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Soft and fluffy banana cake made without using the oven. Moist heat is used to cook this flavorful banana cake. It is perfect for breakfast or to accompany your afternoon coffee or tea break.
What is bolu kukus?
Bolu is a generic term for “cake” in Indonesia. Whether it is baked or steamed, any sponge-type cake is usually called bolu. From what I read from Wikipedia, it is derived from the Portuguese word, bolo, which means cake. Indonesia was colonized by the Portuguese for a short period before the Dutch. Kukus means to steam. So bolu kukus pisang means steamed banana cake.
Oven was not common kitchen equipment in Asia
My late grandma had a kind of oven that was portable and you put the so-called oven on top of the stove. That’s the heat source! We call it oven tangkring in Indonesia or a rough translation in English would be a stove-top oven. I remember the first time we finally got an oven installed in our kitchen when I was a kid in Indonesia. I was so excited for my mom and it was quite a big deal! My mom is not much of a baker, but there are a few recipes that she liked to make for us when we were kids. Such as this kue sus (choux pastry cream puffs)
Cooking and baking with moist heat
Steaming is one of the most popular cooking and baking methods in Asia because as I’ve mentioned above, oven wasn’t all that common back then! Many cakes and desserts are made by steaming.
Ingredients and substitutions
1. Bananas
You can use any kind of banana. In Indonesia, we like to use pisang raja. I use Cavendish bananas. Use very overripen bananas for the cake. They give the best flavor and naturally sweet
2. Brown sugar
I like brown sugar in bolu pisang because it has a nice molasses flavor and also contributes to the moistness of the cake. You can also use palm or coconut sugar
3. Oil
Use any neutral-tasting oil. I use avocado oil
4. Eggs
I use large-size egg, which is about 58-60 grams when weighed with the shell
5. All-purpose flour
Any flour with medium-gluten content can be used to make this cake
6. Baking soda
This is the only leavening agent in this recipe. Make sure your baking soda is fresh and active
7. Vanilla extract
It gives a nice aroma of vanilla
8. Salt
A small pinch of salt brings out the flavor of the cake
Easy Steamed Banana Cake (Bolu Pisang Kukus)
Ingredients
Wet ingredients:
- 200 g very ripe mashed bananas
- 100 g brown sugar
- 75 g oil
- 100 g eggs (room temperature) from 2 large eggs
- 1 tsp vanilla extract
Dry ingredients:
- 110 g all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
Instructions
- The recipe is for a 6-cup bundt pan 8.12"diameter x 8.12"width x 3"height. If you have a larger bundt pan, let's say 10-cup or 12-cup capacity, simply double the recipe. Only fill the pan to about 3/4 full. If you have extra batter, you can steam the excess batter in smaller muffin cups or something like that. Do not fill up to the top as the batter will overflow
- Grease the pan well by applying some oil. Dust with some flour and tap out any excess. Make sure the pan is well coated to prevent sticking. You can also use baking spray with flour
- Fill up your steamer with water. Bring to a simmer. Wrap the lid with a cloth to prevent water condensation from dripping onto the cake during steaming
Prepare the cake batter:
- Make sure the eggs are at room temperature. Take them out from the fridge for about 30 minutes before using. Room temperature ingredients blend more smoothly and your cake won't be dense
- Make sure the bananas are ripe or overly ripened is fine too. They make the best banana cake as the flavor really comes through. Mash with a fork. It doesn't have to be smooth. Some chunks are fine.
- Combine bananas and sugar and whisk until the sugar kinda melts. Add oil, eggs, and vanilla extract. Continue to whisk until combine
- Sift in the flour, baking soda, and salt. Use a spatula to gently fold the flour into the wet ingredient as you rotate the bowl each time you fold. DO NOT overmix. As long as there are no more dry pockets of flour, you are done mixing. The batter may be lumpy and that's okay.
- Pour the batter into the prepared bundt pan. Tap the pan on the counter a few times to release any air bubbles trapped inside the batter
Steaming:
- Place the pan inside the steamer and steam over medium heat (not high heat). Steam for 50 minutes or until a cake tester inserted into the cake comes out clean with just a few crumbs is okay as long it's no longer wet. If it is, steam for another 5 minutes and check again
- I decided to add some chocolate sprinkles on top after the cake was just done steaming (last minute decision) and it was a bad idea because all the chocolate just melted LOL!
Cool down:
- Let the cake cool down in the pan for 10 minutes and then invert onto a cooling rack to let it cool down completely before serving
*Nutrition facts are just estimates and calculated using online tools*
How to store steamed banana cake/bolu kukus pisang
1. Let the cake cool down completely
2. Store them in an air-tight container for about 3 days and they stay moist
3. For longer storage, wrap them up in a cling wrap and then another layer of aluminum foil, put them in a freezer-friendly container or bag and keep them frozen for up to one month. Simply thaw at room temperature before serving. You can also reheat in the steamer for 5 minutes to soften if you want them warm
Did you make this steamed banana cake/bolu kukus pisang recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
11 comments
I just tried this, substituting cocoa for some of the flour and adding a spoonful of cinnamon to bring out the flavours (and a dash of coffee because I always do for chocolate anything). That means I didn’t really follow the recipe, not exactly, but the jumping off point looks great and it was really helpful to have a starting guide! Next time I want to make a plain banana cake, I’ll definitely use this recipe as written. It’s currently cooking, in a loaf pan in the slow cooker, and smelling glorious – the batter when I licked the bowl was good too. Actually I made double quantity and did two loaf pans, one in the pot over the stove and the other in the slow cooker, to compare cooking times and end result. I’m excited! I also liked that I didn’t have to make any modifications to make it dairy free.
Hi Dami, I couldn’t agree more with adding coffee! It amplifies the chocolate flavor! I’m curious to know how the slow cooker one turns out!:)