Joined: 20 Jul 2004
|Posted: Wed Mar 23, 2016 11:58 am Post subject: Chinese Steamed Cakes
|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
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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