There is alot of egg whites collected from all the chinese new year baking of pineapple tarts and kuih bangkit. Besides that, Alexander's breakfast of egg yolk every morning added up to the piling. I have a recipe for a steamed layer cake which is in my collection of recipes in malaysia. I thought that the recipe posted below would be it but no so. Anyway, it turned out so delicious that this is a sure keeper. 1. Heat the steamer and line the bottom of a 10 inch square tin and grease lightly. 2. In a large bowl, sift the flour, the sugar, baking powder and salt, set aside. 3. In a separate bowl combine the coconut milk, oil, and the egg yolks. 4. Begin whipping the whites in a separate bowl with the cream of tartar. You want to whip until a softly stiff peak. It should form a peak that just turns over at the top. 5. Mix the egg yolk mixture and then mix into the dry ingredients. 6. First add in 1/3 of the beaten egg whites (not the entire batch) to the heavier batter to lighten it. Never add the batter to the whipped whites or they'll deflate. Make sure the batter has been completely stirred or mixed 7. Then pour the lightened batter to the beaten egg whites. Reaching into the center of the bowl with a rubber spatula, cut vertically through the two ingredients. Then, pull the spatula out to the edge and up, gently folding the denser ingredient over the lighter mixture. With your other hand, rotate the bowl as you go. Stop when the batter looks evenly streaked with beaten egg whites and batter. Do not overdo it or you will deflate the whipped ingredient. 4. Divide batter into 2 portions and add pandan paste to one portion. 5. Pour 4 ozs of plain batter(2 scoops of soup ladle) into prepared tin and steam until cooked. Then pour in 4 ozs of green batter and the process is repeated. Complete steaming for another 10 minutes to further cook the cake. 6. Remove from steamer and leave to cool for 10 minutes before removing from tin. 7. Slice, serve and enjoy
Ingredients:
2 1/4 cups cake flour
1 1/2 cups superfine sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup thick coconut milk
1/2 cup vegetable oil
1/2 teaspoon pandan paste
5 large egg yolks
1 cup /8 large egg whites
1/2 tsp cream of tartar
Method:
Serves
Friday, February 17, 2006
Steamed Cake
Subscribe to:
Post Comments (Atom)
30 comments:
Yum. This looks so pretty and sounds delicious too! =)
Your blog is great by the way. I love all the recipes. I really should start making my own char siu someday!
My goodness Lily, you can open a restaurant. Everything looks so good and I am amazed that you are able to create all these things living so far away. You must have good Asian grocery stores in Denver with everything. Congrats on a lovely site. I still haven't tried any of your recipes but I will get around to it when I finally buy all those special ingredients. I live in Munich and the Chinese supermarket is too far away, so I only go down once in a while.
cool...thanks for the recipe..
so soft and delicious!!! yummy!!!
Looks pretty!
Hi, Lily. Can I omit the coconut milk? replace it with fresh milk or UHT milk?
anonymous
absolutely. the coconut milk is only for flavor and milk is fine,
Lily,
Love your site and all the recipes.. i wish i live in Denver so i learn some secret from you.
I have a general steam cake questions..
1. does it matter of what kind of material i use to place the batter? can i use corning ware or do you recomment aluminium or traditional baking pan?
2. Should i place the plan in with steamer and let the pot heat up before i pour in the batter?
Dear Auntie Lily
Thank you for the recipe and you must be very clever to be able to make layers like that. I have been trying to make a Chinese sponge cake without a recipe. Tomorrow is my third go and I am bringing the cake as a gift for my Xiamen friend. My problem is I cannot remember how Chinese steamed cake tastes like! I therefore just make it up as I go along. After I make tomorrow's cake, I will post a picture for everybody to look. If Auntie thinks the cake looks alright, I am happy to share the recipe. Until tomorrow for the picture of the cake. ^_~
juyee
i think the hokkien kueh ng koh is just eggs, sugar and flour and steamed.
Auntie Lily thank you for confirming our MinNan gue neung go is made from just these ingredients. Is self raising flour or plain flour used? If plain flour is used, is any raising agents like baking powder used? Thanks
juyee
the original recipe just use plain flour
Hi Lily,
How much sugar is required?
anonymous
for a moment i thought i left out the amount of sugar.
no, it is there - 1 1/2 cups
Sorry,my mistake.I misread the superfine sugar for superfine flour.BTW,is superfine sugar icing sugar?Thanks
anonymous
superfine sugar is fine granulated or caster sugar
Hi Lily,
Can you tell me what is pandan paste?
thank you for posting all the yummy recipes! I have been looking for something like this, can't wait to try this out.
Thx!
ally
ally
pandan paste is flavoring like essence but it is very thick and it is artificially made. you can use whatever flavor you wish. like strawberry and use a pink coloring.
Hi Lily,
I have been following your recipe everyday and have tried the Kaya which was so easy and delicious! I thought that the steam cake was kuey ng koh which my mom wants and waiting for me to make but I found out it is different. Can I have the recipe for kuey ng koh? Also, I have asked for the png kuey and hope that you will make it soon. Thanks a million!!!
daisy
i have tried making kuey ng koh and was not happy with the result as i think i used the wrong recipe. will try again.
have been dying to make png kuey too. As soon as i can get friends to eat them, will make a batch.
hi lily, can the cream of tartar be replaced with something else or omitted altogether .. many thanks
carole
carole
a little vinegar/lime juice could be used for whisking egg whites
Dear Lily ! Instead of steaming layer by layer - can I just layered it at one go like your rainbow cake? If not, how long should I steam for each layer - I know the final layer you mentioned 10 mins. Thanks.
anonymous
in steaming or baking, time given is only a guide. it all depends on your oven and steamer. You would have to judge for yourself, open the steamer at 7 - 8 minutes and check if the surface is cooked before putting in the next layer, if still wet in the center, cover and steam for another minute.
yes, you don't have to layer but the steaming time will be very much longer for steaming a whole cake
Dear Lily ! Thanks very much for your quick response.
Lily,
In No. 6. it mentions "Never add the batter to the whipped whites" and in No. 7 "Then pour the lightened batter to the beaten egg whites." Sorry:( I am a little confused here. Are you referring never to do it in no. 6 but it is ok to add batter to whipped egg whites in No. 7??
Thanks.
anonymous
what i cautioned is that all the batter should not be added in to whisked egg whites as it would be too heavy and deflate it but it will be ok if the batter has been tempered with 1/3 of whisked egg whites. The tempered batter now can be added as it has been lightened and will be easier to mix with the whisked egg whites.
Thanks for the explanation:)! Your site is very informative and has a lot of yummy recipes. Thanks again.
Sometimes I find that water drips onto the sponge cake when steaming. How can one prevent water from dripping onto the cake? Is there a difference in the use of utensils ie would a bamboo steamer on top of a pot or wok be better than using a pot steamer on top of a pot?
anonymous
water condensation is sure to happen when steaming. i usually cover the lid with a large piece of cloth. a baqmboo steamer is very good for steaming.
Post a Comment