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One of the childhood snacks that are timeless; Blooming Steamed Sponge cake (bolu kukus)
Source by NCC
Recook by me (nove)
Ingredient Blooming Steamed Sponge cake
- 200 gr all-purpose flour
- 200 ml liquid milk uht room temperature
- 200 gr sugar
- 2 eggs
- 1 tsp sp
- 1 tsp vanilla paste
- 1 tablespoon chocolate paste for motif (I used black forest paste)
How to make Blooming Steamed Sponge cake
- using the all-in-one method
- make sure when mixing the dough; the dough is completely homogeneous. This means that the dough obtained is thick, heavy, white and semi-rigid (meaning it is not easy to fall when stirred with a mixer foot)
- steam in a steaming pot that has boiled water
- the water for steaming is only as high as the knuckles, if most of it can hit the bottom of the sponge (makes the sponge deflate / the butt of the sponge shrinks)
- don’t forget to cover the pot with a clean cloth, so that the water vapor from the lid doesn’t drip onto the sponge (it doesn’t make the cake bloom maximally)
- steam for 10 to 15 minutes
While steaming the sponge, never open the lid of the pot. Because it causes the sponge to immediately deflate (because the temperature is not stable)
using medium heat tends to be large
one recipe gets 9 cups of sponge
large cup mold
liquid milk can be replaced with coconut milk with the same amount
for the motif can be replaced with strawberry paste or other color paste
good luck
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