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Kek Hati Parek
Before the layer cake phenomenon, steamed cakes were the main dessert during Aidilfitri in Sarawak. Popular in the 70's Kek Hati Parek is inspired by the traditional Christmas pud. Consider this a non-boozy version.
"Gooey, sticky and sweet, this is a sinful treat!"
Ingredients
250g butter
2 cups sugar
4 3/4 cups of flour
600g raisins or currants (chopped into fine pieces)
5 eggs (3 whole, 2 yolks)
1 cup water
2 Tbs baking soda
Caramel:
1 cup sugar
1 cup water
2 cups sugar
4 3/4 cups of flour
600g raisins or currants (chopped into fine pieces)
5 eggs (3 whole, 2 yolks)
1 cup water
2 Tbs baking soda
Caramel:
1 cup sugar
1 cup water
Serves...
6 - 7
This is a rich, gooey cake that is worth all the effort. Ideal for afternoon tea.
Put foil between the pan and cover to prevent water from getting into the batter while steaming. Add half of the raisins when you start mixing and the rest after the caramel.
Method
Fill the bottom part of your double boiler with plenty of water because the cake will be steamed for 5 hours. Preheat boiler on a low fire.
Start with creaming butter and sugar until fluffy. While it's mixing, beat the eggs together. Then, pour eggs into the mixer gradually.
Next, add 4 cups of flour, one cup at a time. Mix the chopped raisins or currants with the remaining flour. Add this to the rest of the ingredients. Mix well.
When this is happening, prepare your caramel. On a low heat, melt sugar with water. The caramel should be ready when it turns a dark brown colour.
Combine this with the batter.
Line and grease the bottom of a 9' square pan. Pour the cake batter in the pan and steam for 5 hours.
Extra:
Hati Parek actually means stingray liver. This unusual name is given due to the cake's appearance. It turns a deep dark brown colour when it's done, which is the same colour as cooked stingray liver.
Start with creaming butter and sugar until fluffy. While it's mixing, beat the eggs together. Then, pour eggs into the mixer gradually.
Next, add 4 cups of flour, one cup at a time. Mix the chopped raisins or currants with the remaining flour. Add this to the rest of the ingredients. Mix well.
When this is happening, prepare your caramel. On a low heat, melt sugar with water. The caramel should be ready when it turns a dark brown colour.
Combine this with the batter.
Line and grease the bottom of a 9' square pan. Pour the cake batter in the pan and steam for 5 hours.
Extra:
Hati Parek actually means stingray liver. This unusual name is given due to the cake's appearance. It turns a deep dark brown colour when it's done, which is the same colour as cooked stingray liver.
Foodster's Verdict
Kek Hati Parek
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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