Bolu Pelangi Kukus (Rainbow Steamed Cake)

My beloved cousin who now resides in Moscow was craving for an Indonesian dessert. Unfortunately the distance between us prevents me to bake one for her, but worry not, cousin, here I share you a super-easy steamed cake recipe! The ingredients are pretty basic, I am sure all of it can be found in a normal-basic kitchen. You don't even have to have a special steamer. My mom didn't have any special steamer but she managed to cook steamed food very often. She filled the bottom of her oh-my-God-thats-big wok with water and put a metal rack on it. Bring the water to boil et voila, you are ready to steam whatever you need to steam. 

This recipe for steamed cake is pretty versatile, you can use any food flavoring essence you like. Today I am using pandan essence for the green part, vanilla essence for the white part, and cocopandan essence for the red part. I love how moist and fluffy the cake turns out In my opinion, the cake is perfect already without any topping. It is how we have it back home. 

Ingredients:
275 gr flour, shifted
200 ml milk or coconut milk
6 eggs
250 gr sugar
2 tsp vanilla essence (depends how strong is your vanilla essence)
food coloring (green and red)

Cooking step:

1. Prepare your steamer and line your mold with parchment paper (20 cm in diameter),
2. Using an electronic mixer, mix vanilla essence, sugar, and egg until it becomes white, thick and stiff, about 10 minutes with maximum speed,
3. Gently fold in the shifted flour and milk with a spatula (alternate flour and milk), fold till it mixed well,
4. Divide the mixture into three equal parts, pour a drop of green coloring in one part, and red in another part, and let one part non-colored, fold gently to make sure the color is properly mixed, please don't over fold it or your mixture will be aired out and your cake will not be fluffy, 
5.  Pour  about 1 or 2 cm of the green mixture into your mold, let it steam for about 5 to 10 minutes, keep in mind that the cake will grow a little bit, 
6. Repeat the step with the non-colored and follow by the red mixture until you used up all the three mixtures,
7. Continue steaming for another 10 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean, 
8. Remove the cake and put it to cool down on a rack before unmolding it, gently peel the parchment paper,
9. If you have left over cake, put it in an airtight container, or wrap it with cellophane wrap, to make sure it won't dry out. 

PS: I used Pandan essence as green coloring agent, Cocopandan essence as red coloring agent, and vanillla essence in the non-colored mixture. My mold was not deep enough to contain all the mixture in, so I steamed each mixture separately (I only have low-edged mold for pies), then stack them together at the end.