Easy Egg and Coconut Steamed Cake Recipe for Bali Moms
Egg and coconut steamed cakes are a light and fluffy dessert perfect for families with kids. This Balinese-inspired recipe is dairy-free, using coconut milk to create a tropical twist on the classic steamed cake.
Quick and easy to prepare, it’s an ideal snack or dessert for moms looking to make something delicious and kid-friendly during their time in Bali.
Table of Contents
What is an Egg and Coconut Steamed Cake?
Egg and coconut steamed cake, a variation of the Japanese mushi-pan, is a soft and fluffy dessert made with eggs, flour, sugar, and coconut milk.
Steamed instead of baked, this dish is light, moist, and perfect for families looking for a dairy-free option. In this recipe, we add a Balinese twist by incorporating local ingredients for a tropical flavor.
Balinese Twist on a Classic Steamed Cake
Using Balinese coconut milk and garnishing with fresh tropical fruit or grated coconut elevates this classic steamed cake.
The addition of pandan or vanilla essence gives it an aromatic flavor, making it even more appealing to kids and adults alike. Serve these cakes on banana leaves for an authentic touch.
Ingredients for Bali-Style Steamed Cake
2 large eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 cup Balinese coconut milk
1 teaspoon baking powder
1/2 teaspoon vanilla or pandan essence
Pinch of salt
Garnish: Grated coconut or fresh tropical fruit
Allergen Information: Contains eggs. Substitute eggs with flaxseed meal for a vegan option.
Step-by-Step Guide to Making Steamed Cakes
Prepare the Batter
Crack the eggs into a large mixing bowl and add the sugar. Whisk vigorously until the mixture becomes pale and fluffy, which helps create a light texture in the steamed cakes.
Stir in the vanilla or pandan essence for added flavor.
Sift Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, ensuring there are no lumps.
Incorporate Coconut Milk
Slowly pour in the Balinese coconut milk while folding the batter. The batter should be smooth and slightly thick but pourable.
If it’s too thick, add a tablespoon of water to adjust the consistency.
Prepare the Steamer:
Line your steamer with banana leaves or parchment paper to prevent sticking. Ensure the steamer lid is wrapped with a clean cloth to catch condensation, which can affect the cake’s texture.
Pour Batter into Molds:
Lightly grease small heatproof molds or ramekins. Fill each mold about 2/3 full, leaving space for the cakes to rise. Tap the molds gently to remove air bubbles.
Steam the Cakes:
Arrange the molds in the steamer without overcrowding. Steam over medium heat for 12-15 minutes. Avoid lifting the lid during steaming to maintain even heat. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool and Garnish: Remove the cakes from the steamer and let them cool slightly in the molds. Garnish with freshly grated coconut or tropical fruits like mango or pineapple. Serve warm or at room temperature.
Tips for Bali-Style Presentation and Plating
Banana Leaf Liners: Use banana leaves to line the serving plates or trays. This not only enhances the authenticity of the presentation but also adds a subtle, earthy aroma to the cakes.
Decorative Garnishes: Top each cake with freshly grated coconut, edible flowers like frangipani, or tropical fruit slices for a vibrant, Balinese-inspired look.
Serve with Coconut Cream: Include a small bowl of sweetened coconut cream on the side for dipping. This addition complements the steamed cakes and creates a richer flavor profile.
Family-Style Serving: Arrange the steamed cakes on a large woven bamboo tray with garnishes placed in the center. This encourages a communal dining experience that reflects Balinese culture.
Layered Plating: For a more elegant presentation, stack the cakes in tiers and drizzle with coconut syrup or a touch of honey for added sweetness.
Detailed Recipe Overview and Cost for Bali Families
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Difficulty Level: Easy
Servings: 4 (Kid-sized portions)
Calories Per Serving: 160 kcal
Nutrition Facts (Per Serving):
Calories
160kcal
Fat
6g (4g saturated fat)
Cholesterol
70mg
Sodium
50mg
Carbohydrates
20g (10g sugars, 1g fiber)
Protein
4g
Estimated Cost in Bali: IDR 40,000 – 60,000 (for 4 servings)
FAQs about Making Steamed Cakes in Bali
Q1: Can I use fresh coconut instead of grated coconut?
A: Yes, freshly shredded coconut enhances the flavor and adds a more authentic Balinese touch to the garnish.
Q2: Where can I find pandan leaves in Bali?
A: Pandan leaves are commonly sold in local markets and grocery stores. They’re often used in Balinese desserts and drinks.
Q3: How can I make this dish gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend or rice flour for a similar texture.
Q4: What beverages pair well with these cakes?
A: Balinese herbal teas, fresh tamarind juice, or young coconut water make excellent accompaniments for these steamed cakes.