out well when you give it another shot!