I consider this a brilliant failure. Brilliant because it still tasted great. Failure because…well, you will see.
The idea was to make it the usual way, that is, brownie layer, pudding layer and final brownie layer. That was the formula for the brownie cream cheese kukus cake. Trouble is, the banana pudding is more liquid than the cream cheese layer. So when I poured the banana pudding layer in, the bottom brownie layer shrank and…ta-da, became a hidden cake within the banana pudding.
Quite funny really. As I watched the cake shrink, I thought “What the heck. Just go ahead and steam the rest as per normal.” Some slices had a different look. The brownie layer remained somewhat at the bottom.
Brownie banana pudding kukus
- 5 eggs
- 50 grams all-purpose flour
- 50 grams cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 120 grams unsalted butter
- 50 grams chocolate
- 125 grams castor sugar
- 2 tbsp condensed milk
- 4 eggs
- 300 grams banana
- 30 grams castor sugar
- 30 grams corn flour
- 250 ml heavy cream
- Line and grease a 8 x 8 x 3 inches pan. Prepare a steamer with enough water to boil for 60 minutes.
- For the brownie, melt chocolate and butter over a pot of simmering water. Stir in condensed milk and set aside.
- Sift flour, cocoa powder, baking powder and salt into a large bowl. Set aside.
- Beat eggs with sugar until pale and fluffy.
- Drizzle in melted chocolate mixture and mix with a spatula until combined.
- Start boiling water in the steamer.
- Fold in sifted dry ingredients in 3 parts.
- Weigh batter and divide into 2. Pour 1 portion into the prepared pan. Steam over high heat for 15 minutes.
- For the banana pudding, place all ingredients into the blender and blend until smooth.
- After 15 minutes, carefully pour banana pudding mixture over the brownie. It should shrink. Steam for 15 minutes.
- Pour remaining portion of brownie over the banana pudding. Steam for another 15 minutes. Test with a skewer to check if it is done. When done, the skewer should come out clean.
- When done, open cover of steamer by a crack and leave the cake inside for 5 minutes.
- Cool for 15 minutes in the pan before removing. Cool completely before slicing.
As it was late when I finished steaming, I kept the cake overnight in the fridge before slicing the next day. This helped to firm up the pudding layer for easier slicing.
You can make a 2 layer cake instead and steam the banana pudding first before pouring on the brownie layer. If you do it the other way, chances are, the brownie layer will shrink and you’d get a really cool hidden cake in the banana pudding.
As I sliced the cake, the fragrance from the bananas is quite distinct. On eating, the banana taste is not very apparent. The taste of the chocolate and cocoa comes through instead. More bananas can be used. The cake is soft and moist and delicious.