Exhibit A
I think, I think, only in Indonesia people can find a brownie that is steamed. I personally never consider it as brownies. Steamed-rich-chocolate-layer cake, that’s what it is. I’m not a big fan of it, either. I just like this shot and am looking for a reason to put it up on this blog. Call me narcist, I’m happy
By the way, the title is for the photo, not the post. Doesn’t it look like Agatha Christie kinda thing? Genius woman Agatha.
Anyway.
I’ve been thinking whether or not to write the recipe here. I mean, this recipe has been around the foodblogs (Indonesians) and group lists, I don’t think most people still need it anymore. They just like to see nice pictures of them, you know, to get the feel of eating it, maybe. I don’t know, whatever.
Then I decided to translate the recipe into English, so foreign foodbloggers can benefit from it. But you know, I know they won’t make it anyway, because while western cakes usually contain like 1 to 3 eggs for one cake, we use lots and lots of eggs. Yep, 14 eggs for one pan of chocolate cake is normal for us. I mean, we have Lapis Legit (1000 Layers Cake) and Lapis Surabaya (Surabaya Layer Cake) which alone can use up to 30 eggs each. Not to mention Mesuba and Kue 8 Jam (8 Hours Steamed Cake). God knows how many eggs my mom threw in when she made those things!
My Asian foodblogger friends probably would understand, though. Besides, recipes are not always to be tried. But more to be observed, I guess. When we feel we get this certain call to actually try it, that’s when the magic happens.
So, here you are my friend: The Recipe.
(I know I talked too much, but I hope you learnt something)
Steamed Brownies
Source: NCC Cooking Class
12 eggs
450 gr sugar
20 gr emulsifier
1 tsp salt
75 gr cocoa powder (dutch processed), sifted
300 gr all purpose flour
1 tsp vanilla extract
300 gr butter
200 gr dark cooking chocolate
1 tbsp black forest chocolate paste
Filling:
250 gr rice chocolate
Instruction:
- Line 26x26x10 cm square pan (it’s big, huh?) with baking paper, grease it with butter. Prepare your steamer (it’s gotta be bigger than the pan
). When you put the cake batter into the steamer, the water has to be hard boiling producing big steams already. So it’s better to turn on your steamer at the very beginning of the process. - Melt butter and dark cooking chocolate, let it cool. Stir in chocolate paste.
- Beat eggs, sugar, salt, emulsifier, at high speed until pale and thick.
- Fold in flour and cocoa powder into egg batter with spatula until well blended. Fold in vanilla extract and butter-chocolate mixture, mix well. Make sure there are no butter left at the bottom of your bowl.
- Divide the batter into 3 equal parts (weigh it if you’re not sure). Pour 1 part of the batter into prepared pan, steam for about 10-15 minutes or until the surface sets.
- Open your steamer, sprinkle rice chocolate evenly on the first layer, then pour the second part of the batter. Steam for about 10-15 minutes or until the surface sets.
- Open your steamer, sprinkle rice chocolate/chopped dark cooking chocolate evenly on the second layer, then pour the third part of the batter. Steam for about 30-40 minutes or until the whole cake is done (do the toothpick test, if necessary).
- Take the pan out of the steamer, let cool on a rack. Turn the cake into cake board. Slice it nicely, serve.
Note:
- Mind you, this recipe yields a big super-rich cake. I mean, you can serve more than 20 guests using just this single recipe. So if you’re not expecting 20 chocolate-craving guests, I suggest you make half of the recipe.
Happy steaming!
Comment by Julianti — August 28, 2006 @ 11:46 am
Mba Riana, belakangan ini aku jd gandrung buka blognya mba. Mau tanya, kalau brokus ini aku panggang steam, hasilnya sama nggak ya? Oya, aku juga mau tanya (nanya mulu nih. hehehe…) di mana aku bisa beli coklat bentuk biji kopi ya? aku terus nyari di Jkt, tp nggak pernah nemu. Ma kasih banyak ya Mbak Riana. Mau dong belajar foto makanan…. (maaf, banyak maunya nih).
Comment by small cookie — August 29, 2006 @ 11:13 pm
Just wondering how is the texture of this “brownie”. and if i quarter this recipe, how big a pan should i use? tks!
Comment by joyce — August 30, 2006 @ 3:01 am
just wondering.. what’s emulsifier??
Comment by Yuke — September 1, 2006 @ 3:57 am
Aku pernah buat yang mirip-mirip dan dikukus juga tapi kayaknya sih bukan brokus deh. Habis texturenya lumayan fluffy kayak kue coklat biasa. Telurnya juga cuma 3-4 biji karena aku bagi-bagi temen di sini juga. Bener kata mbak, orang di Amerika bisa shock kalau denger kita buat kue di Indonesia bisa pakai 30+ telur.
Brokus ini texturenya padat kayak brownies biasa nggak mbak? Fillingnya yang meleleh itu loh, mbak…buat orang ngiler. Tapi nanti mungkin aku mau buat Japanese Cheesecake-nya dulu. Soalnya baru dapat warisan spring form pan, nih!
Btw, thanks loh buat linknya. Aku sempet shock dicomment Mbak Riana. Habis sudah ngefans sejak lama!
Comment by Sulis — September 5, 2006 @ 7:29 pm
Wah, brownies kukusnya keliatan menggiurkan sekali, mbak.. jadi ngiler. hehehe. kalo aku biasanya untuk filling tengahnya pake chocolate filling yang ready to use dan sebelumnya ditim dulu hingga lebih runny, trus supaya nantinya agak ‘padet’, sebelum dituang ke atas adonan brownies yang dikukus, aku tambahkan sedikit terigu kemudian diaduk rata di adonan chocolate fillingnya. hasil akhirnya sih cokelatnya jadi lebih tebal dan firm aja. dan yang pasti cokelat banget.. hehehe *CHOCOLOVER* :p
Comment by Tia — September 6, 2006 @ 7:15 pm
just wondering as well… can we omit this emulsifier thing? is it a must for steamed brownie or just optional? thank you
Comment by Lesca — September 14, 2006 @ 3:20 pm
Mbak, aku belum jadi nyoba Mandarin Surprise-nya. Sekarang malah lagi mikir2 mau nyoba browkus-nya :-p. Kelamaan mikirnya, kapan bikinnya ya? Mudah2an week ini deh :-p
BTW, aku link blog-nya boleh ya… ?
Comment by Lesca — September 19, 2006 @ 2:12 pm
Mbak…, finally, minggu lalu aku berhasil nyoba bikin brownies-nya
Belum 100% berhasil sih :-p Tapi kalo rasanya mah udah uenak banget…
Kayaknya kegagalan terbesarku adalah karena ga sabar nunggu kuenya dingin, jadi pas mateng langsung aku coba keluarin dari cetakannya. Walhasil, coklatnya pada meleleh2 keluar. Jadi ga cantik lagi…
Rencananya, minggu depan mau nyoba bikin JCC. Doain lagi ya…:)
BTW, kalo mau liat brownies bikinanku minggu lalu ada di sini: http://resepibu.blog.com/1070679/
Jangan diketawain ya… He3X Kalo bisa sekalian kasih comment ya Bu Guru…:)
O,ya… URL-nya Mbak Riana juga aku link ke blog ini ya. Makasih banget ya
Comment by Zatul — September 27, 2006 @ 1:14 pm
TQ for posting the recipe! I love brownies (baked ones) and I heard that steamed brownies are popular in Indonesia. I’d definitely love to try it but what is baking rhum? is it baking soda? and btw, i love all your food photos! simply marvellous!!!
Comment by lina — December 15, 2006 @ 12:10 pm
Emulsifier setahu saya terbuat dari lemak babi,dan pertanyaan saya apakah ada pengganti rhum? dulu pernah ada yg posting pengganti rum yaitu campuran dari bermacam2 jus,tp saya lupa alamat websitenya, kalo ada yg punya boleh di-share. Khusus kpd muslim hati2 terhadap bahan2 masakan atau makanan siap jadi dilihat ingridient-nya.
Comment by Teresa — February 2, 2007 @ 4:13 pm
mbak… versi indonesianya duong.. agak bego2 nangkepnya kalo in english. aku udh pernah coba resep brokus yang versi lain dan gagal abis. but i know gagalnya kenapa.. di resepnya ada SP dan aku ga pake hehehe. btw, untuk loyangnya aku pake minyak loyang boleh ga? bukan margarine sih. di toko ada jual yg namanya minyak loyang, ga jelas deh bahannya opo, putih dan kental gitu..
trus, alas kertasnya di alas loyangnya nya aja ato pinggirannya juga harus di kasih kertas? sorry ya mbak kalo pertanyaannya agak malu2in coz aku ga pernah kursus dan suka nyoba2 aja. thanks a lot..
Comment by Fanny — June 20, 2007 @ 10:26 am
Mbak Riana, salam kenal ya. Saya nemu site Mbak pas lagi nyari info ttg mentega Hollman .. eh jadinya skrg keterusan mondar mandir bukain blognya Mbak
Resepnya asik-asik, ada picnya pula .. jadi tambah seru 
Mbak Riana punya resep Lapis Surabaya ga? Klo punya, boleh minta??
Thx in advance neh Mbak
Comment by ira — November 19, 2007 @ 11:44 am
mba, aku udah bikin browniesnya…! Amit-amit…enak bangettttttttt….!!! tapi kata temenku, coklat chipnya kurang banyak…hhehehheheheeheee…
Aku bikin satu resep jadi 4 loyang oval penuh banget. jadi bisa dimacem-macemin toppingnya, ada yg dikasih strawberry filling, ada yg chocochip, ada meises juga.
btw mba, mau tanya nih… kemaren stok MCC aku abis, trus aku ganti DCC… kok gak seenak yang pake MCC ya..???
Comment by Tari — January 30, 2008 @ 5:33 pm
Hi Jeng.. salam kenal. AKu dah sering baca blognya tapi jarang tinggalin komen.
Mau tanya, untuk mengurangi penggunaan telur yang massive:) sebaiknya di ganti dengan bahan apa? Emulsifier di banyakin atau apa? Thanks sebelumnya.
Comment by Tari — February 14, 2008 @ 6:40 am
Thanks Jeng Riana.
Dah cobain resep ini, bikin setengah resep dengan telur 4 biji saja… Karena belum pernah cobain yg pake telur banyak jadi gak tahu perbandingannya:)
Sebenernya namanya lebih tepat Bolu Coklat Kukus ya…
Comment by wanda — May 1, 2008 @ 2:43 pm
Hi mbak Riana! Mo laporan (telat gak seh), pennylane brownies enak banget, nget, nget!! Thanks ya. Tp aku butuh pencerahan sedikit, sebenernya manggang killer brownies ini sampe matang sempurna ato yang dalemnya masih lembab2 gitu? Abisan ga tau standar brownies yang bener gimana. Mo minta izin juga, blh gak resep pennylane brownies kutulis di blogku (blm jadi sih) tapi sourcenya tetep nama mbak? Thank you yaaa..
Comment by Wendy — January 12, 2010 @ 11:13 pm
Hi,
I tried ur recipe and I put ur recipe in my blog, making adaptations at certain place. It was a great “cake”.
If u do not allow me to do that, please tell me, I’ll remove the adapted recipe.
Thanks. And I really like ur blog
Comment by yann — October 19, 2010 @ 6:44 am
hey,if i half the receipe,means all ingredients divide by 2?
Comment by intan — February 28, 2011 @ 4:04 pm
rice chocolate tuh maksudnya apa ya mba. apa bisa diganti dgn dark cooking chocolate? terimakasih.
Comment by intan — August 13, 2011 @ 8:26 am
mba rianaaaa…. ini browniesnya enyaaakkkk banget. tp teknik aduk balik itu agak tricky ya. saya bbrp kali nemu mshada terigu yg gk kecampur adonan telur. gmn caranya utk meyakinkan gk ada terigu yg belum tercampur.
dan, nanya lg nih, pernah ada jg yg hasil kuenya agak padet gk fluffy. apa krn apinya kegedean atau krn ngukusnya kelamaan?
makasih ya mba riana
Comment by Ayu — October 31, 2011 @ 7:42 pm
What sort of all purpose flour are you using, Kunci Biru or Segitiga? Some people say this can be used for cakes that need carving like princess cake. Is that true or do you think it’s better to use mud cake? Thanx
Comment by Ayu — November 19, 2011 @ 1:40 pm
hmmm, I’m very confused with Kuncibiru and Segitiga, in the west they are very clear about flours. What difference will it make if I use Kuncibiru for this recipe, for example? (looking for an excuse because I can’t be bothered to get up and buy a Setigita hehe)And do I have to freeze this steamed brownie before carving?
Do you have cake or baking courses?Thanx