Another steamed cake that is so moist and delicious! Served with a dollop of blueberries jam, it's simply awesome!
Look at how moist it is inside! You can never go wrong with steamed cakes. Definitely won't be too dry even if you steamed it longer than required, unlike baked cakes. And it is so easy to do. This recipe is adapted from a blogger who no longer blogs anymore due to her busy schedule. She is the same person who is kind enough to share her steamed chocolate cake with us.
Yields 9 cupcakes
125g Butter, room temperature
30g Castor Sugar
2 large eggs
60g condensed milk combined with 25g blueberries jam (or any flavour that you like)
65g All purpose Flour
1/2 tsp baking powder
Prepare a steamer filled with enough water and bring to boil, then lower fire to simmer.
Line muffin pan with paper.
Sift Horlicks, flour and baking powder together.
Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
At low speed, add condensed milk mixture and blend till smooth.
Stop the mixer, and fold in the flour with a spatula till well combined.
Scoop into prepared muffin cups and steam for 15 to 20 mins on medium fire. Remember to wipe the lid of your steamer before replacing on the steamer. Alternatively, you can cover the top of the muffin tray with aluminium foil to avoid steam water from dripping on to to cakes.
Note: You can also steam this cake in a round pan instead of muffin cups. Adjust steaming time to 30 - 40 mins. The original recipe used kaya (a coconut milk egg jam) instead of jam.