This recipe will guide you through creating a delicious and authentic KEK BELACAN Sarawak (Kukus), a steamed cake beloved in Sarawak, Malaysia. It’s known for its moist, soft texture and a unique savory-sweet flavor profile stemming from the inclusion of belacan (shrimp paste). Don't be intimidated by the belacan; it adds a wonderful depth of flavor that’s truly special. This is an easy recipe perfect for both experienced bakers and those just starting out.

Ingredients:

• 200g Plain Flour
• 150g Rice Flour (can substitute with more plain flour, but rice flour gives the cake its characteristic chewiness)
• 100g Granulated Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2 large Eggs
• 220ml Coconut Milk (freshly squeezed is best, but canned is perfectly acceptable)
• 100ml Water
• 2 tablespoons Vegetable Oil
• 2 tablespoons Belacan (shrimp paste), toasted and ground into a fine powder (this is KEY! Toasting removes the strong fishy smell)
• 1 tablespoon Gula Melaka (Palm Sugar), grated or finely chopped (optional, for added sweetness and flavor – you can substitute with brown sugar if unavailable)

Equipment:

• Steamer
• Heat-proof baking mold (round or square, about 7-8 inches in diameter) – ideally metal for even heat distribution
• Mixing Bowls
• Whisk
• Spatula
• Toasting pan (for belacan)
• Mortar and Pestle or small food processor (for grinding belacan)

Instructions:

1. Prepare the Belacan: This is a vital step. Dry toast the belacan over a low heat until fragrant. This usually takes about 5-10 minutes. Be careful not to burn it. Once toasted, let it cool slightly and then grind it into a very fine powder using a mortar and pestle or a small food processor. Set aside.

2. Dry Ingredients: In a large mixing bowl, whisk together the plain flour, rice flour, granulated sugar, baking powder, and salt. Make sure all lumps are gone.

3. Wet Ingredients: In a separate bowl, whisk together the eggs, coconut milk, water, and vegetable oil. Add the ground belacan and gula melaka (if using). Mix well until everything is thoroughly combined.

4. Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, whisking continuously until you have a smooth batter. Don't overmix – just combine until everything is just incorporated.

5. Prepare the Steamer & Mold: Grease the heat-proof baking mold with vegetable oil. Fill a steamer with enough water and bring it to a rolling boil.

6. Steam the Cake: Pour the batter into the prepared mold. Place the mold into the steamer. Steam for approximately 25-35 minutes, or until a toothpick inserted into the center comes out clean. The steaming time will vary depending on your steamer and the size of your mold.

7. Cool & Serve: Carefully remove the mold from the steamer and let the cake cool slightly in the mold. Then, gently invert it onto a serving plate. Let it cool completely before slicing and serving.

Tips & Notes:

• Belacan Quality: The quality of your belacan will significantly impact the flavor of the cake. Use a good quality, relatively fresh belacan.
• Steaming Time: Keep an eye on the cake during steaming. If the cake starts to brown too quickly, reduce the heat slightly.
• Texture: The cake should be moist and slightly chewy. Don』t expect it to be as airy as a sponge cake.
• Variations: You can add a pinch of grated ginger or chopped scallions to the batter for added flavor.

Enjoy your homemade KEK BELACAN Sarawak! It's a truly unique and delicious treat.