This recipe is best with
Recipe Ingredient
- Palm sugar syrup:
- 105g palm sugar (gula melaka)
- 70ml water
- 2 screwpine leaves, knotted
- Ingredients (A):
- 30g plain flour
- 1/2 tbsp castor sugar
- 1/2 tsp instant yeast
- 30ml water
- Ingredients (B):
- 2 eggs
- 1 tbsp soft brown sugar
- 130g plain flour, sifted
- 2 tbsp evaporated milk
- 60g melted butter
- 30g chopped toasted walnuts
- Topping:
- Some extra chopped walnuts
Instructions
- To prepare palm sugar syrup: Combine palm sugar, water and screwpine leaves in a saucepan. Cook gently over low heat for a while until sugar dissolves. Discard screwpine leaves and strain the syrup. Leave to cool completely.
- Stir yeast, sugar, flour and water into a small bowl. Cover and stand for one hour to allow it to ferment.
- Whisk eggs and soft brown sugar until creamy in texture. Gradually stir in flour followed by fermented yeast mixture.
- Add the palm sugar syrup, evaporated milk, melted butter and walnuts to mix, then rest batter for five minutes.
- Spoon batter into greased moulds until three-quarters full and steam over rapidly boiling water for six to seven minutes.
- Remove steamer cover and scatter some extra chopped walnuts on top of each cake. Cover and steam for a further four to five minutes or until cake is cooked through.
