Recipe by: Christine Lee



  • 180g (6.3 oz) Butter
  • 200g (7 oz) Castor sugar
  • 200g (7 oz) Full cream evaporated milk
  • 2 Eggs, slightly beaten with fork
  • 100g (3.5 oz) Plain flour / All purpose flour
  • 50g (1.7 oz) Cocoa powder
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Vanilla extract
  • 2 tablespoons Rum (optional)


  • Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
  • Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
  • Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
  • Heat up steamer.
  • Lined and greased a 7 or 8-inch round baking pan.
  • Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
  • Cover the steamer and steam over medium heat for 45 mins.
  • Cool the cake in pan before turning out for further decoration.

Download PDF version here: steamed-chocolate-cake