Steamed Brownies, the Luscious Chocolate Cake
Steamed brownies are known for their soft, moist texture and rich chocolate flavor. Among the most popular is the Amanda-style steamed brownie from Bandung, whose copycat recipes circulate widely and are loved for tasting close to the original.
The good news: steamed brownies need no oven. With an ordinary steamer and easy-to-find ingredients, anyone can make them at home, beginners included. Their moist texture makes them loved by all ages, from children to adults at various gatherings.
Steamed Brownie Ingredients
Prepare 4 room-temperature eggs, 150 g sugar, and 1 tsp emulsifier (SP/TBM) for beating. For the dry mix: 80 g flour, 35 g cocoa powder, 1 tsp baking powder, and 1 tsp vanilla powder, sifted together.
Melt 120 g margarine or butter with 150 g dark cooking chocolate (DCC) using a double boiler. Also have 1 sachet of chocolate condensed milk for the middle layer, and a 22x10 cm pan greased and lined with parchment.
Steps: Three-Layer Steaming Technique
Preheat the steamer until the water boils and cover the lid with cloth. Beat the eggs, sugar, and emulsifier until white, fluffy, and thick. Gradually fold in the sifted dry ingredients with a spatula until even. Pour in the melted margarine and DCC, folding until homogeneous.
Pour half the batter into the pan and steam 15 minutes. Take 2 ladles of batter, mix with the chocolate condensed milk, pour as the middle layer, and steam another 10-15 minutes. Pour the remaining batter and steam 20-25 minutes until done. Do the toothpick test before lifting.
Tips for Soft, Melty Brownies
Make sure everything is evenly mixed and the batter is not too thin for a soft, moist texture. Once the water boils, lower the heat so the brownies cook through without a wavy surface.
Cool the brownies before slicing for neat cuts. Top as you like — melted chocolate, grated cheese, or nuts. Store in an airtight container to keep them soft for days.
