After the holiday's baking, the oven needed a rest and steaming takes over. I just don't know what to call these steamed beauties, they looked like muffins and if in Malaysia, they will be called Apam. Muffin or Apam, the name does not matter, they are so moist and you eat 5 of them at one go and you will not feel guilty cos they are non-fat.
Ingredients:
Ingredients:
4 Eggs
1 cup Sugar
2 cups all-purpose flour
1 tsp Baking soda
1 tsp Baking Powder
6 Riped Bananas - mashed
A pinch Salt
A pinch Salt
Chopped walnuts (optional)
.
Method:
.
Method:
Sieve flour together with baking soda, baking powder and salt.
Separate egg white and egg yolks.
Beat egg whites until foamy then gradually add in sugar, whisk until thick.
Add in egg yolks and whisk to combine.
Mix in flour mixture and mashed banana, beat until well combined.
Mix in flour mixture and mashed banana, beat until well combined.
Pour batter into muffin lined tins/cups
Top with chopped walnuts if using.
Steam for 20 - 25 minutes
Steam for 20 - 25 minutes
Serves
16 comments:
Wow! Found your blog by chance and am really impressed by the wide range of recipes you have.
Thanks for this recipe. I've been trying to search for healthier cakes and this is just perfect!
Since I am too coward to try baking yet, this steam cake is a good one for me and my families. Thanks a lot, auntie Lily !
Hello Lily
I tried this simple, delicious recipe today. A real winner with my family. Thanks for sharing.
Geeta
Hello Lily,
I tried this recipe but it did not turn out right.
First, I did not use muffin cups but a round baking tin, which might have affected the cooking time.
The biggest problem is my steamer lid- the vapor that gathers on the top drips back into the cake and the cake never seem to cook properly when I test it with a wooden skewer. And it is brownish looking, not the pretty colour like yours.
Do you have any tips/suggestions for steaming? Thanks! The taste is really good, though.
angie
if you have used an 6 or 8 inch baking pan, then the cooking time would be very much longer. Time given in most recipes is only a guide, it really depends on the heat in the steamer. so checking for doneness is a must.
to prevent condensation drips, tie the steamer lid with a piece of cloth.
The cake will have specks of brown cos banana gets oxidized and turn brown. To begin with, squeeze some lime juice over the bananas to prevent browning.
Thank you for the advice. I'll try the method next time! =]
I really enjoy browsing through your recipes, they are really interesting and I get lots of ideas what to cook. I am now living in france and all these asian delights really bring me a step closer to home (s'pore).
Thank you! :)
i tried these today, i halved the recepie coz i didn't know how it'll turn out - it was beautiful, thanks so much for this !! and i squeezed some lemon juice to the mashed bananas, fantastic.
looking forward to more fat free steam cakes recepies
Thanks Lily, tried this recipe and it is so soft and delicious. Thanks for sharing this great, healthy recipes. It will be one I'll be making regularly.
Hi Lily,
Thanks for sharing your recipe online. I baked this in a round cake pan and the centre sunk a little after the cake cooled. What could I have done wrong? Thanks.
tina
it could be that you are steaming in too high a fire, try lower the heat a little and steam for a longer period.
Hi lily,
I would like to make this cake for my dad...looks very very appealing and delicious. However,we are pretty sensitve to baking powder.Could I subsitute this by using self raising flor instead?
and also the cups are refering to US cups or metric cups becos I notice there is a difference wen i use the conversion cal...wanted to convert to grams and ml.
I'm a beginer in baking.. hope you don't mind :)
melody
self raising/rising flour has baking powder added so, it will not be a good sub. you could use plain flour and fold in very very gently but you might not be able to achieve a light cake.
For the conversion of this recipe, convert from US cups
Hi Lily, thank you for sharing this recipe. I steamed this as a cake for my parents and they loved it. However I faced two problems during the process. Firstly, the cake took an extremely long time to be ready (3 hours!!). Secondly, it shrunk evenly both in height and width after cooling. I'm guessing the cake took so long to cook because the container used should be broader and not as deep. But I'm puzzled about why the cake shrunk. Could it have something to do with the weather? It's rather cold here. What do you think?
anonymous
i don't really know why the cake only got cooked in 3 hrs. it could be you have used too low fire or too little water, so less steam is created. shrinking in steamed cake occurs mostly if it has been steamed on very high heat where the cake rises too much and there is not enough structure in the batter to hold the cake. I have not tried making these muffins in a cake tray, so i have not experienced this problem.
Thanks Lily. I don't have those cups to hold the muffin wrappers so I'll experiment with different cake trays in the mean time.I've halved the recipe before and cooked it in a pyrex dish.That took an hour but it was worth the wait.Have you tried substituting banana with any other fruit or main ingredient like chocolate?
anonymous
i have not tried but i might use pineapple/pumpkin/zuchini/squash/sweet potatoes etc even chocolate
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