KEK BELACAN

 

After a long while of not baking anything, I finally baked Belacan cake as it is called in Sarawak. 

The appearance of this cake looks like belacan(shrimp paste), hence the name given. Many people loves Belacan cake and has been making for ages although I have no idea when it started. I first have a taste of this cake sometime back in the nineties at a friend's house during Chinese New Year visit.

This cake is very sweet because of the condensed milk and sugar. I have used less sugar and less sweetened condensed milk but cannot less too much of the condensed milk for fear the cake might not be nice. It's okay to less than half the amount of sugar than to less condensed milk.

Give this recipe a try!

INGREDIENTS:

227 g butter

5 eggs

1/4 cup sugar

220g sweetened condensed milk

85g kaya

100g horlicks

1 cup hongkong flour

1 tbsp cocoa powder

1/2 tsp vanilla essence

1 tbsp browning sugar

METHOD:

1. Beat butter and sugar till fluffy.

2. Add in one egg at a time. Add in vanilla essence, sweetened condensed milk, kaya, horlicks, cocoa powder, and Hongkong flour. Beat until well combined.

3. Then add in browning sugar and beat till well combined.

4. Prepare a cake tray and lined with parchment or greased paper.

5. Pout the cake batter into the lined tray and cover it with aluminium foil.

6. Steamed with medium heat for 2 1/2 hours.