Steamed caramel cake / apam gula hangus

Ingredients

• 150 g sugar
• 100 ml hot water
• 70 g butter
• 75 ml evaporated milk
• 1 egg, beaten
• 150 g self raising flour
• pinch of salt

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Preparation

• Place the 150g of sugar in a small heavy-based saucepan and heat gently until sugar melts and caramelizes to golden brown colour.
• Take care to keep pan on very low heat to avoid burning the caramel and remove pan from heat once it reaches a golden brown colour.
• Pour the hot water into the caramel. And please be extra cautious at this point because the moment you pour the hot water, the caramel and hot water would splutter.
• So don't be alarmed if that happens. Boil caramel for a few minutes until completely melted and syrup is obtained. Allow syrup to cool and pour it out into a measuring cup (you need 160 to 170 ml).
• Add the melted butter, milk and beaten egg to the cooled caramel syrup and stir well to combined.Sift the flour and salt into a mixing bowl. Make a well in the middle and pour in the liquid.
• Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooden spoon or balloon whisk for a smooth batter.
• Fill small lightly buttered cups three-quarters full of batter and steam for 15 to 20 minutes.