Sweet Sour Plum Cake Recipe - Best Traditional Malaysian Steamed Cake

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Sweet Sour Plum Steamed Cake: A Malaysian Classic

This Sweet Sour Plum Cake (Kek Asam Manis) is a beloved Malaysian teatime treat that combines buttery richness with tangy plum pieces. Unlike oven-baked cakes, this steamed version stays incredibly moist with a uniquely light texture. Perfect for beginners and seasoned bakers alike, this recipe uses simple ingredients you probably already have in your pantry.

Steaming might seem old-fashioned, but it's actually one of the healthiest ways to bake - no dry heat means your cake stays wonderfully tender. The preserved plums add pockets of fruity tanginess that balance the sweetness beautifully. Follow our step-by-step guide for foolproof results every time!

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Sweet Sour Plum Cake Recipe

Ingredients

• 325g butter (salted)
• 250g caster sugar
• 300g self-raising flour
• 6 large eggs (grade A)
• 1 tsp vanilla essence
• 100g sweet sour plums (finely chopped)

Note: For best results, use room temperature ingredients. Malaysian plums (asam boi) work best but any preserved plum will do.

Equipment

• 8-inch round cake tin
• Mixing bowl
• Electric mixer
• Steamer (bamboo or metal)
• Baking paper
• Aluminum foil

Tip: Read reviews of the best steamers and mixers if you need to upgrade your kitchen tools.

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Step-by-Step Instructions

1. Prepare the Tin

Grease an 8-inch round cake tin generously with butter. Line the bottom with baking paper to prevent sticking. This ensures your cake will release perfectly after steaming.

2. Prep the Steamer

Fill your steamer with water and bring to a rolling boil over high heat. The steam should be vigorous when you're ready to cook - this creates the ideal humid environment.

3. Cream Butter & Sugar

Using an electric mixer, beat butter and sugar until pale and fluffy (about 5 minutes). This incorporates air for a lighter texture. Scrape down sides occasionally.

4. Add Eggs

Add eggs one at a time, beating well after each addition. If mixture looks curdled, add 1 tbsp flour to stabilize. Mix in vanilla essence.

5. Fold in Dry Ingredients

Sift flour into mixture and fold gently until just combined. Overmixing develops gluten, making the cake tough. Finally, fold in chopped plums.

6. Steam the Cake

Pour batter into prepared tin. Cover tightly with aluminum foil to prevent water droplets from falling on the cake. Steam over high heat for 1 hour.

7. Cool & Serve

Insert a skewer - it should come out clean when done. Cool completely on a wire rack before slicing. The cake firms up as it cools, making cleaner slices.

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Pro Tips for Perfect Results

Ingredient Quality

Use high-quality butter (like Golden Churn) for best flavor. Fresh eggs at room temperature incorporate better into the batter.

Steaming Technique

Maintain consistent high heat throughout steaming. Check water level halfway and top up with boiling water if needed to prevent drying out.

Plum Preparation

Dust chopped plums with 1 tbsp flour before adding to batter. This prevents them from sinking to the bottom during steaming.

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Frequently Asked Questions

Can I bake this instead of steaming?

Yes! Bake at 170°C for 45-50 minutes in a preheated oven. The texture will be slightly drier but still delicious.

How long does it keep?

Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week. Steam briefly to refresh.

Can I use other fruits?

Absolutely! Try with chopped dried apricots, raisins, or even cranberries for different flavor profiles.

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