![]() ![]() Divide the cake into 2 equal portion by weighing scale.The following step is optional if you are steaming the whole cake without layering and colouring.Sift in the plain flour and Horlicks to the butter, use a spatula to mix the cake batter until well combined. Add the coconut jam, stir until well combined. Add the condensed milk followed by egg one by one. Cream the butter and sugar until light and fluffy.Otherwise, you will have to keep an eye on the water level and add hot water whenever necessary. Get ready a big steamer capable of steaming at least 1 hour 30 minutes.It is best to put a piece of baking paper to facilitate the dislodgement of the cake. Lightly grease 7-8 inches round baking tray.Some apple green colouring or pandan green paste.150 grams of kaya or coconut jam (Any type also can use) (加椰).200 grams of Horlicks or other malt drink powder.Servings: Prepare an 7-8 inches diameter round cake Today, I have decided to steam another pure green cake as a respect to the original recipe. The green is just for colouring for purposes of calling it a “moss” cake. Even without the striking green, it is a yellowish delicious Horlicks cake. Whether or not you want to put the apple green colouring is up to individual. Well, talking about colouring here is not really relevant. The chocolate layer has exactly the same taste except with the addition of some cocoa powder for colouring purposes. Realizing many Singaporean and non-Sarawakian readers may not even try the cake because of the colouring, I have decided to put chocolate layer. The original recipe of this cake is supposed to be just one green cake without any layering. It will too sinful if it was prepared for breakfast purposes. Due to its costliness, many families has prepare the cake themselves and it was only prepared during festivals to serve guest. It can range from RM120-180 for a 8”x 8” cake. Due to the expensive ingredients and long steaming hours, the cake can fetch a rather high price. It needed long hours of steaming to get cooked. These cakes are rich in flavour and is a dense but moist cake. ![]() But the cake displayed many similarities in term of ingredients that appeared in many of the Sarawak steamed cakes: Kaya, horlicks, condensed milk and at times, Milo, baby cereals or biscuit crumbs. I do not have the answer either and I am sure most Sarawakian also do not know the origins of this cake. The cake is literally translated as “Moss Cake”, a type of greenish plant usually appeared in tiles and floors.ĭo not asked me why green is chosen. It was called Kek Lumut because of the greenish colour. This is a delicious, moist steamed cake prepared using expensive ingredients such as coconut jam (kaya) and Horlicks. You will not be able to spot these cakes in the airport or other tourist attractions, it will only be available usually at individual homes. IF you have ever visit Sarawakian families during big festivals such as Chinese New Year, Hari Raya, Gawai or Christmas, in the event you spotted a green colour cake, it is very likely that this is Kek Lumut. ![]()
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