I had this sudden craving for steamed cream cracker cake but it is not sold anywhere. In fact, I tried asking around to see if anyone knows the recipe and not even my grandmother could help me on that. I remember eating steamed cream cracker cake a long time ago when a family friend made it but we have since lost touch with this family friend.
So, I did the next best thing. I googled it! Unfortunately, Google didn’t help me much this time. The closest to a steamed cream cracker recipe I could get to was the Sweet and Sour Layer Cake recipe from Lily’s Wai Sek Hong. I don’t really like Haw flakes that much so I modified the recipe and sorta personalise it to suit my own tastes.
Here’s the recipe:
Steamed Cream Cracker Cake
With Peanut Butter Surprise and chocolate
330g cream crackers, crushed
400g condensed milk
10 large eggs, separated
100 soft brown sugar
2 tsp cocoa powder
2 tbsp peanut butter
2 tbsp chocolate sauce
1 tsp chocolate essence
1. Line and grease a cake pan with butter.
2. Crush the cream crackers in a ziplog bag or use a blender to blend it. (I used my special ‘crusher’…my son used a plastic cup to bash up the crackers and had a wonderful time! Of course there was a huge mess and most of the crackers ended up on the floor but it’s okay, I bought a huge packet of crackers )
3. In a mixing bowl, beat the butter and condensed milk till creamy. Then add the egg yolks one at a time and whisk till well mixed.
3. In another bowl, beat the egg whites and sugar till fluffy.
4. Add the crushed cream crackers to the butter mixture and combine well. Fold in the egg whites and mix well.
5. Place the cake pan over a pan of boiling water set over medium heat.
6. Spoon part of the batter into the prepared cake pan, then add several dollops of peanut butter anywhere.
7. Dribble the chocolate sauce liberally over the batter in the pan.
8. As for the remaining batter, add the cocoa powder and chocolate essence. Stir and combine well.
9. Top up the cake pan with the rest of the batter.
10. Steam the mixture for about 45 minutes. The cake is done when you insert a skewer into it and it comes out clean.
If you look closely, it has two colours, the bottom layer is of a yellowish tint while the top is a brownish colour. The chocolate that was added did not really make it taste all that chocolatey but it gave it some extra flavour.
Also, when I say peanut butter surprise, I meant that since we only add a few dollops of it, those eating this will sometimes get to bite into the cake with creamy, peanut butter oozing out and sometimes, it is just plain steamed cream cracker cake.
Of course, if you are not into peanut butter or chocolate and just want the plain old steamed cream cracker cake, then you can leave out all the chocolate stuff and the peanut butter.
The steamed cream cracker cake can be stored in an airtight container for a few days in cool weather. It can be eaten as breakfast, as a teatime snack or simply for fun!