Steamed Palm Sugar Cheese Sponge Cake (Bolu Kukus Gula Merah Keju), Rich, Soft, and Fragrant with Caramel Aroma
🧂 Ingredients
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- 250 grams medium-protein all-purpose flour
- 150 grams palm sugar, finely shaved
- 50 grams granulated sugar
- 3 eggs
- 200 ml water
- 100 ml vegetable oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla powder
- 50 grams grated cheddar cheese
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👩🍳 Instructions
- 1 Boil the shaved palm sugar with water until dissolved and briefly brought to a boil. Strain to remove any impurities from the palm sugar, then let it cool.
- 2 Prepare a steamer pot and heat over medium heat. Wrap the pot lid with a clean cloth so condensation doesn't drip onto the batter.
- 3 Beat the eggs, granulated sugar, and salt with a mixer on high speed until fluffy, thick, and ribbon-like (about 5-7 minutes).
- 4 Lower the mixer speed, then pour in the cooled palm sugar mixture little by little while continuing to mix gently until fully combined.
- 5 Sift together the flour, baking powder, baking soda, and vanilla powder. Add to the egg mixture gradually while folding with a spatula to keep the batter from losing too much air.
- 6 Pour the vegetable oil little by little along the edge of the batter while continuing to fold until the batter is smooth with no flour lumps.
- 7 Prepare the steamed cake molds, lining them with paper cups or lightly greasing them with oil so they don't stick.
- 8 Pour the batter into each mold until almost full (about 80-90% of the mold's height).
- 9 Sprinkle the surface of the batter with grated cheddar cheese to taste before steaming.
- 10 Steam over high heat for 15-20 minutes without opening the lid during the first 10 minutes so the cakes can rise perfectly.
- 11 Check for doneness by poking the cake with a toothpick; if it comes out clean with no batter sticking, it's done.
- 12 Remove the cakes from the steamer and let them sit warm for a moment before serving so the texture sets better.
💡 Tips
• Make sure the steaming water is already boiling and producing plenty of steam before adding the batter—this is the key to getting the cakes to rise perfectly.
• Don't open the steamer lid during the first 10 minutes, as a sudden change in temperature can cause the cakes to collapse or fail to rise.
• Use good-quality, genuine palm sugar so the caramel aroma is stronger and the cake's color looks more appealing.
• Beat the eggs and sugar until truly thick and ribbon-like so the cake has a soft texture and rises to its fullest without needing a lot of chemical leaveners.
📊 Nutrition Facts / serving
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