Steam fruit cake

I saw a post in FB, sharing a recipe on steam fruit cake. I have never wanted to try making one on my own cos I thought it is difficult to do so but surprisingly when I read the recipe’s instruction it looks simple and so I decide to try it out.

Thus last night I embarked on another night baking … usually my night baking only happens when the mood strikes really hot which is not often hahaha…..

The verdict after steaming the cake for 4 hours and only cut it out early this morning? It’s GOOD!!! Really GOOD!!

My husband, my colleagues and youngest daughter all praise it saying that it tasted good and moist.

So I am glad I did decide to try out this recipe and I also think its a keeper 😊👍

Steam Fruit Cake

250 g butter
340 g sugar
50 g hot water
500 g mixed fruits (I used only 300 g cos I was afraid too much will make the cake too sweet)
3 eggs
1 tsp vanilla essence
1 tsp cream of tartar
2 tsp bicarbonate soda
350 g plain flour
a pinch of salt (I added though its not in the original recipe)
1 tsp nutmeg powder (optional)

Note: Sprinkle a little bit of flour on the mixed fruits and mixed well so that the fruits do not clump together.

– Sieve the flour together with the cream of tartar, bicarbonate soda and nutmeg powder. Put aside.
– Beat the eggs together with the vanilla essence. Put aside.
– In a medium size pot, using a small fire, cook the sugar till sugar melts and the colour change to golden brown. (Have to keep stirring)
– Slowly add the hot water to the pot bit by bit.
– Then add the butter and keep stirring till the butter melts.
– Add in the mixed fruits, stir and let it boil for a minute or so. Off the fire and let the mixture cool till it becomes warm.
– Then add the flour mixture bit by bit into the warm sugar mixture. Mix well.
– After that add the beaten eggs and mix well.
– Pour the batter into a small cake tin (size 7″ x 7″ or two bread loaf tin, up to your preference)
– Cover the cake tin with aluminium foil to prevent any steam water from getting into the cake.
– Steam the cake for 4 hours. After 4 hours, off the fire and let the cake cool before cutting it.

Note: After cooking the sugar mixture, you can start heating up the steamer. Use only medium fire. Use hot water to top up the water in the steamer whenever needed.


Sugee Cake

I woke up early today and decided to bake the Sugee Cake and bring it to my sister’s abode later in the afternoon.

Sugee Cake

I made 2 batches of it and just hope everyone will love it as I do 🙂

This recipe was shared by a fellow blogger, click here to view the original post on the recipe.

Sugee Cake or Kek Suji (Semolina Cake)

140g cake flour
1 tsp baking powder
100g semolina
1/4 tsp salt
4 eggs
100ml fresh milk
2 tsp vanilla essence
250g butter, at room temperature
175 g sugar
2 tbsp honey
2 tbsp minced almond

– Sift flour and baking powder into a bowl and stir in semolina, minced almond and salt. Mix well.

– Beat eggs, milk and vanilla essence together in a bowl.

– Cream butter, sugar and honey till light and fluffy. Gradually add in the egg mixture, beating constantly. Mix in flour mixture at low speed and stir till well combined.

– Spoon the batter into an 8-inch cake tray lined with baking paper.

– Bake for 45 minutes at 150 deg C or until an inserted cake tester comes out clean.

Cool cake for 15 minutes, then remove it from the mould and leave to cool completely on a wire rack.

Orange Chiffon Cake

Last night after I came back home from attending a talk, I found myself surrounded by lots of leaves (herbs) and other food stuffs ….. all these given by a cousin of my husband as well as some from my mil.

Among the food stuffs, there were 2 bags full of oranges. I think if its not because of the oranges I would not have try the recipe today.

So today, I decided to google for an orange chiffon cake … the idea to do so triggered by a colleague of mine. She had been telling us how good her orange chiffon cake was and since I hesitated to try hers (cos she’s non-muslim and the utensils she uses are most likely not halal-permitted) I decided to try baking on my own.

After reading up a few of the recipes in the Net …. I chose this one

I decided to try it out cos it seemed to be the easiest and from the picture it looks easy as well.

Alhamdulillah …. the cake did turned out well … so super soft and tasty … so good in fact that my eldest daughter could not resist a second helping 🙂

I doubled the portions for the cake and was able to get two cakes. The first portion was eaten up quickly enough within 15 mins after it cooled.

The second portion will be for tea-break later.

Orange Chiffon Cake

Ingredient A:
100 gm cake flour
1 tsp baking powder
1/2 tsp salt
5 egg yolks
30 gm caster sugar
100 ml fresh orange juice, room temperature
80 ml oil
1 tsp orange zest

Ingredient B:
5 egg whites
1/3 tsp cream of tartar
60 gm caster sugar

Preheat oven to 180 degree C.
Sift the cake flour, baking powder and salt together and combine well. Set aside.
In a large mixing bowl, whisk the egg yolks and sugar. Stir in the oil, orange juice and orange zest.
Add the flour mixture in 3 batches.

Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar and mix well. Add the sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

With a spatula, fold-in the beaten egg whites into the batter in 3 batches.
Pour the mixture into the cake pan and bake in the preheated oven for 15 mins. Reduce heat to 160 degree C.

Continue to bake for 20 to 25 mins, or until cooked through. A needle comes out clean when inserted in the middle.

Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.

Note: Do not greased the baking tin.

Date and Walnut Cake

Cos I made only half a batch and my baking tin is slightly big so the depth of the cake falls short of the usual height. Still what matters is the taste … its sooo sedapp!! Definitely making again should I have enough dates 😉

Last Friday, 11th Dec 2015, I attended another of Ms Lauren Ho’s cooking demo workshop. This time she shared with us a few more recipes. One of the recipes was this Date and Walnut Cake recipe. I like this one the best cos I simply love dessert 🙂

Date and Walnut Cake

30 medium dates, pitted
1/2 cup water
1.5 tsp baking soda
1/4 cup canola or olive oil
1.5 cups low fat milk
110 g all purpose flour
110 g wholemeal flour (e.g. Atta flour)
2 tsp baking powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
a pinch of salt
50 g walnuts, roughly chopped

– Preheat Airfryer or oven to 175 degree C.
– In a saucepan, heat the water and add the dates. Boil the dates till soft and mushy. Switch off the heat and add baking soda. Mix well and allow the mixture to cool.
– In a blender, add dates, oil and milk. Blend until well mixed.
– Pour the mixture into a big bowl, and add the flour, baking powder, spices, salt and chopped walnuts. Mix well.
– Pour mixture into baking tins that have been lightly oiled.
– Bake for about 30 mins or until golden brown. Insert a skewer into the center of the cake, and if it comes out clean with no streaks of batter, then its cooked. If slightly moist its okay (due to the dates)
– Cool the cake and it’s ready to be serve.

Red Velvet with Cream Cheese Marble Cake

Made this cake for 2 days straight …. yesterday as cupcakes and today as a whole cake. Delicious indeed! Thanks to Yati, my colleague at work who had generously shared this recipe.

Yumss….  🙂

Red Velvet with Cream Cheese Marble Cake

Ingredient A:
300 g fine sugar
1 cup of oil (can use butter also but I prefer using oil)
2 eggs
1 tsp vanilla essence

Mix these together till sugar are dissolve. Put aside.

Ingredient B:
1 cup of buttermilk or yogurt (I used buttermilk)
3 tbsp of red colouring
1 tsp of lemon juice

Mix them together. Put aside.

Ingredient C:
300 g self raising flour
3 tbsp of cocoa powder (I used 4tbsp cos I like mine more chocolatey)
1 tsp bicarbonate soda

Sieve all these together. Put aside.

Cream cheese :
250 g cream cheese
1/4 cup of fine sugar
1 egg
2 tbsp evaporated milk
1/4 tsp vanilla essence

Mix well till cream cheese is soft. Put aside.

– Heat up the oven to 175 degree C., and prepare your cake pan of size 9 inch or if you prefer can use paper cups.

– Add ingredient B and C to the container that has ingredient A. Incorporated all of them till mixture are all blended together. (I used the cake mixer … faster that way)

– Pour half of the mixture into the cake pan, then add half of the cream cheese on top, spread evenly.

– Pour the rest of the mixture and then add the balance of the cream cheese on top. Use a skewer to make marbled patterns on the cake.

– Bake in the oven for about 20 mins or till cake are cooked.

You can even do it as cupcakes …

Kuih Lapis Pisang


This is a spin-off from the original recipe of a Malay traditional cake…. it’s called Kuih Lapis Pisang aka Steam Layered Banana Cake.

Very simple to make and delicious to eat. I love the layers and will peel one by one to savour the taste 🙂

Kuih Lapis Pisang

Ingredients A:
2 cups of coconut milk = 1 1/2 box of  Santan Kara (coconut milk) + 1 cup of water.
2 cup of plain flour
3/4 cup of sugar
2 tbsp of rice flour
2 tbsp of custard flour
1 tsp of salt

Mix the above ingredients together till sugar dissolve. Sieve and divide into 2 portions.

Ingredients B:
1 cup of mashed bananas
1/4 cup of water

Add to one of the portions. Mix well.

Ingredients C:
1/4 cup of water
A bit of red colouring

Add to the final portion. Mix well.

Method :
– Heat up the steamer.
– Grease a cake tin with a bit of oil and let it steam for about 5 mins in the steamer.
– Open the cover of the steamer, add 2 or 3 ladle full of the ingredients C first.
– Closed the cover and let it steam for about 8 mins.
– After that, add the next layer which is the Ingredients B. Add 3-4 ladle full. Steam for 8 mins.
– Repeat the process till all the ingredients are used up.
– After the final layer, leave the cake to steam for a longer period, about 20-30 mins.
– Finally, leave it to cool before cutting it out to serve.




Banana Marble Cake

Just baked this Banana Marble Cake for tomorrow’s Eid celebration cum family bbq event.. Thanks to R.Y. for sharing this recipe from Chef Zubaidah. Alhamdulillah, it turned out well and the family members love it! 🙂

Banana Marble Cake

250g Ripe bananas, mashed
250g Cake flour
1 tsp Baking powder
200g Granulated sugar
90ml Oil
2 tbsp Condensed milk
50ml Fresh milk/evaporated milk
1 tbsp Ovalette
2 tbsp Chocolate emulco
6 Eggs

Mix all ingredients except oil, mashed bananas and chocolate emulco. Beat these ingredients till thick and fluffy at high speed.
Add mashed bananas and continue to beat until its thoroughly incorporated.
Next, add the oil and this time beat with a slow speed for about 2-3 mins.
Divide batter into 2 equal portions. One portion, add the chocolate emulco.
Add the plain batter and the chocolate batter alternately on the baking pan which has already been greased. Repeat until batter finished.
Bake for 1 hour. to 170°C.  Let it cool before removing from cake pan.


Instead of making it marble-like, I chose to have it zebra-like …. the cake before going into the oven.


After cooling and cutting …. Yumms!!!


Choc Mango Marble Cake

Sunday, feel bored, feel sad, feel lost …. Remedy? Get myself busy in the kitchen. I decided to bake a cake.

Here it is …. Choc Mango Marble Cake.



I forgot to adjust my oven temperature so the top of the cake actually crack open … but luckily it still turns out good and as my youngest daughter said, “sedapp arr ibu!” .. 🙂  (sedap in Malay means delicious)

Here is the recipe :

Choc Mango Marble Cake


200 gm self raising flour, sieve the flour

230 gm butter

220 gm castor sugar

230 gm eggs (about 5 big size eggs)

1 tsp vanilla essence

20 gm cocoa power, sieve it

50ml fresh milk

Yellow colouring

2/3 tsp s of mango essence


1) Heat the oven at 160 degree celcius. Spread a bit of butter on the cake tin of 8” in size.

2) Sieve the flour

3) In another container, beat the butter and castor sugar about 4-5 min. Then add in the eggs and beat for another 3-4 mins .Pour the vanilla essence

4) Add the flour and mix well.

5) Divide into 2 portion.

6) 1st portion, pour in the milk and cocoa powder, mix well.

7) 2nd portion, add in the yellow colouring and the mango essence, mix well.

 Pour the mixture alternately into the cake tin (one scoop of each mixture) till finish and using a fork, make a pattern (up to your preference so that it look like marble cake)

9) Bake about 40-45 min or until cook. · Updated at 4 minutes ago

IMG_6424[1]before entering the oven …


Choc Mint Cake

One of my favourite cakes … Chocolate Mint Cake, got this recipe from a friend’s blog and it has remain the family favourite eversince 🙂


200 gm self raising flour, sieve the flour

230 gm butter (room temperature)

220 gm castor sugar

230 gm eggs (about 5 big size eggs)

1 tsp vanilla essence

20 gm cocoa power, sieve it

50ml fresh milk

Green colouring

2/3 drops of mint essence


1) Heat the oven at 180 degree celcius. Spread a bit of butter on the cake tin of 8” in size.

2) Beat the butter and flour together.

3) In another container, using whisk, beat the eggs and castor sugar about 7-8 min. Then pour the vanilla essence

4) Pour the eggs and sugar mixture into the flour and butter container. Mix well using the electric beater.

5) Divide into 2 portion.

6) 1st portion, pour in the milk and cocoa powder, mix well.

7) 2nd portion, add in the green colouring and the mint essence, mix well.

8) Pour the mixture alternately into the cake tin (one scoop of each mixture) till finish and using a fork, make a pattern (up to your preference so that it look like marble cake)

9) Bake about 40-45 min or until cook.