Parle-G & Hide & Seek Biscuit Cake Recipe – Easy Steaming Method

Last Updated on 2 months by Neha Deshmukh

Parle-G & Hide & Seek Biscuit Cake Recipe – Easy Steaming Method

Okay, let’s be real. Who doesn’t have a childhood filled with the deliciousness of Parle-G and Hide & Seek biscuits? I remember sneaking biscuits from the pantry as a kid, and now, we’re turning those memories into a super easy, incredibly yummy steamed cake! This recipe is perfect when you want a quick sweet treat, and honestly, it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This biscuit cake is seriously simple. No baking required – just steaming! It’s unbelievably moist, has a lovely crumb, and that nostalgic biscuit flavour is just… chef’s kiss. Plus, it comes together in under 30 minutes, making it ideal for unexpected guests or when those sweet cravings hit hard. It’s a little bit of childhood magic in every slice.

Ingredients

Here’s what you’ll need to whip up this biscuit delight:

• 20 Parle-G biscuits
• 20 Hide and Seek biscuits
• 3 tbsp powdered sugar (approx. 30g)
• 1 cup milk (240ml)
• 0.75 tsp vanilla essence (approx. 3.75ml)
• 1 packet Eno/Fruit Salt (approx. 8g)
• 3 tbsp cashew nuts, chopped (optional, approx. 30g)

Ingredient Notes

Let’s talk biscuits! Using both Parle-G and Hide & Seek gives this cake a wonderful depth of flavour. The Parle-G adds that classic, sweet biscuit taste, while the Hide & Seek brings in a slightly chocolatey, richer note. Don’t be afraid to experiment with other biscuit varieties, but these two are a winning combo!

Now, about that Eno/Fruit Salt. This is the secret to a super fluffy cake. It creates a chemical reaction that makes the batter light and airy. You need this for the right texture. If you can’t find Eno, fruit salt is a great substitute.

And the cashews? Totally optional, but they add a lovely crunch and richness. Feel free to use almonds or walnuts instead!

Step-By-Step Instructions

Alright, let’s get baking… well, steaming!

1. First, you’ll want to powder those biscuits. I like to do this in a food processor, but you can also put them in a ziplock bag and crush them with a rolling pin. Do this separately for the Parle-G and Hide & Seek biscuits.
2. Once you have nice, fine biscuit powder, combine them in a large bowl.
3. Add the powdered sugar and chopped cashews (if using) to the biscuit mixture. Give it a good stir.
4. Now, pour in the vanilla essence and start adding the lukewarm milk gradually. Mix well to form a smooth batter. Don’t add all the milk at once – you might not need it all! You want a consistency similar to a thick pancake batter.
5. Get your steamer or pressure cooker ready with water and bring it to a boil.
6. This is the crucial part! Right before you’re ready to pour the batter, sprinkle in the Eno/Fruit Salt and quickly mix it through. Don’t overmix – just enough to combine. You’ll see the batter start to fizz up!
7. Immediately pour the batter into a greased 7-inch cake tin.
8. Carefully place the tin into the steamer and steam on high heat for 15 minutes.
9. After 15 minutes, reduce the heat to low and steam for another 10-15 minutes.
10. To check if it’s done, gently insert a toothpick into the centre. If it comes out clean, it’s ready!
11. Let the cake cool completely in the tin before removing it. Slice and serve! A drizzle of chocolate sauce is always a good idea.

Expert Tips

Want to make sure your biscuit cake is perfect every time? Here are a few things I’ve learned:

• Don’t overmix the batter after adding the Eno. Seriously, just a quick mix is all you need. Overmixing will deflate the batter and result in a dense cake.
• Ensure your steamer has enough water. You don’t want it to dry out mid-steaming!
• Grease the tin really well. This will prevent the cake from sticking and make it easier to remove.
• Low and slow is the way to go. Reducing the heat after the initial steaming ensures the cake cooks through evenly.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and ensure your biscuits are vegan-friendly.
• Gluten-Free Adaptation: This is a little trickier, as most biscuits contain gluten. You could try using gluten-free biscuit alternatives, but the texture might be slightly different. Look for gluten-free digestive biscuits as a possible substitute.
• Spice Level: My grandmother always added a pinch of cardamom powder to her biscuit cake. It adds a lovely warmth and fragrance. About ¼ tsp is perfect.
• Festival Adaptations: During Diwali or other Indian festivals, I love to add a few strands of saffron to the milk for a touch of colour and flavour.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai! It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

FAQs

Let’s answer some common questions:

• What type of biscuits work best in this recipe? While Parle-G and Hide & Seek are my go-to, you can experiment with other sweet biscuits like Marie biscuits or digestive biscuits.
• Can I bake this cake instead of steaming it? You can try, but steaming gives it a much moister texture. If you bake it, reduce the temperature to 180°C (350°F) and bake for about 25-30 minutes.
• How do I know if the cake is cooked through? The toothpick test is your best friend! If it comes out clean, it’s ready.
• Can I add chocolate chips or other toppings? Absolutely! Feel free to add chocolate chips, sprinkles, or chopped nuts to the batter.
• What is Eno/Fruit Salt and can I substitute it with something else? Eno/Fruit Salt is a leavening agent that creates a light and fluffy texture. You can substitute it with baking soda and lemon juice (about ½ tsp baking soda + 1 tsp lemon juice), but the results might not be quite the same.