Steamed Caramel Cakes

Steamed Caramel Cakes, so moist and fluffy, it is guaranteed to be a lunchbox favorite or afternoon tea delight.

Steamed Caramel Cakes and Sundays often remind me of afternoon teas and high teas. In Singapore, the delightful practice of afternoon teas has been retained by many hotels and restaurants. A popular pastime for many Singaporeans - one can be treated with a delectable spread of savories and sweets, complemented by an extensive selection of teas and coffee. Very often, warm local delights are created, infusing the bold and unique flavors of Southeast Asia into the tranquillity of a traditional English afternoon tea.
​
One such sweet delight that is truly quite simple but yet so flavorful is the Malay style Steamed Caramel Cakes. Steam cooking the cakes yields an extremely soft and spongy texture. So good, my family has had them not just for afternoon tea but for breakfast and after dinner deserts as well.

Steamed Caramel Cakes
by Miss Crumbs A Lot, adapted from "Quick & Easy Asian Desserts"

Ingredients
3/4 cup Sugar
1/2 cup Hot Water
1/4 cup Butter (melted)
1/4 cup Evaporated Milk
1 egg (beaten)
​1 1/4 cups Flour
1 tsp Baking Soda
Pinch of Salt
1/4 cup + 2 tsp Sugar

Cooking Method
1. Caramelize sugar by melting 3/4 cup sugar in a small saucepan over low heat until it turns golden brown. Remove from heat.
2. Carefully pour in hot water into the caramel as it will splutter. Return the saucepan to heat and bring it back to a boil for a few minutes. Remove from heat and allow to cool slightly. Pour out 2/3 cups of the caramel syrup. (If you have less, add water to make up for the amount)
3. Add the melted butter, milk and beaten egg into the caramel syrup. Mix well.
4. Sift the flour, baking soda and salt in a large mixing bowl. Gently pour in caramel mixture and mix well until a smooth batter is formed.
5. Fill small, lightly greased 2.5" tartlet trays to about 3/4 full and steam cook for 15 to 20 minutes.

Makes 15 pieces