Rainbow Swirl Birthday Kek Kukus

1Prepare a steamer by filling it with water and bringing it to a boil over medium heat. Line a 7-inch round cake pan with parchment paper and grease it with butter.

2In a large mixing bowl, cream together the softened butter and granulated sugar (150 g) until light and fluffy, about 3-5 minutes.

3Add the eggs (3 large) one at a time, mixing well after each addition. Stir in the vanilla extract (1 tsp).

4In a separate bowl, whisk together the all-purpose flour (200 g), baking powder (1 tbsp), and salt (½ tsp).

5Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined and smooth.

6Divide the batter into three equal portions in separate bowls. In one bowl, mix in the cocoa powder (50 g) to create the chocolate batter. In the second bowl, add the strawberry puree for the strawberry batter. Leave the third portion as vanilla.

7Add food coloring to the vanilla and strawberry batters to create vibrant colors: a few drops of red for the strawberry, yellow for the vanilla, and blue or green for a fun twist. Mix until the colors are well incorporated.

8Using a spoon or a small cup, alternate pouring the batters into the prepared cake pan, creating a swirling effect. Start with a spoonful of one color, followed by another color, and continue until all batter is used. Use a skewer or knife to gently swirl the colors together for a marbled effect, but do not overmix.

9Cover the cake pan with aluminum foil to prevent water from dripping onto the batter. Place the pan in the steamer and steam for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

10Once cooked, carefully remove the cake from the steamer and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.