Steamed Kaya Cake with Black Sesame Seed

Steamed Kaya Cake with Black Sesame Seed

Ingredients
(A)
200g eggs white or 6 nos (M)
110g caster sugar
(B)
160g plain flour
1 tsp bicarbonate of soda
(C)
50ml fresh milk or oat soya milk
25ml corn oil
½ tsp salt
2 tbsp black sesame seeds (toasted)

Garnish – sprinkle brown sugar

Method
1. Prepare steamer and 7” or 8” square cake tin.
2. Mix (B) plain flour & soda of bicarbonate sieve and keep aside.
3. Whisk (A) until light and creamy with KSM150 mixer using speed 8 for 5 seconds and change to speed 6 and continue to whisk until soft peak.
4. Now change back to speed 1 and gradually add in (B) alternate with milk till well mixed.
5. Using the same speed adds in oil, salt & black sesame seed stir lightly until well mix.
6. Pour into prepared cake tin, steam at boiling heat for 25 minutes or until cooked. (when you touch the top surface the texture is spongy)
7. Remove from the steamer, leave to cool.
8. Remove from cake tin and cut into half fill with kaya paste.
9. Cover back, press lightly and cut into piece to serve.
10. Sprinkle with brown sugar on top.

Tips:
- If you don’t have a traditional steamer, use a wok to steam.
- If you don’t want to use the mixer to fold in the flour, you can use folding method.
- Buy you kaya paste from sundry shop or made your own.
- Don’t open the steamer cover to often, if not the cake will collapse and will not rise.

Equipment used: Kitchen Aid Artisan mixer KSM150
Traditional steamer
Triax Infrared Cooker




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