Milo Huat Kueh Steamed Milo Cake

How The Best Steamed Milo Cake Is Made

The steamed milo cake is one of the most amazing desserts to make. It is made from mung beans, chocolate and sugar. The flavors of steamed milo cake are sweet and slightly nutty, with a rich consistency similar to brownie batter but with a slightly more cocoa taste.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/2 cup all, purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Batter

• 1 cup sugar
• ¼ teaspoon salt
• 2 tablespoons cocoa powder (unsweetened)
• 1 cup milk (any kind of milk works, but I prefer to use almond milk)
• ½ cup oil (or butter if you don’t mind the dairy!)
• 3 eggs, beaten well in a separate bowl (if you want to make this into an eggless recipe, simply substitute the milk with water)

In a large mixing bowl or stand mixer fitted with the paddle attachment, blend together all of your ingredients for about 2 minutes until smooth and creamy. Add in your flour and baking powder/soda and mix on low speed until just combined. Don’t overmix!

Directions

• Mix all the ingredients together in a bowl.
• Pour batter into a cupcake pan and bake for 5, 10 minutes. Let cool before serving, or you can eat it straight out of the pan!
• You can also use a steamer basket if you prefer to steam your cakes in batches instead of individually. Or, if you have a microwave with a turntable (many do), place all three layers on top of one another inside of a microwave, safe container, then rotate every couple minutes until they’re done. If using this method, make sure that all three layers are covered entirely by water or else they’ll dry out while cooking. For optimal results when microwaving: fill your bowl with just enough water so that there’s about 1 inch between each layer and cover them with plastic wrap before microwaving for about 1 minute per cake layer (or less depending on how powerful your microwave is).

Cooking Notes

The cooking time depends on your microwave oven, so check the cake regularly. The cake is ready when it’s risen and the surface has cracked in places. If you have too many bubbles on the top of your cake, don’t worry—this is normal and will disappear when you add cream to it later.

If you’re not sure if your steamed milo cake is ready, use a fork to test if it’s cooked: insert a fork into several different spots in the middle of your cake (don’t push right down into the center). If any part of the fork goes through easily without forcing or resistance from being soft inside, then it’s done!

Pro Tip

• DO NOT OVERFILL THE BOWL. The mugs and bowls need to be filled only halfway with water, so don’t fill the bowl too much.
• DO NOT OVERHEAT THE WATER. You want your mug or bowl to be very hot—but not boiling hot! If it’s too hot, you risk burning or breaking the mugs and bowls that you use for this project.
• USE A MICROWAVE, SAFE BOWL AND MUGS OR CUPS FOR YOUR STEAMED MILO CAKES TO BE EASY TO EXTRACT FROM THEM AFTER THEY’VE BEEN COOKED IN THE MICROWAVE! If not using such a material, your fingers may get burned because of how hot it is when removing them from the microwave after cooking time has elapsed (even though steamed milo cakes are supposed to be served cold).

Add-ins and Variations

• Add chocolate chips, cinnamon and vanilla to the batter.
• Add peanut butter, maple syrup and coconut to the batter.
• Mix fruit into the batter; you can use fresh or canned fruit in any combination. Try different fruits such as mangoes or peaches with raspberries for a delicious combination of flavors!
• If you want an airier texture, add ice cream between layers of steamed brownie mix instead of frosting before baking for an easy no, bake dessert treat that everyone will love (especially kids). This recipe also tastes great topped off with whipped cream instead, just make sure there are no lumps in yours before serving up your creation!

You can make a steamed chocolate cake in the microwave.

• You can make a steamed chocolate cake in the microwave.
• It takes less than 10 minutes to make.
• This is a good way to make a dessert that’s fast, easy and portable.

Cherries are in season throughout the summer, and this is a fantastic way to use them. To get the desired flavor, use fresh, frozen, or other cherry kinds such as sweet or sour. If you’re pressed for time, you could even create this pie using cherry preserves rather than your own homemade cherry.