This is a very old Macanese steamed cake, also spelled Saransuráve, The name came from the Malay but its meaning is unclear.

The original recipes call for pó de feijão torrado (roasted bean powder) without specifying the type of bean or the method. An experiment using mung bean powder proved disastrous but soy bean powder was satisfactory.

10 eggs (total weight 1lb 5oz | 600g), separated
5oz | 150g self-raising flour
8oz | 220g sugar

Beat the egg whites to the soft peak stage and set aside. Using the same container (if you wish) cream well the sugar and egg yolks then fold in the egg whites. Sift and fold the flour gradually into this mixture.

Put the mixture into a greased cake tin, cover with a sheet of baking paper and steam for about 1 hour.

5 oz | 140g dessicated coconut
3½ | 100g sugar
2 tbsp roasted soy bean powder

In a saucepan or frying pan dry fry the bean powder, stirring occasionally until light brown in colour.

In a saucepan, heat about ½ cup of water and dissolve the sugar in it. Stir in the dessicated coconut and cook until moist and thick.

When the cake is cooked, turn it onto a serving plate and cover with the topping. Sprinkle with toasted bean powder.

12 eggs
13oz | 375g sugar
6 oz | 175g flour
5oz | 150g dessicated coconut
3½oz | 100g extra sugar
2 tbsp roasted soy bean powder

Cream the eggs and sugar, then fold in the flour.

Grease a large cake tin with butter and cook the mixture in a bain-Marie (Put a wire frame or inverted bowl at the bottom of a large saucepan and almost cover this with water. Put the cake tin on top and boil heavily, taking care not to allow water to enter the cake tin. Cover the saucepan and boil without lifting the lid for ¾ hour

In the meantime, cook the dessicated coconut and extra sugar in a litte water until the coconut is softened.

Spread over the cooked cake and sprinkle with roasted bean powder.