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Bolu Kukus

Steamed sponge cake


  • 2 eggs
  • 1 tsp cake emulfisifer such as Ovalet brand available at baking store specialty and/or Asian stores
  • 250 g sugar
  • 1 tsp vanilla essence
  • 300 g flour mixed with 3 tbsp full cream milk powder available at Bulk Barn and baking store specialty. If you cannot find it, you can use skim milk powder
  • 220 ml milk 2% or 3% is best
  • 2 tbsp chocolate rice they are not exactly sprinkles/jimmies, as those are made of egg white and sugar. Chocolate rice are made of milk, chocolate, and butter, mostly known as Dutch hagelslag, available online. Omit if you cannot find. You can use regular sprinkles found at any Canadian supermarket but result/texture is a bit different).


  • Beat eggs, sugar and vanilla essence until fluffy and pale
  • Beat in Ovalet until mixture is glossy
  • Beat in milk a little, then flour a little, then milk again, then flour again, until all used up
  • Pour water into a pot, place a steamer rack, and bring water to boil, lower heat to medium to simmer
  • Wrap pot lid with clean tea towel to avoid water dripping onto cakes while steaming
  • Place cupcake liners into molds (available at Asian stores, online, baking store - they have holes on sides of mold)
  • Fill up cupcake liner with batter about 3/4 full, then steam for 30 minutes, with lid on top
  • Place steamed cake on clean dry tea towel so bottom wont be too wet
  • Enjoy while still warm :)


PS: Cake will resemble blooming flower, so if you omit chocolate rice/sprinkles, you can divide batter into portions and color them and they would create beautiful flower.