CHOCO-HORLICKS LAYERED CAKE

This version of steamed choco horlicks cake is soft,moist and buttery. Sometimes I just love to steam my cake because steamed cake are light and not heaty.When it's a hot day,I much prefer to make steamed cake instead of  baked cake. This way,I can escaped the heat from the oven which made my whole house very hot.When the weather is not so hot,then I will baked my cake if I ever craved for cakes.The only problem when steaming cake is have to look after the water in the wok for not drying up,but it's not that hard.When you see the water nearly dries up,all you have to do is just refill some water into the wok,that's all.It's not like the oven,you just set the temperature and time and when the alarm,Dang!,you know that your cake is done.

This cake is very simple to make and nice to eat. Try it!

INGREDIENTS;

250 G Pure Butter

74 G Caster Sugar

Grade A Eggs

1/2 Tin Condensed Milk

70 G Horlicks

30 G Cocoa Powder

1 Tsp Vanilla Essence

70 G Hongkong Flour

METHOD;

1.  Prepare steamer for steaming.Grease tray with butter and lined.(parchment paper no need lined)

2.  Beat butter and sugar till creamy.

3.  Add in eggs one by one.Beat well.

4.  Add in vanilla extract.Add condensed milk and hongkong flour slowly.

5.  Mix thoroughly and divide into 2 portions.

6.  To one portion of batter,add in the horlicks,and to one portion,add in the cocoa powder.

     Mix both of the batter well.

7.  Steam alternate layer by layer till all are used up.Each layer about 6 minutes.

8.  Cover with alluminium foil to prevent water getting in the cake.

9.  Steam for at least half hour till the last layer.

10.  Cool.Cut to desired shape to eat.

Steamed Coffee Layered Cake

Kek Lapis Kopi Kukus

Since yesterday was Sunday,I was free to make one cake.That one cake was to have coffee flavour added inside.

....And as if adding coffee was not enough,i added in some oreo biscuits into two of the layers.You can always skip this step.It's optional.

Sometimes,If I'm lazy,I can have only two colours instead of using
more colours.This way,I don't have to wash up a lot of utensils and
plates.

Although you can use 3-in-1 coffee powder,it is however,advisable to use strong black coffee for a more coffee taste.If you really are a coffee lover of course!

Now,the ingredients needed:

450g anchor butter

180g caster sugar

220g Hong kong flour,sifted

10 eggs

1 small tin kaya(170g)

1 small tin condensed milk

4 tbsps strong coffee powder + i tbsp hot water to mix(or 2 pkts 3-in-1)

1 tbsp vanilla essence

a pinch of red,green colouring,yellow,brown/black

Method:

1..Beat butter and sugar until creamy.

2..Add in eggs one at a time,but preferably in alternate with condensed milk so that the mixture won't be so lumpy.(egg,then milk,then egg,then milk) until both are used up.

3.  Add in vanilla essence,follow by kaya and condensed milk.

4.  Then add in sifted flour.Mix well to combine.

5.  Divide mixture into 4 portions.Each portion add in desired colouring.

6.  Steam layer by layer over high heat,making sure each layer is set first               before adding in the next layer or colour.

7.  After the last layer,steam the cake a bit longer to properly cooked through.

8.  Take the cake out from the steamer to cool.Wait until it is properly cool,then
     cut to serve.

9.  The cake can be chilled in the fridge.
        

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Haw Flakes Layered Cake

Haw Flakes Layered Cake

As for this cake,I didn't make using the full recipe.Half of the recipe is enough for me.I don't want to eat that much oily and sweet cake.The recipe below are in full but you can divide it into half as you wish.The sugar can be reduced or not used at all cos the condensed milk plus the haw flakes are already so sweet................

Ingredients:

A)10 eggs,110 g castor sugar

B)1 can sweetened condensed milk(388g)500 g butter

c)200g cream crackers biscuits.(put inside the zipped plastic and use a roller pin to crush it)

D)20-30 packets of round haw flakes or 2-3 packets of rectangular size haw flakes

E)1 tsp pandan paste

Method:

1.Beat ingredients (A) for approximately 15 minutes till creamy.

2.In another mixing bowl,beat ingredients (B) till smooth.

3.Fold no  (1) into no (2) and mix in ingredent  (C) Stir till well combined.

4.Add ingredient (E) into batter and give a good stir.Divide into seven equal portions.

5.Grease and line a 10 inches square cake tin with greaseproof paper.Pour in a portion of cake batter to steam till cooked.Cover the layer with haw flakes.Pour the next layer of  cake batter on top of haw flakes.Steam till cooked and repeat process till all are used up.Cool before cutting.


Notes: A full recipe would make the cake look more beautiful.The original recipe has got seven layers.


Horlick Kaya Layered Cake/Kek Lapis Kaya dan Horlick

Horlick and kaya layer cake

Steamed Layered Cake

Recently,I'm hooked in making layer cakes.

Like Chinese New Year is not over yet.I'm still wanting to make all the various types of kek Lapis and yesterday,I even made pineapple tarts again.I don't want to waste the pineapple jam kept inside the refrigerator.I still got a lot of ingredents left which I bought during the coming of Chinese New Year.Make it now before they expired.

This version of horlicks kaya cake is taken from the book Y3K but I've alter a bit of the recipe cos I think it's too sweet.And instead of 6 colours,I dedided to make only two colours.

Ingredients:

A).300g butter

150g horlicks

1 can kaya-300 g

2/3  can sweetened condensed milk-194 g

180 g low protein flour,sieved together with 1 tsp baking powder

B).10 eggs

70 g castor sugar(original 100g)

1/2 tsp purple colour

Method:

1.Cream butter till fluffy.Add in Horlicks,kaya,condensed milk and flour.Fold well till ingredients are incoporated.

2.In another clean mixing bowl,beat eggs till light and fluffy.Do not add in sugar all at once but a little at a time.Beat till sugar is dissolved and the mixture is thick and creamy.

3.Fold no.1 into no.2 and stir until well combined.

4.Divide mixture into two portions.One purple and the other remain plain.

5.Grease an 8 inch square cake tin and line with greaseproof paper.Pour in the first layer purple.When the first layer is cooked,pour in the second plain layer and repeat until all of the layers are used up.

Thin layers are more beautiful than thick layers.You can make it more colourful if you have time.

Note: This is my first time trying layered cake.This is the steamed version.