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Monday, March 30, 2009

Belacan Cake



















This Parisan Browning Essence finally arrived from Melbourne to enable me to make this Kek Belacan. Thanks to my dear friend, Chan who carried it all the way. Truly, it did make my cake looked very much like Belacan.


Ingredients:
and
Method:


Follow recipe from Secretive Cake but replace the caramel sauce aka dark soya sauce with Queen's Parisan Browning Essence.







Serves
at

12 comments:

  1. SugarliciousGoodiesMarch 30, 2009 10:22 PM

    Lily, does the cake really taste like belacan? Am so curious..

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  2. Ann, Chen Jie Xue 陈洁雪March 31, 2009 3:35 AM

    I thought it was really belachan cake and wondered jow it taste.

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  3. madimomiMarch 31, 2009 6:42 PM

    lily, did using the browning sauce change the taste, texture, etc? does it taste better?

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  4. AnonymousMarch 31, 2009 6:52 PM

    Interesting - wondering what's the difference in taste compared to your secretive cake? could i ask where your friend Chan got the browning sauce? is it easily available at any supermarket?? tks _jane

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  5. AnonymousMarch 31, 2009 9:59 PM

    Hello Lily, i don't see any dark soya sauce in your secretive cake recipe. You mean is caramel sauce?

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  6. UnknownApril 01, 2009 7:25 AM

    twinklestar,Ann, madimomi

    no, it looked like belacan but it is the a very flavorful cake. the presence of horlicks enhanced to flavor and the cake is very moist. According to the ingredeints in browning essence, they are only water and coloring.

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  7. UnknownApril 01, 2009 7:41 AM

    anonymous

    There is not much different in texture but i found that the caramel sauce's slightly salty taste does complement the sweetness from the condensed milk

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  8. UnknownApril 01, 2009 7:42 AM

    anonymous

    my friend chan came to visit from melbourne and he says that the broning essence can be found in the major supermarkets.

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  9. UnknownApril 01, 2009 7:45 AM

    penny wijaya

    i am sorry about the wrong term used. caramel sauce is actually dark soya sauce

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  10. Big Boys OvenApril 01, 2009 7:08 PM

    hahahha auntie lily you can really make me laugh this morning. love your belacan cake! yum yummy!

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  11. AnonymousApril 06, 2009 3:06 AM

    Hi Lily,

    Thanks for sharing this secret receipes. May I know how much kg is 6 ozs(1 1/2 sticks) butter? Can we leave out the caramel if we don't mind our cake not to be dark in colour? Will there be any different in taste for the caramel?

    Kindly advise.

    Thank you in advance for your advise.

    Mixue

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  12. UnknownApril 06, 2009 7:03 AM

    mixue

    yes, you can omit the browning essence or the caramel sauce, the only will taste good only the color of the color will be pale.

    ReplyDelete