Steam moist choc cake with pumpkin seed

soong - steam moist cake

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 / 1 tsp Vanilla essence
2 tablespoons Rum (optional)

Pumpkin Seed

1. Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan.
2. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
3.  Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
4. 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).
5. Topping with pumpkin seed.
6. Heat up steamer.
7. Lined and greased an 8 or 9 inch round baking pan.
8. 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.
9. Cover the steamer and steam over medium heat for 45 mins.