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! ”
- 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
- 1 cup sugar
- 1 cup water
1. 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.
2. Start with creaming butter and sugar until fluffy. While it’s mixing, beat the eggs together. Then, pour eggs into the mixer gradually.
3. 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.
4. 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.
5. Combine this with the batter.
6. Line and grease the bottom of a 9′ square pan. Pour the cake batter in the pan and steam for 5 hours.
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.
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.