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Preparation
15 minutes
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Processing
30 minutes
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Difficulty
Easy
Caramel sponge cake is soft and fluffy, fragrant with pandan leaves, and has a sweet, rich taste that is appealing. The method to make this cake is super simple with just a few quick steps. Into the kitchen with Tastetutorial.com to check out the recipe now!
Ingredients for Caramel Sponge Cake – Huat Kueh For 6 cakes
Self-raising flour 200 gr Coconut milk 150 ml Cornstarch 1 tablespoon Pandan leaves 2 leaves Sugar 200 gr Hot water 230 ml
What is Self Raising Flour?
- Self Raising flour is a mixture of flour, baking powder, and salt. Therefore, when making types of cakes that are fluffy like cupcake, muffin, cookie, Scone,…. you do not need to mix in any additional ingredients.
- You can easily find this type of flour at baking supply stores or on e-commerce sites.
Tip: If you cannot find Self Raising flour, you can mix a combination of flour in the ratio: 200gr all-purpose flour (type 11 flour), 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt.
Tools required
Steamer pot, pot, whisk, round mold, cupcake paper cups,…
How to make Caramel Cotton Cake – Huat Kueh
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Making caramel
Place a pot on the stove, add 200g of sugar, and cook on the lowest heat until the sugar melts and turns a brown color.
Then, add about 2 pandan leaves cut into pieces, and 230ml of hot water. Hold the pot and stir until the mixture is free of bubbles, which is the desired outcome.
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Mix the batter
Sift 200g of Self Raising flour and 1 tablespoon of cornstarch into a bowl.
Then, slowly pour the caramel mixture into the bowl while stirring to combine the flour.
Next, add 150ml of coconut milk and continue stirring until the mixture is smooth.
Finally, let it rest for 15 minutes before steaming.
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Pour into molds
Line a round mold with cupcake liners, then pour the batter in until almost full.
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Steam the cake
Arrange the cakes in a steamer and place the steamer over a pot of boiling water.
Then, cover the pot with a thin cloth and tightly close the lid, steaming the cakes over high heat for 17 minutes.
Tip: Covering the pot with a cloth will prevent water from dripping down, which could ruin the cake’s structure.
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Final Product
The steamed sponge cake just out of the oven is fragrant, and when eaten, it is fluffy, soft, and smooth, with a sweet aroma of caramel and pandan leaves, plus a bit of richness, extremely delicious.
With the information above, I hope you can make this soft and fragrant bánh bò bông caramel – Huat Kueh for your family and friends. Wishing you success in your preparation!
*Source of images and recipes from the YouTube channel clarakitchen21
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