Bolu Kukus Ketan Keju Lumer (Steamed Sticky Rice Sponge Cake with Melted Cheese)

Serves 1
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Directions

  1. 1Mix 5 eggs with 11 tablespoons of white sugar and SP until white using a mixer on the highest speed.
  2. 2Mix 5 eggs with 11 tablespoons of white sugar and SP until white using a mixer on the highest speed.
  3. 3Mix 5 eggs with 11 tablespoons of white sugar and SP until white using a mixer on the highest speed.
  4. 4Add 250g of black sticky rice flour and some baking powder, then mix again until smooth.
  5. 5Add 250g of black sticky rice flour and some baking powder, then mix again until smooth.
  6. 6Add 250g of black sticky rice flour and some baking powder, then mix again until smooth.
  7. 7Add instant coconut milk and oil, then blend and mix into the dough using a folding technique until evenly combined.
  8. 8Add instant coconut milk and oil, then blend and mix into the dough using a folding technique until evenly combined.
  9. 9Add instant coconut milk and oil, then blend and mix into the dough using a folding technique until evenly combined.
  10. 10Pour the dough into a margarine-greased mold.
  11. 11Pour the dough into a margarine-greased mold.
  12. 12Pour the dough into a margarine-greased mold.
  13. 13Stomp the mold to remove air bubbles.
  14. 14Stomp the mold to remove air bubbles.
  15. 15Stomp the mold to remove air bubbles.
  16. 16Steam the cake for about 20 minutes.
  17. 17Steam the cake for about 20 minutes.
  18. 18Steam the cake for about 20 minutes.
  19. 19While the cake is steaming, prepare the filling by mixing one whole prochiz cheese with sweetened condensed milk until smooth.
  20. 20While the cake is steaming, prepare the filling by mixing one whole prochiz cheese with sweetened condensed milk until smooth.
  21. 21While the cake is steaming, prepare the filling by mixing one whole prochiz cheese with sweetened condensed milk until smooth.
  22. 22Put the cheese mixture into a plastic triangle.
  23. 23Put the cheese mixture into a plastic triangle.
  24. 24Put the cheese mixture into a plastic triangle.
  25. 25Once the cake is cooked, take it out and make a hole in the middle.
  26. 26Once the cake is cooked, take it out and make a hole in the middle.
  27. 27Once the cake is cooked, take it out and make a hole in the middle.
  28. 28Fill the hole with the cheese mixture.
  29. 29Fill the hole with the cheese mixture.
  30. 30Fill the hole with the cheese mixture.
  31. 31Cover the cheese filling with the remaining dough (use only half of the remaining dough).
  32. 32Cover the cheese filling with the remaining dough (use only half of the remaining dough).
  33. 33Cover the cheese filling with the remaining dough (use only half of the remaining dough).
  34. 34Steam for a second time.
  35. 35Steam for a second time.
  36. 36Steam for a second time.
  37. 37After steaming, let the cake cool in the refrigerator before inverting it from the mold.
  38. 38After steaming, let the cake cool in the refrigerator before inverting it from the mold.
  39. 39After steaming, let the cake cool in the refrigerator before inverting it from the mold.

Ingredients

  • 5 grains eggs
  • 5 grains eggs
  • 5 grains eggs
  • 11 tablespoons white sugar
  • 11 tablespoons white sugar
  • 11 tablespoons white sugar
  • SP (emulsifier)
  • SP (emulsifier)
  • SP (emulsifier)
  • 250 g black sticky rice flour
  • 250 g black sticky rice flour
  • 250 g black sticky rice flour
  • baking powder
  • baking powder
  • baking powder
  • 1 pack instant coconut milk
  • 1 pack instant coconut milk
  • 1 pack instant coconut milk
  • oil
  • oil
  • oil
  • margarine
  • margarine
  • margarine
  • 1 whole Prochiz cheese
  • 1 whole Prochiz cheese
  • 1 whole Prochiz cheese
  • sweetened condensed milk
  • sweetened condensed milk
  • sweetened condensed milk

Equipment

mixermoldsteamerplastic triangle

Tips

  • Use the highest speed on the mixer until the egg mixture is white.
  • Use the folding technique to mix in the coconut milk until the dough is evenly mixed.
  • Grease the mold with margarine.
  • Let the steamed cake cool completely in the refrigerator before inverting it to prevent spilling.