Bolu Kukus Coklat Keju Lumer (Steamed Chocolate Cheese Sponge Cake), Soft, Sweet, and Totally Addictive
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams medium-protein all-purpose flour
- 200 grams granulated sugar
- 3 chicken eggs
- 150 ml liquid milk
- 80 ml vegetable oil
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp emulsifier (SP/TBM)
- 1/4 tsp salt
- 100 grams grated cheddar cheese
- a few drops brown/chocolate paste food coloring (optional)
🛒 Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Prepare a steamer pot and heat water inside over medium heat until boiling. Wrap the pot lid with a clean cloth so condensation doesn't drip onto the batter.
- 2 Prepare steamed cake molds or paper cups, and place them inside small aluminum molds so they stand firmly while steaming.
- 3 In a large bowl, beat the eggs, granulated sugar, and emulsifier with a mixer on high speed for 8-10 minutes until the batter turns pale, thick, and fluffy (until it reaches the ribbon stage).
- 4 Lower the mixer speed to low, then gradually add the sifted all-purpose flour, cocoa powder, baking powder, baking soda, and salt a little at a time. Mix until well combined.
- 5 Pour in the liquid milk and vegetable oil little by little while gently folding with a spatula using the fold-over technique to keep the air in the batter from escaping.
- 6 If you'd like a deeper color, add a little brown/chocolate paste food coloring and mix well. Make sure the batter is evenly combined with no flour lumps.
- 7 Pour the batter into the molds lined with paper cups until almost full (about 4/5 of the mold's height).
- 8 Sprinkle grated cheddar cheese to taste over the top of the batter before steaming.
- 9 Place the molds into the steamer pot, which should already be hot and producing plenty of steam. Steam over high heat for 15-20 minutes without opening the lid during the first 10 minutes so the cakes rise perfectly.
- 10 Check for doneness by poking a toothpick into a cake; if it comes out clean with no batter sticking, the cakes are done.
- 11 Remove the steamed cakes and let them cool briefly at room temperature before serving, so the texture sets and they release easily from the cups.
💡 Tips
• Make sure the steaming water is fully boiling and producing plenty of steam before adding the batter — this is the key to getting the cakes to rise perfectly.
• Don't lift the pot lid during the first 10 minutes of steaming, as a sudden temperature change can cause the cakes to collapse and turn dense.
• Use a cloth-wrapped lid to prevent condensation from dripping onto the surface of the cakes, which can ruin their risen appearance.
• Beat the eggs and sugar until truly thick and at the ribbon stage, since this step determines how soft and well-risen the finished steamed cakes will be.
📊 Nutrition Facts / serving
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊