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Summary

In this video, Kakak Ina shares a simple recipe for making *bolu kukus* (steamed sponge cake) using just two eggs. The process includes whisking eggs with sugar, adding flour and instant coconut milk, and mixing gently. After creating a chocolate motif, the batter is poured into a lightly greased pudding mold and steamed for about 25 minutes. The result is a fluffy and delicious cake with a beautiful design, perfect for anyone looking for a quick and easy dessert. The video also encourages viewers to subscribe for more recipes from Kakak Ina.

Takeaways

• 😀 This video tutorial is about making steamed sponge cake (Bolu Kukus Santan) using only two eggs.
• 😀 The ingredients used are simple: two eggs, 7 tablespoons of sugar, a little vanilla, 1/4 teaspoon of SP (a cake stabilizer), and 10 tablespoons of flour.
• 😀 You can substitute liquid vanilla with vanilla powder if needed.
• 😀 The eggs are whipped until they become white, thick, and foamy, which is crucial for a successful cake.
• 😀 The flour and santan (coconut milk) are added gradually to the egg mixture, and mixed on low speed.
• 😀 For decoration, chocolate paste is added to a portion of the batter for creating a design on top of the cake.
• 😀 A non-stick mold is used for steaming the cake, and it’s greased with margarine or butter before adding the batter.
• 😀 A toothpick is used to create decorative swirls or patterns on top of the cake with the chocolate batter.
• 😀 The cake is steamed for around 25 minutes on medium heat, and no over-mixing is done to avoid collapsing the batter.
• 😀 After 25 minutes of steaming, the cake is taken out, flipped, and ready to serve.
• 😀 The recipe is easy, budget-friendly, and results in a soft, fluffy, and delicious cake that can be enjoyed by anyone.

Q & A

What is the main ingredient for the steamed sponge cake recipe?

The main ingredients for the steamed sponge cake are two eggs, sugar, flour, and coconut milk.

How many eggs are required to make this steamed sponge cake?

Only two eggs are required for this recipe.

Can vanilla essence be substituted with something else?

Yes, vanilla essence can be replaced with vanilla powder if preferred.

What is SP, and why is it used in the recipe?

SP is a baking powder or a cake emulsifier used to help the cake rise and achieve a soft texture. It is added in small quantities, such as 1/4 teaspoon in this recipe.

How do you know when the eggs are ready for the next step?

The eggs are ready when they have expanded, turned white, and thickened to the point where they leave traces (jejak) when you lift the whisk.

What type of flour is used in the recipe?

The recipe uses regular all-purpose wheat flour, specifically 100 grams (or 10 tablespoons).

Is there any special preparation needed for the steaming mold?

Yes, the steaming mold should be greased lightly with margarine or butter to prevent the cake from sticking.

Can I use a different type of milk instead of coconut milk?

The recipe specifically calls for instant coconut milk, but you can experiment with other types of milk, though the flavor and texture may vary.

What is the purpose of using a skewer (sate) in the cake batter?

The skewer is used to create patterns or motifs on the top of the batter, adding a decorative element to the steamed cake.

How long should the sponge cake be steamed for?

The cake should be steamed for about 25 minutes on medium heat, ensuring it is cooked through.

How do you know when the steamed sponge cake is fully cooked?

After 25 minutes of steaming, the cake should be firm and fully risen. It can be tested by inserting a skewer or toothpick; if it comes out clean, the cake is done.