Raisin Layer Steam Cake

August 01, 2012

This recipe is using cream crackers crumb instead of flour. I'm using Hup Seng brand cream cracker. If you cannot get the same brand, you can use Graham cracker, Marie cracker or any cracker of your choice.

Recipe source: Old magazine

Ingredient A:

200 g Butter

40 g Castor Sugar

70 g Condense Milk

5 Egg Yolks

1 tsp Vanilla essence

150 g Cream Cracker - process into Crumb

Ingredient B:

5 Egg Whites

1/2 tsp Cream of Tartar

50 g Castor Sugar

200 g Raisin

Blue and Pink food coloring

Method

Prepare a steamer and an 8" square baking tin.
Beat butter, castor sugar and condense milk until fluffy and creamy. Add in the egg yolks one at a time follow by vanilla essence.
Add-in the cream cracker crumb. Mix well.
In another bowl, whisk egg whites with cream of tartar then add-in castor sugar and beat till fluffy.
Fold in the ingredient B (egg whites mixtures) into the ingredient A and mix well by using a spatula.
Divide mixtures into 2 portions and add food coloring. 1st portion - blue and 2nd portion - pink.
Pour an enough blue color batter into baking tin to form a thin layer of 1st mixtures. Spread some raisin on top. Cover and steam it under medium heat for 5 to 7 minutes.
Follow by the 2nd layer, pink color batter and spread raisin on to and steam it for 5 to 7 minutes.
Repeat the method, alternating the batter between blue and pink with spreading raisin on top until all batter is used up.
when all batter is used up steam for another 10 to 15 minutes.
Remove from steamer. Let the cake cool down thoroughly before cutting.

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