Kek Belacan Recipe - Rich Malaysian Steamed Chocolate Cake

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Kek Belacan: Malaysia's Legendary Steamed Chocolate Cake

This Kek Belacan (named for its dark brick-like appearance) is Malaysia's ultimate indulgent steamed cake, combining chocolate, coffee, and Horlicks malt flavors in one incredibly moist dessert. Unlike oven-baked cakes, the 4-hour steaming process creates an ultra-dense, fudgy texture that's perfect with tea or as a festive treat.

The secret lies in the unique blend of ingredients - serikaya (coconut egg jam), Nestle cream, and browning sugar create complex caramelized flavors while keeping the cake beautifully moist for days. Don't be intimidated by the long steaming time - the hands-on prep is surprisingly simple!

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Kek Belacan Recipe

Ingredients

  • 450g butter (16oz)
  • 10 large eggs (grade A)
  • 200g icing sugar (1 cup)
  • 1 can (395g) sweetened condensed milk
  • 1 small can (200g) serikaya (coconut egg jam)
  • 1 small can (170g) Nestle cream
  • 1 packet (200g) Horlicks malt powder
  • 300g wheat flour (2 cups)
  • Browning sugar (as needed for color)
  • 1 tbsp instant coffee (dissolved in 1 tbsp hot water)
  • 1 tbsp cocoa powder
  • 1 tsp vanilla essence

Note: All ingredients should be at room temperature. Traditional Malaysian brands like Marigold serikaya work best.

Equipment

  • 9-inch round cake tin
  • Large mixing bowl
  • Electric mixer (hand or stand)
  • Large steamer (bamboo preferred)
  • Aluminum foil
  • Flour sifter

Tip: Read reviews of durable steamers and mixers that can handle this heavy batter and long steaming time.

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Step-by-Step Instructions

1. Prepare Steamer

Fill steamer with water and bring to a rolling boil. The extended steaming time requires ample water - use the largest steamer available.

2. Cream Butter & Sugar

Using electric mixer, beat butter and icing sugar for 7-8 minutes until pale and fluffy. Scrape bowl frequently for even mixing.

3. Incorporate Eggs

Add eggs one at a time, beating well after each addition (about 1 minute per egg). The mixture should become creamy and slightly glossy.

4. Add Wet Ingredients

Mix in vanilla, condensed milk, serikaya, and Nestle cream until fully combined. The batter will become thinner at this stage.

5. Mix Dry Ingredients

Fold in Horlicks, cocoa powder, and coffee mixture. The malt powder gives Kek Belacan its signature flavor profile.

6. Add Flour & Color

Sift in flour gradually, mixing until just combined. Finally, add browning sugar until achieving a deep mahogany color.

7. Steam for 4 Hours

Pour into greased and floured 9-inch tin. Cover loosely with foil (allowing room to rise). Steam over vigorously boiling water for 4 hours, checking water level hourly.

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Pro Tips for Perfect Kek Belacan

Steam Maintenance

Keep water at constant boil. Add boiling water (never cold) when replenishing to maintain temperature. Place a coin in the steamer - it should rattle continuously.

Texture Control

For fudgier texture, reduce flour by 50g. For firmer cake suitable for layering, add 2 tbsp cornstarch to the flour.

Modern Shortcut

Can't find serikaya? Substitute with 200g thick coconut custard (mix 1 egg + 100ml coconut milk + 50g sugar, cook until thickened).

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Frequently Asked Questions

Why 4 hours steaming?

The dense batter requires slow, even cooking. Shorter steaming results in raw center. This traditional method ensures perfect texture throughout.

Can I bake this instead?

Not recommended - the steam creates unique texture. If necessary, bake at 150°C in water bath for 2.5 hours, but results differ.

How to store leftovers?

Keeps 1 week refrigerated or 3 months frozen. Steam slices for 5 minutes to refresh. The flavors actually improve after 2 days!

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