If you love chocolate desserts with a rich, fudgy texture, these Steamed Beng-Beng Chocolate Brownies are a delicious treat to try at home. Inspired by the popular Indonesian Beng-Beng chocolate wafer snack, this recipe combines a soft chocolate brownie base with a sweet, chocolatey topping for an indulgent dessert that is perfect for sharing.
Unlike traditional brownies that are baked in an oven, these brownies are cooked by steaming. This method helps create a soft, moist texture without requiring an oven, making the recipe especially convenient for home cooks who prefer simple desserts.
The recipe uses accessible ingredients, including chocolate-flavored milk powder, cocoa powder, eggs, flour, and vegetable oil. A chocolate topping and crushed Beng-Beng bars add extra sweetness, crunch, and chocolate flavor.
Whether you’re preparing an afternoon snack, a weekend dessert, or a sweet treat for family and friends, these steamed chocolate brownies are easy to customize and enjoyable served chilled or at room temperature.
Why You’ll Love These Steamed Beng-Beng Chocolate Brownies
- No oven needed: Steam the brownie batter in a covered pan instead of baking it.
- Soft and moist texture: The gentle heat of steaming helps the cake stay tender when cooked correctly.
- Rich chocolate flavor: Cocoa powder and chocolate-flavored milk powder create a sweet chocolate base.
- Inspired by Beng-Beng: Chocolate-coated wafer bars add a familiar chocolate, caramel, and wafer flavor.
- Simple ingredients: Most ingredients are easy to find in a regular supermarket.
- Great for sharing: Cut the finished brownies into squares for snacks, parties, or family gatherings.
- Easy to decorate: Finish with chocolate glaze, chocolate sprinkles, chopped chocolate bars, or crushed wafers.
Ingredients You’ll Need
This recipe makes approximately 8–12 brownie squares, depending on the size of your pan.
For the Steamed Chocolate Brownies
- 2 large eggs
- 8 tablespoons granulated sugar (approximately 100 g)
- 10 tablespoons all-purpose flour (approximately 100 g)
- 2 sachets chocolate-flavored milk powder, such as Indomilk chocolate
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 8 tablespoons vegetable oil (approximately 120 ml)
- 6 tablespoons warm water (approximately 90 ml)
- A pinch of salt
For the Beng-Beng Chocolate Topping
- 2–3 Beng-Beng chocolate wafer bars, chopped, approximately 40–60 g depending on the bar size
- 100 g chocolate sprinkles, optional
- 3 tablespoons melted chocolate or chocolate glaze
- 2 tablespoons margarine, if making a simple homemade chocolate topping
Ingredient notes
Beng-Beng bars: These chocolate-coated wafer snacks add sweetness and texture. Chop them into small pieces so they are easy to distribute over the brownies.
Chocolate-flavored milk powder: This provides additional sweetness and a milky chocolate flavor. Different brands vary in sweetness, so the final result may differ slightly.
Cocoa powder: Use unsweetened cocoa powder to deepen the chocolate flavor and balance the sweetness of the milk powder.
Vegetable oil: Oil helps keep the brownie base moist after steaming and cooling.
Warm water: Water helps dissolve the chocolate milk powder and brings the batter to a smooth consistency.
Baking powder and baking soda: These help the mixture rise. Measure carefully because too much leavening can create an unpleasant taste or an overly airy texture.
How to Make Steamed Beng-Beng Chocolate Brownies
Step 1: Prepare the Steamer
Fill a large pot or steamer with enough water to create steam without allowing the water to touch the brownie pan.
Bring the water to a gentle boil, then reduce the heat to maintain steady steam.
Wrap the steamer lid with a clean kitchen towel, securing it carefully so the towel cannot touch the heat source. This helps absorb condensation and prevents water droplets from falling onto the brownie surface.
If your steamer has a lid designed to prevent condensation from dripping, follow the manufacturer’s instructions instead.
Step 2: Prepare the Pan
Lightly grease a small square or round heatproof pan with oil or margarine.
Line the bottom with parchment paper if available. This makes the brownies easier to remove after cooling.
A pan approximately 18–20 cm (7–8 inches) across works as a starting point, although the final cooking time will depend on its depth and the amount of batter.
Step 3: Beat the Eggs and Sugar
Place the eggs and granulated sugar in a mixing bowl.
Whisk until the sugar is mostly dissolved and the mixture becomes slightly lighter in color. You can use a hand whisk or an electric mixer.
There is no need to whip the eggs to the volume required for a sponge cake. The goal is to create a reasonably smooth mixture with the sugar well distributed.
Step 4: Combine the Dry Ingredients
In a separate bowl, combine the all-purpose flour, chocolate-flavored milk powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
Sift the ingredients together if the cocoa powder or milk powder contains lumps.
Mixing the dry ingredients separately helps distribute the cocoa and leavening agents more evenly throughout the batter.
Step 5: Add the Dry Ingredients to the Eggs
Gradually add the dry mixture to the beaten eggs and sugar.
Stir gently until the ingredients are incorporated. Avoid vigorous mixing once the flour has been added, as excessive mixing can make the finished cake less tender.
The mixture will be thick at this stage.
Step 6: Add the Oil and Warm Water
Pour in the vegetable oil and warm water. Stir until the batter becomes smooth and evenly combined.
Scrape the sides and bottom of the bowl to make sure no dry flour remains.
The batter should be pourable but not watery. If your chocolate milk powder brand has a different composition, the consistency may vary slightly.
Step 7: Pour the Batter into the Pan
Transfer the chocolate batter to the prepared pan.
Tap the pan gently against the counter once or twice to release large air bubbles.
Cover the pan loosely with heatproof foil if appropriate for your steamer setup, leaving enough room for the batter to rise. Make sure the foil is secured and cannot come into contact with the heating element.
Step 8: Steam the Brownies
Place the pan in the preheated steamer over medium-low to medium heat.
Steam for approximately 30–45 minutes, depending on the pan size, batter depth, and strength of the steam.
Keep the lid closed as much as possible. Opening it repeatedly releases heat and can extend the cooking time.
Start checking toward the lower end of the time range. Insert a toothpick into the center: it should come out without wet batter. A few moist crumbs may remain, but the center must be fully cooked.
If the center is still wet, continue steaming in 5-minute increments.
Step 9: Cool the Brownies
Carefully remove the pan from the steamer using oven mitts.
Let the brownies cool in the pan for approximately 10–15 minutes, then transfer them to a rack or leave them in the pan until they are cool enough to decorate.
Cooling helps the crumb settle and makes the brownies easier to cut.
Step 10: Prepare the Chocolate Topping
For a quick topping, melt the chocolate gently in a heatproof bowl over barely simmering water or in the microwave using short intervals. Stir frequently until smooth.
For a simple homemade topping, melt the margarine with the chocolate over low heat, stirring until combined. Avoid overheating the mixture.
Allow the topping to cool slightly so it thickens enough to coat the brownies without running off completely.
Step 11: Decorate with Beng-Beng and Chocolate Sprinkles
Spread the chocolate topping evenly over the cooled brownie surface.
Sprinkle the chopped Beng-Beng bars and chocolate sprinkles over the top. Press larger pieces gently into the glaze so they stay in place.
For an extra chocolatey finish, drizzle a little additional melted chocolate across the surface.
Let the topping set before slicing, or refrigerate briefly if you prefer a firmer finish.
Step 12: Slice and Serve
Cut the brownies into squares with a sharp knife. Wipe the knife between cuts for cleaner edges.
Serve at room temperature for a softer texture or slightly chilled for a firmer chocolate topping.
Tips for Soft and Moist Steamed Brownies
Keep the Steam Steady
A consistent supply of steam is essential. If the heat is too low, the center may take much longer to cook. If the water boils too vigorously, the steam may become uneven and condensation may increase.
Maintain a steady, gentle boil throughout cooking.
Prevent Water from Dripping onto the Brownies
Condensation falling onto the surface can create wet patches. Wrapping the lid with a securely positioned kitchen towel or using an appropriate condensation-resistant lid can help.
Always keep fabric away from the flame or other heating elements.
Avoid Overmixing the Batter
Mix until the ingredients are just combined. Excessive mixing can develop the gluten in the flour and produce a tougher crumb.
Use Fresh Baking Powder and Baking Soda
Old leavening agents may not work as effectively, resulting in a dense cake. Store them in a cool, dry place and check their freshness.
Check the Center Before Removing the Pan
The top can look cooked before the center is ready. Use a toothpick or skewer to check the deepest part of the cake.
If wet batter clings to the toothpick, continue steaming and check again after a few minutes.
Let the Brownies Cool Before Adding the Topping
Warm brownies can cause the chocolate glaze to become excessively runny. Allow the brownie base to cool first so the topping spreads more evenly.
Adjust the Sweetness to Your Taste
Chocolate-flavored milk powder and Beng-Beng bars both contribute sweetness. If you prefer a less sweet dessert, use dark chocolate for the topping and reduce or omit optional sweet decorations.
Delicious Variations
These steamed brownies are easy to adapt with different flavors and toppings.
1. Double Chocolate Beng-Beng Brownies
Mix a small handful of chocolate chips into the batter and finish with melted dark chocolate. This creates a deeper chocolate flavor and extra chocolate pieces in every bite.
2. Beng-Beng Crunch Brownies
Chop the wafer bars into small pieces and sprinkle them over the topping just before serving.
Adding them at the last moment helps preserve their crunch, as refrigeration and moisture can soften the wafer layers.
3. Chocolate Cheese Brownies
Spread a thin layer of sweetened cream cheese over the cooled brownie base before adding the chocolate glaze.
Keep the finished dessert refrigerated because of the dairy topping.
4. Nutty Chocolate Brownies
Add chopped toasted peanuts, almonds, or hazelnuts to the topping. Nuts provide a crunchy contrast to the soft chocolate cake.
Check for allergies before serving them to a group.
5. Less-Sweet Chocolate Brownies
Use unsweetened cocoa powder, choose dark chocolate for the topping, and reduce the amount of chocolate sprinkles.
Because the chocolate milk powder is already sweetened, avoid adding additional sugar unless the batter needs it.
6. Mini Steamed Brownie Bites
Divide the batter among small heatproof cups or ramekins. Place them in the steamer with sufficient space for the steam to circulate.
Smaller portions will generally cook faster than a single large cake, so begin checking early. Ensure the center of each portion is fully cooked.
What to Serve with Steamed Beng-Beng Chocolate Brownies
These brownies are delicious on their own, but simple accompaniments can make them even more enjoyable.
- A glass of cold milk: A classic pairing for sweet chocolate desserts.
- Coffee or espresso: The slight bitterness complements the chocolate flavor.
- Fresh strawberries: Their fruity acidity balances the richness of the topping.
- Vanilla ice cream: A scoop turns a brownie square into a more indulgent dessert.
- Fresh banana slices: Banana pairs naturally with chocolate and adds a soft, fruity element.
- Plain whipped cream: A small spoonful provides a light contrast to the dense chocolate base.
For parties, cut the brownies into small squares and arrange them on a serving platter with a few extra Beng-Beng pieces scattered around the edges.
How to Store Steamed Beng-Beng Chocolate Brownies
Proper storage helps preserve the texture and freshness of the brownies.
At room temperature: If the brownies have no perishable cream-based topping, store them in an airtight container in a cool environment and consume them within about 1–2 days. In a hot climate, refrigeration is preferable.
In the refrigerator: Store the brownies in a covered container at 4°C (40°F) or below. For the best quality, consume them within approximately 3–4 days.
For make-ahead preparation: You can steam the brownie base a day before serving. Cool it completely, cover it, and refrigerate if needed. Add the topping closer to serving time for a fresher appearance and better wafer crunch.
For freezing: The plain brownie base can be frozen in an airtight, freezer-safe container. Thaw it in the refrigerator before adding fresh toppings. The texture of wafer pieces and some chocolate decorations may change after freezing.
Avoid leaving the brownies with dairy-based toppings at room temperature for extended periods.
Frequently Asked Questions
Can I make Beng-Beng brownies without an oven?
Yes. This recipe uses a steamer instead of an oven. The batter cooks through the heat of steam, creating a soft, moist chocolate cake.
How long should I steam chocolate brownies?
For a single cake in an approximately 18–20 cm pan, allow about 30–45 minutes as a starting estimate. The exact time depends on the pan, batter depth, and heat. Check the center before removing the cake.
Why are my steamed brownies dense?
Dense brownies can result from overmixing, old leavening agents, an incorrect ingredient ratio, or insufficient cooking. Measure the ingredients carefully and make sure the center is fully cooked.
Why is the top of my steamed cake wet?
Condensation from the steamer lid may have dripped onto the batter. Use a suitable lid or a securely wrapped towel to absorb condensation, keeping the towel safely away from the heat source.
Can I use regular chocolate milk powder instead of Indomilk?
Yes. Another chocolate-flavored milk powder can work, although sweetness and cocoa content vary between brands. The final flavor and texture may be slightly different.
Can I skip the Beng-Beng topping?
Absolutely. The brownie base is delicious with a simple chocolate glaze, cocoa powder, chocolate chips, or a light dusting of powdered sugar.
Can I prepare the brownies the day before?
Yes. Steam the brownie base, allow it to cool completely, and store it in a covered container. Decorate before serving for the best presentation.
How do I know when steamed brownies are fully cooked?
Insert a toothpick into the center. It should come out without wet batter. A few moist crumbs are acceptable, but the center should not be raw. If necessary, steam for another 5 minutes and test again.
Final Thoughts
These Steamed Beng-Beng Chocolate Brownies are a simple, chocolate-packed dessert for anyone who wants homemade brownies without using an oven. The soft chocolate base, smooth topping, and crunchy wafer pieces create a delicious combination of textures.
With straightforward ingredients and a little patience while steaming, you can make a dessert suitable for afternoon snacks, family gatherings, and special occasions. Customize the topping with your favorite chocolate, add chopped nuts, or keep it classic with chocolate sprinkles.
For the best results, maintain steady steam, prevent condensation from dripping onto the cake, and let the brownies cool before decorating.
Recipe tip: Add chopped Beng-Beng bars shortly before serving if you want to preserve as much wafer crunch as possible.