I still remember vividly the first time I attempted to replicate this legendary Bandung signature cake in my home kitchen. Crafting the perfect moist amanda-style steamed brownies recipe always brings its own unique set of challenges, especially when trying to keep the texture beautifully fudgy without letting the center become waterlogged or overly dense. Therefore, I conducted a series of hands-on kitchen trials to achieve that precise, meltingly soft crumb, even when relying on a budget-friendly base of just two eggs.
The finest moment to enjoy this dense, chocolate-rich treat is during a rainy afternoon, accompanied by a hot cup of tea alongside your loved ones. The deep, pure aroma of real chocolate wafting from the steamer never fails to make the living room feel instantly cozier and more inviting. Through this guide, I want to share the exact, foolproof methods I use so you can recreate this exact decadence without any fear of failure.
Amanda Chocolate Steamed Brownies at a glance
Amanda Brownies is the most renowned brownie cake in Indonesia; it was originally a gift from the city of Bandung, but there are now numerous Amanda brownie stores in other places.
Many people have no idea that the late Mrs. Sumi Wiludjeng, the author of the brownies recipe moist which was originally referred to as a chocolate sponge, is responsible for the cake’s popularity.
In 1999, he started a small business selling sponge cakes to friends, family, and customers. This chocolate sponge cake gained popularity, leading to the creation of the name Amanda. Amanda is not a girl’s name; it is an acronym for the term Anak Mantu Damai. The name symbolizes the family’s unity, which includes children and in-laws working together to establish a joint venture.
Brownies Amanda grows in popularity over time, and in 2004, armed with commercial expertise, she establishes the Brownies Amanda brand.
The Amanda Brownie Shop
With patent rights for the Amanda brand, the market was expanded to the national level in 2007, beginning with Bogor, Surabaya, Yogyakarta, Palembang, Medan, and Makassar. There are 100 Amanda Brownies stores in Indonesia.
Even though there are numerous Amanda Brownies cake shops (including online retailers), they continue to make you miss them and have become a popular choice for mementos. The price for the original Amanda brownies was $3.
Recipe Highlights
- Super Economical with Minimal Ingredients: You only need two whole chicken eggs to create a chocolate cake that rises beautifully with a rich, substantial volume.
- Intensely Moist Without Cocoa Powder: This formulation relies entirely on the moisture-retaining power of melted high-quality cooking chocolate, ensuring the cake stays soft over time without drying out.
- Split-Proof Middle Layer: Mixing a small portion of the main batter with sweet condensed chocolate milk creates a perfect structural bond that fuses seamlessly and melts in your mouth.
Ingredients & Substitutions
- Chocolate Baking Block / Dark Cooking Chocolate ($100\text{ g}$ / approx. $\frac{2}{3}\text{ cup}$ chopped): Acts as the primary flavor profile and moisture agent. If hard to find, you can substitute it with unsweetened pure cocoa powder dissolved in an equal ratio of neutral vegetable oil.
- Medium-Protein All-Purpose Flour ($60\text{ g}$ / approx. $\frac{1}{2}\text{ cup}$): Provides the necessary gluten structure so the cake doesn’t crumble. Health-conscious bakers can easily substitute this with a high-quality, gluten-free cassava flour for a wholesome alternative.
- Granulated Sugar ($50\text{ g}$ / approx. $\frac{1}{4}\text{ cup}$): Essential for sweetness and assisting with aeration during egg whipping. For a low-sugar adaptation, you can safely reduce this by up to 20% or utilize a natural stevia-based baking blend.
- Margarine ($100\text{ g}$ / approx. $7\text{ tbsp}$): Yields a rich, distinctly savory undertone to the batter. You can swap this with pure unsalted butter if you prefer a more premium, intensely aromatic pastry fragrance.
- Whole Liquid Milk ($50\text{ ml}$ / approx. $3\text{.5 tbsp}$): Functions as a natural thinning agent to loosen the batter. Reconstituted whole milk powder works beautifully as a practical substitute.
- Cake Emulsifier / SP ($1\text{ tsp}$): A critical stabilizing agent that binds fats and liquids together during the egg whipping stage.
Success Tips & Troubleshooting (Expertise)
Why must we preheat the steamer for at least ten minutes before the batter goes in? Doing this ensures that the steam inside the pot reaches maximum saturation, which instantly triggers the rising mechanism of the cake. The critical visual cue you must look for is the egg mixture; it must turn pale white, thick, and form ribbon-like trails that hold their shape for a few seconds when the mixer beaters are lifted.
However, if your batter turns overly runny because the melted chocolate was added while still hot, the fats will separate and sink to the bottom, resulting in an oily, dense cake. To fix this, always let the melted chocolate cool down to room temperature before incorporating it. Additionally, wrap your steamer lid tightly with a thick cotton kitchen towel so that condensation droplets do not fall and ruin the smooth surface of your cake.
Instructions
- Melting the Chocolate: Set up a double boiler by placing a heatproof glass bowl over a pot of simmering water. Combine the margarine, dark cooking chocolate, and liquid milk, stirring until completely melted and uniform, then set aside until lukewarm.
- Whipping the Eggs: Using a hand or stand mixer at high speed, whip the eggs, granulated sugar, and cake emulsifier together until the mixture becomes thick, pale, and holds a ribbon trail.
- Sifting Dry Ingredients: Gently sift the all-purpose flour, milk powder, and baking powder directly into the whipped egg mixture to eliminate any stubborn lumps.
- Folding the Batter: Employ a gentle folding technique with a silicone spatula until just combined. Pour in the melted chocolate mixture and fold again until the batter is completely homogenous.
- Steaming the Base: Pour half of the main batter into a baking pan lined with parchment paper. Steam over medium-low heat for exactly 10 minutes.
- Creating the Middle Fudge: Take two ladles of the main batter and mix thoroughly with chocolate sweetened condensed milk and a dash of vegetable oil. Pour this over the first layer and steam for another 10 minutes.
- Final Steaming Stage: Evenly pour the remaining main batter over the middle fudge layer. Steam for a final 20 minutes until completely cooked through, verifying readiness with a clean toothpick test.
Super Delicious Steamed Chocolate Brownies Recipe Moist
Ingredients
Method
- Combine the margarine, chocolate bars, and liquid milk in a clear glass dish. Melt over a boiling pot of water. After thoroughly mixing, set aside.
- In a mixing bowl, whisk together eggs, granulated sugar, and cake emulsifier until frothy and thick.
- Sift the flour, milk powder, and baking powder into the egg mixture. Slowly whisk until smooth.
- Pour in the chocolate mixture that has been melted. Stir once more until homogenous.
- Pour part of the dough onto a baking sheet lined with parchment paper. 10 minutes of steaming (medium heat tends to be low heat)
- To prepare the center chocolate layer, combine two teaspoons of dough with sweetened condensed milk chocolate and vegetable oil. Stir everything together thoroughly.
- Pour the mixture into the pan and level it up. Steam for another 10 minutes.
- Pour the remaining batter into the pan and continue to steam for 20 minutes.
- To ensure that the cake is perfectly baked, do a toothpick test.
- Lift the cake from the pan.
Video
Notes
Serving & Storage
Allow this legendary cake to cool completely down to room temperature before slicing; this ensures the crumb sets perfectly, allowing a sharp knife to glide through without tearing. For long-term storage, place any leftovers inside a clean, airtight container. It keeps beautifully at room temperature for up to three days, or inside the refrigerator for up to one week.
I’ve included spoon measurements for the Amanda brownies recipe moist. Due to the fact that the majority of ingredients are measured with a spoon, they become highly immeasurable. I attempted to rebake the soft and moist Amanda Brownies Steamed Chocolate. In an effort to thin it out, I added UHT liquid milk to the chocolate mixture.
I slowly pour 50 ml of UHT liquid milk into the dough until it becomes slightly runny. I do not use all of the UHT liquid milk, however, because it is not too runny.
This brownie recipe is the result of extensive trial and error. Before we can test the recipe, we must first learn how to make soft, not-too-thick steamed brownies.
Also Try: Silky Chocolate Pudding
Tips for Making Steamed Brownies Recipe Moist
1. Select the proper steamer and pot
Select a steamer that is the same size as the pan and has a small enough hole; if the steamer is too large, there will be too much water vapor and the cake will be soggy. Choose a steamer with a glass cover or cone shape to prevent the brownie batter from absorbing moisture.
2. Warm up the steamer
Ten minutes after heating the steamer, cover the lid with a towel to prevent steam water from falling into the brownie ingredients. We suggest using a thick cotton towel to absorb moisture and prevent the cake from dripping.
3. Adjust the steaming temperature
Once the water boils, reduce the heat to medium to ensure that the brownies cook evenly and do not become wavy.
4. Open the steamer’s lid once the food is cooked.
Be careful when opening the lid of the steamer after the brownies have been cooked, as there is a significant amount of moisture attached to it; if the water drips, it will make the brownies soggy and ruin their texture. The objective is to quickly open and rotate the steamer cover so that no water is lost.
Frequently Asked Questions (FAQ)
I use Diamond brand dark cooking compound chocolate. This diamond chocolate, in my opinion, tastes superior to other chocolate brands. It also doesn’t have a very bitter flavor.
I use ordinary UHT milk, but any brand would do. If there is one, go for the whole cream.
If the dough is excessively dense, liquid milk can be used as a thinner. Half of a 50 ml bottle of UHT milk is used.
I used a tin measuring 20 x 8 x 7 cm. The pan is somewhat higher than a standard brownie pan, which is just 5 cm tall.
Recipe for 4 eggs Simply double the ingredients and bake on two baking sheets. It’s better not to use a square pan because it will produce uneven cooking.
A recipe for four eggs Simply double the ingredients and bake on two baking pans at the same time. It is preferable not to use a square pan since it will result in uneven cooking.
At room temperature, the brownie cake will last around 2-3 days. It may be kept in the fridge for up to a week.
Just click here: recipe or video here (old Youtube video)