Grease a 8 inch round cake pan and line base and sides with baking paper. Allow the baking paper to extend over the top by 1 inch if using the shorter tin.
Sieve flour with baking powder.
Beat butter and sugar until pale and fluffy.
Beat in eggs, one by one, until well combined.
Beat in sweetened condensed milk and serikaya until well mixed.
Stir in Horlicks until well combined.
Fold in sieved flour. Finally stir in vanilla and browning essence.
Pour batter into prepared tin. Cover the top loosely with a piece of aluminium foil.
Steam over high heat for 30 minutes.
Fill up with more hot water if the steamer is low on water after 30 minutes.
Turn heat down to medium and steam for another 60 minutes, or until cooked (if you wish to keep cake without refrigeration, then it has to be baked for a longer period, perhaps up to 4 hrs and the cake can last a month). Remember to replenish steamer with hot water whenever it is drying up.
Serv es 1. Line and grease a 9" round cake tin and prepare your steamer 2. Beat butter and vanilla essence in a mixing bowl until creamy. Add in eggs one at a time. Gradually add in ingredient (B) and ingredient (C) alternately until well-combined.
Pour batter into cake tin and cover with foil 4. Steam cake for 90 minutes or until skewer comes out clean when inserted into cake's centre.
I immediately tried out this recipe and the cake turned out really good! Soft, light, moist and yummy with a hint of kaya/ milo ( cos i subs horlicks with milo as horlicks is rather exp in Australia ) and vanilla. Here is a pic of my cake -
http://i260.photobucket.com/albums/ii13/sspaks64/sarawakserikayacake.jpg I shared my findings in the M4M forum - http://www.moms4moms.info/v3/viewtopic.php?f=8&t=66021. My cake is not as dark brown as i did not have the gula hitam browning sauce - this is wht makes the cake color really dark brown, Im told. Instead, I added 2 tbs Queens's Browning sauce n mix well with Lyle's Black treacle ( i think for ppl in US - can use dark mollasses to sub Black Tracle?? )
Susanna, Perth February 28, 2009 4:31 AM Olivia said...
Hello Lily This is definitely an illusive and exotic cake... combination of horlick and milo... hmm yummy.
I am wondering if we can add a little chocolate paste into it to make it a little chocolatey as well as a little more brown?
Cheers Olivia March 10, 2009 8:35 AM lilyng said...
olivia you can always try and if you like the taste - then it is good.
in fact when i made it and it was not dark brown, the taste was good March 10, 2009 9:28 AM Anonymoussaid...
Thanks for recipe. Got the Queens Parisian Browning essence from Franklins, NSW, Australia. I think you can get it from most major supermarkets. It is very cheap, less than $1 for quite a big bottle (100 mls). One of your readers is right, Holicks is very expensive here in Aust. I think it is because it is not very popular here, so volume sale is very small.
April 04, 2009 10:30 PM Anonymoussaid...
Hi Lily, I noticed blackstrap molasses is black & recently I had bought a bottle. Can we use blackstrap molasses for the dark effect? If can, do we need to reduce the sugar level? Kindly advise.
Thank you.
Mixue April 19, 2009 9:33 PM lilyng said...
mixue i have used molasses - brand rabbit and it did not make the cake dark enough but the cake tasted just as good. you doo not have to change the recipe, just replace with browning essence with molasses April 20, 2009 5:20 AM Aunt LoLo said...
Oooh...this cake looks like fun!! we love to spread Kaya on our toast, so we always have a tin of it in the pantry. Thank you!
July 26, 2010 1:51 PM Sonia (Nasi Lemak Lover) said...
wor wor, this cake is very interesting, I never eat this before, a cake with kaya, Horlicks and dark soy sauce, I just can't wait to make this to try out the taste. Thanks for your kind sharing. Ya, I also want to check out your microwave version of kaya, sound easy!
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