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Chinese Steamed Cakes

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super Chief

Joined: 20 Jul 2004
Posts: 5056
Location: Singapore

PostPosted: Wed Mar 23, 2016 11:58 am    Post subject: Chinese Steamed Cakes Reply with quote

Basically an old recipe my mom had. Handed me down from my late granny she says. But I modified it to use lesser flour so its not so dense in texture. Its more spongey like a baked sponge cake. Its light and fluffier and minus all the chemicals.

It sinks a little as I didn't use baking powder or ice cream soda which was the recipe that was floating in the NET these days.

Makes 12 steamed cakes
4 eggs
220g fine sugar (Original recipe uses 250g of sugar!)
80g Blue Jacket's All Purpose Flour

1. Add eggs and sugar into the mixer and whip at high speed* till it triples in volume.
*Depending on the mixer you use, this can take anything from 2 mins to 5 mins.
As I am using KitchenAid Mixer (Artisan model), it whips up at 2 minutes MAX.

2. Once you have a triple volumed whipped eggs, turn off the mixer and sift in flour and slowly fold in till its evenly mixed.

3. Pour batter into cupcake liners** and steam over high heat for 25 minutes.
4. Remove to cool, serve at room temperature.

** Note that not all cupcake liners can be use for steaming. If you do not wish to use cupcake liners, you can use a large bowl or even a Japanese Tea Cup.

To use a tea cup, steam the empty cup in the steamer for 5 minutes.
Then pour the batter into the empty cup to steam.
This helps the steamed cake to be removed easily after its steamed/cooked. Ma told me this trick years ago.


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