Bolu Rampah Special
A warm spiced butter cake from Makassar, perfect for tea time, small gatherings, or family snacks, made with coconut milk and aromatic spices.
Servings 8 servings
Calories 250kcal
Ingredients
Cake Ingredients
- 250 grams flour Measure by spooning and leveling for accuracy
- 200 grams sugar Can reduce by 10–20% for less sweetness
- 4 pieces eggs Use room temperature for better rise
- 150 ml coconut milk Can be mixed with regular milk for a milder flavor
- 100 grams butter, melted Use unsalted butter for better flavor
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- to taste mixed spices (such as cardamom, cinnamon, and nutmeg) Can replace with only cinnamon for a milder taste
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, beat the eggs and sugar together until light and fluffy.
- Add the melted butter and coconut milk; mix well.
- In another bowl, combine the flour, baking powder, and mixed spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before serving.
Notes
Serve with hot tea or black coffee. You can dust a little powdered sugar or sprinkle extra ground spice on top. The cake can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 5 days.