Bolu Kukus Mekar (Blooming Steamed Cupcakes), Soft Colorful Traditional Cake
🧂 Ingredients
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- 250 grams medium-protein all-purpose flour
- 250 grams granulated sugar
- 3 eggs
- 200 ml plain soda water (club soda or Sprite)
- 3 tbsp sweetened condensed milk (white)
- 1 tsp double-acting baking powder
- 1/4 tsp baking soda
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- 2 tbsp vegetable oil
- to taste red, yellow, and green food coloring (as desired)
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👩🍳 Instructions
- 1 Prepare a steamer, fill it with water, then heat over high heat until it's fully boiling and producing plenty of steam. Wrap the steamer lid with a clean cloth so water doesn't drip onto the batter.
- 2 Prepare the steamed cupcake molds (paper cups set inside small metal cups); there's no need to grease them with oil.
- 3 In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 5-7 minutes until the batter is thick, leaves a ribbon trail, and turns pale in color.
- 4 Lower the mixer speed, then add the sweetened condensed milk, vanilla powder, and salt. Beat briefly until well combined.
- 5 In a separate bowl, combine the flour, baking powder, and baking soda, then whisk together with a dry whisk until evenly mixed.
- 6 Add the flour mixture into the egg mixture gradually in 3 additions, alternating with the plain soda water, gently folding with a spatula using a fold-and-turn technique so the batter doesn't lose too much air.
- 7 Finally, pour in the vegetable oil and fold again until fully combined and the batter is smooth and glossy.
- 8 Divide the batter among several bowls according to how many colors you want. Add a few drops of food coloring to each and stir until evenly colored.
- 9 Pour the batter into the molds until full (you can layer 2 colors for a pattern), filling almost to the rim of each mold.
- 10 Immediately place the molds into the steamer, 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.
- 11 Check for doneness with a toothpick; if it comes out clean, the cakes are done. Remove and let cool slightly before removing from the molds.
- 12 Serve the bolu kukus mekar warm or at room temperature.
💡 Tips
• The key to getting the cakes to 'bloom' is a steamer that's truly hot and producing plenty of steam before the batter goes in, so don't rush to steam before the water is fully boiling.
• Don't open the steamer lid during the first 10 minutes of steaming, since a sudden temperature change can prevent the cakes from cracking open properly.
• Use plain soda water (club soda or Sprite works too) since the carbonation helps give the cakes a lighter texture and helps them bloom.
• Beat the eggs and sugar until truly thick and at the ribbon stage before adding the flour — this determines how soft the final steamed cakes will be.
📊 Nutrition Facts / serving
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