Bolu Kukus (Indonesian Steamed Flower Cake)

• •250 g All-purpose flour
• •200 Granulated sugar
• •2 piece Large eggs
• •1 tsp Emulsifier (e.g., SP, TBM, Ovalett)
• •1 tsp Vanilla extract
• •150 ml Sparkling water (or soda water)
• •1 tsp Baking powder
• •to taste drop Food coloring (e.g., pink, green) (optional)
• •6 piece Paper muffin cups (or special bolu kukus cups)

Instructions

1. 1

   Prepare your steamer: Fill a large steamer pot with water and bring it to a rolling boil over high heat. Line your steamer racks with paper muffin cups or special Bolu Kukus cups. Ensure the water level is sufficient for the steaming time.

2. 2

   In a large mixing bowl, combine eggs, granulated sugar, and emulsifier. Using an electric mixer, beat on high speed until the mixture is very pale, thick, and fluffy, almost like a meringue. This will take about 8-10 minutes. The batter should leave a ribbon when lifted.

3. 3

   In a separate small bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the egg mixture, alternating with the sparkling water. Begin and end with the flour mixture. Mix on low speed until just combined, being careful not to overmix. Add the vanilla extract.

4. 4

   Divide the batter into several small bowls if you want to make different colors. Add a few drops of food coloring to each bowl and gently fold until the color is evenly distributed. Leave one portion plain white if desired.

5. 5

   Fill the prepared muffin cups with the batter. You can layer different colors or simply fill them with one color. Fill the cups almost to the very top, as this helps the cakes 'bloom'.

6. 6

   Carefully place the filled muffin cups onto the hot steamer racks. Make sure there is enough space between each cake for them to expand. Cover the steamer with a clean cloth wrapped around the lid to prevent water condensation from dripping onto the cakes, then place the lid firmly.

7. 7

   Steam the cakes over high heat for approximately 15-20 minutes, or until the tops have fully bloomed and a toothpick inserted comes out clean. Do NOT open the steamer lid during this process, as it can cause the cakes to collapse.

8. 8

   Once cooked, remove the Bolu Kukus Mekar from the steamer and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature!

Chef's Tips

• 💡Ensure your steamer water is at a rolling boil and maintains high heat throughout steaming; this is crucial for the cakes to 'bloom'.
• 💡Do not open the steamer lid at all during the steaming process, as the sudden drop in temperature can prevent the cakes from rising and blooming.
• 💡Using an emulsifier like SP, TBM, or Ovalett is key to achieving the signature fluffy texture and helping the cakes split beautifully.
• 💡For the best bloom, fill the paper cups almost to the brim. Using specialized Bolu Kukus paper cups (which are taller and thinner) can also enhance the blooming effect.