Recipe by Tante Emma.
Photo by Medi Fliers
Roti Kukus means steamed bread. Although it taste more like a sponge cake, not bread, it is soft and yummy. I grew up with roti kukus which was always a real treat when served at parties or special occasions. The person that made roti kukus the best was Tante (tante means aunt) Emma. She gave us her recipe and my family tried to make it exactly the same way, but the roti did not taste like hers. I believe she has a special magic touch when she cooks. One thing I know is that she loves cooking. With having 10 children of her own, I remember she was cooking all the time, and many times she cooked so much that neighbors also got a taste of her special dishes.
The most important part of steaming a cake is the steam pan. See mine below. There are many options, but it is important that there are two parts. The bottom pan and the top pan that has the holes. This size is a medium pan, a larger size is available too.
Another important part of making roti kukus is to beat the eggs with the sugar until the mixture is just right. It should be light and fluffy. This is called the ribbon stage. I would use a standard mixture.
I remember as a kid, I would sit and beat the eggs sometimes for 10 minutes. It is tricky because you cant beat the eggs too long, the dough might get too flat. Then when you add the flour, you don’t mix or stir. You fold over the sifted flour slowly in batches until all the flour is done.
The chocolate part is done at the end. After you cover the pan with parchment paper or a dish towel, you pour the mixture and leave about 1/4 out. You then add the unsweetened cacao powder at the last moment. Making a swirl onto the dough if you like, or any design.
it is important that you cook the roti kukus for one hour, making sure the water at the bottom does not run out. Don’t look at the cake during this time. Make sure the lid is on tight and don’t open it. When it is done, let the cake cool off and taste it. you will get hooked on it for sure! This cake is low fat because there is no butter in the recipe. Serve it with tea or coffee. Some people add jam or butter as a topping, but I like it just like it is. A fluffy, soft roti kukus that melts in your mouth. Enjoy!
Roti Kukus
Equipment
- 1 rice steam pan
Ingredients
- 5 eggs
- 4 cups = 500g self-rising flour
- 2 cups = 400g fine sugar white
- 1 tsp vanille
- 5 tbsp soda, like 7up
Instructions
- Prepare the steam pan with parchment paper or a dishtowel.
- Put the eggs and the sugar in a mixing bowl and beat until fluffy
- Gently fold the flour into the mixture.
- Add the soda, making sure you don't stir too much. You want to keep the dough fluffy.
- Make sure the water in the bottom pan is already boiling, pour the mixture in the pan. For the marble chocolate option, keep about 1/4 of the dough and add the cacao. The cacao is prepared with a little milk before you add it.
- Put the lid of the pan tight and don't open it for an hour. Let the roti kukus steam for an hour. Adding water to the bottom pan after a half hour.
