Kek buah kukus, or steamed fruit cake, is a classic in Malaysia, often found at various celebrations and not tied to just one family's tradition but shared across many. This cake stands out because it's steamed, not baked, which is a bit unusual but totally genius.
Just outta the steamer...
Steaming keeps the cake incredibly moist and helps the flavors meld together beautifully. It's like each piece of fruit and every pinch of spice gets to shine without getting lost in the crowd.
The history of this cake is pretty interesting. It reflects Malaysia's diverse culinary landscape, drawing influences from various cultures. The use of spices hints at the country's trade history, while the steaming technique is a nod to traditional Asian cooking methods.
When you dive into making kek buah kukus, you're not just whipping up a dessert; you're engaging with a piece of Malaysia's rich, culinary tapestry.
If you're feeling adventurous and want to try something uniquely Malaysian, this cake is a great start. It's a celebration in itself—packed with fruits, spices, and all things nice. Plus, the whole steaming process is kind of a cool culinary experience to try out.
And who knows? You might just discover a new favorite that's perfect for sharing, whether at a big family gathering or a cozy get-together with friends.
Ingredients:
(Make one 8 inch square cake)
Granulated Sugar, 340g
Hot Water, 60g
Unsalted Butter Diced, 250g
Miso Paste, 1 TSP
Pure Vanilla Paste, 1 TSP
Fresh Orange Zest, 1 Orange
Fresh Orange Juice, 2 TBSP
Dried Fruits Mix, 500g A Combination of Raisins, Sultanas, Green Raisins, Currants, Dried Apricots, Candied Orange Peels, Candied Lemon Peels, Dried Cranberries or Blueberries.
Unbleached All Purpose Flour, 350g
Cream of Tartar, 1 TSP
Baking Soda, 2 TSP
Pumpkin Spice Blend Homemade, 1 TSP
Sea Salt, Pinch
Eggs, 3
Glazed Cherries, About 100g
Equipment:
8" Square Cake Pan
Steamer
Large Non-Stick Skillet / Pan
Directions:
Please visit my "Pumpkin Spice Blend" page for the recipe.
Lay parchment paper on the bottom of the cake pan.
Lightly grease the cake ban with some butter and set it aside.
In a large non-stick skillet over medium heat, add sugar.
Cook until the sugar has completely dissolved.
Continue cooking until the sugar is caramelized.
*You can swirl the skillet, but do not stir it as crystals may form. Keep an eye on it, as it can burn very fast.*
Add in the hot water and butter.
Stir to combine well and until the butter has completed melted.
Remove from heat and add in miso, vanilla, orange zest and juice.
Mix until well combined.
Followed by the mixed fruits, flour, tartar, baking soda, cookie spice blend and salt.
Stir in the eggs, 1 at a time, until fully incorporated.
Lastly, mix in the vanilla paste.
Transfer the batter into the prepared cake pan.
Add glazed cherries over the top.
Wrap the top of the cake pan with aluminum foil and cling film.
Steam on medium for 3 to 4 hrs until the cake turns dark caramel.
Remove from and set aside to cool down completely.
Unmold and wrap the cake with cling film.
Chill in the fridge overnight.
The next day, slice and serve.
It will taste better, the longer you keep it chilled in the fridge.
Moist, dense and flavorful...