Kek Kukus

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Steamed fruit cake is very commonly known as Kek Kukus. My memory of steamed fruit cakes goes back to the 1970s when I had a Malay neighbour, Rokiah. She made the first steamed fruit cake that I ever tasted in my life and it was served to me on Hari Raya Puasa day. The cake was moist, laden with raisins and very addictive. Unfortunately for me, I had to share the few slices she gave us with my younger siblings. Over the years, I experimented with many recipes to re-create what is in my memory of Rokiah’s Kek Kukus and this recipe that I am sharing with you is almost close to that particular one! I modified the recipe by adding Q.B.B. ghee so that the taste and flavour of the cake is further heightened!

250 g Q.B.B. ghee

500 g mixed dried fruits

200 g dark brown sugar

125 ml orange juice

125 ml water

1/2 teaspoon bicarbonate of soda

Zest of 1 orange

Zest of 1 lemon

3 tablespoons treacle

5 eggs

260 g plain flour

50 g self-raising flour

METHOD

  1. Grease a deep 23 cm round cake tin. Line the base and inner side with 3 layers of baking paper, bringing the paper 5 cm above the edge of the pan.
  2. Place the Q.B.B. ghee, dried fruits, sugar, orange juice and water in a large saucepan. Bring to boil, while stirring, then down to a simmer, covered for 8-10 minutes.
  3. Remove from the stove. Stir in the soda, cover and cool.
  4. Stir the zests, treacle, eggs and flours into the mixture. Spread the mixture into the prepared pan.
  5. Steam for about 2 hours or until a skewer, when inserted in, comes out clean. Cover the hot cake tightly with foil and cool in pan.
  6. Slice the cake about 3-4 hours after it has cooled.    

 

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