Sarawak Black Cake (Kek Serikaya or Kek Hitam) 砂劳越黑蛋糕

This is the gula hitam

 

Not sure why the batter became curdle..

After mixed with flour, the batter become smooth, but the colour still not look dark at this stage..

After steamed, cake colour changed to very dark. In order for this black cake look more attractive, i sprinkle with silver beads

 

Sarawak Black Cake (Kek Serikaya or Kek Hitam) 砂劳越黑蛋糕
(recipe source: adapted from My Little Favourite DIY who adapted from Mrs EG, with minor changes)
*makes a 7” square cake

Ingredients173g unsalted butter
60g sugar
110g plain flour
4 eggs (large)
50g condense milk
60g Horlick
50g dairy whipping cream / nestle cream (1/2can)
90g kaya
70g gula hitam
1 tbsp unsweetened cocoa powder

Method
1. Grease and lined parchment paper on a 7" square baking tray. Allow extra parchment paper or baking paper over hang on both side of the baking tray.
2. Beat butter and sugar till pale. Add in egg one at a time, beating till each combine well.
3. Beat in condensed milk, whipping cream and kaya till well combine. Then add in gula hitam.
4. Fold in Horlick, cocoa powder and flour and mixed well.
5. Pour mixture into the prepared baking tray. Cover the cake loose with a piece of aluminium foil to prevent (condensation) water from dripping into the cake.
6. Steam over medium high heat for 2 hours in a steamer or wok. Do check water level regularly and replenish when necessary.


http://nasilemaklover.blogspot.sg/2012/12/sarawak-black-cake-kek-serikaya-or-kek.html