it is a bit tiring to hold the bowl and the other hold the mixer over the simmering water! Roughly how hot it would be to stir the egg and sugar in? Hi Christine, the cake didn't rise .. The time suggested in the recipe is only for reference. Firstly, you start with placing the buns in the double boiler when the water is boiling. I shared another version two years ago and that steamed cake recipe has been one of the most popular recipes especially among readers from Asia. No baking powder or baking soda needed. (I never seem to have cream soda or any soft drink around) http://bit.ly/cjpti5. Combine salt with flour. I cant figure out what went wrong though I did leave the bowl over the simmering water throughout the whole time that I was beating the egg mixture & I beat the egg mixture on high speed for about 10mins or so. Use an electric mixer to beat until completely combined before adding another egg with sugar. I'm just a homecook, not an expert. Could you pls advise how long as minimum the egg mixture should be beaten? Add into the bowl together with small amount of sugar. Hi Christine, if you don't mind my asking - where do you get your recipes? Quickly fold into whites until no streaks remain. 4. Nutrient information is not available for all ingredients. Hi LilyI made this cake tonight. Thanks a lot! Gradually add sugar, continuing to beat until stiff peaks form. @AnonymousIt all depends on how well your electric mixer performs. hello! Place one on top of the other then form a pleat across the centre. You might try wrapping your wok lid with a cloth to prevent any water drops on your cake surface. In a large glass or metal mixing bowl, beat egg whites until foamy. Can I do this by beating the eggs by hand or must I have an electric mixer? Congrats! Add a few drops of vanilla extract. Makes measuring of ingredients a lot easier and more accurate. I make the cake today and it is puffy and soft and chewy. The temperature should be just warm because you don’t want to cook the eggs at this stage. My parents said it was excellent..Fluffy and moist. Thanks for sharing your recipe. Percent Daily Values are based on a 2,000 calorie diet. I tried this yesterday and it came out great. Dear Christine,I do not have an electric mixer - sad I know been meaning to get one but up to now not yet.I love to try this cake - but is it possible to do with the balloon whisk? Oh my goodness! Thank for the share of your recipe. *mix together in a bowl and set aside. Could that be the problem? We have to look for the right consistency. Hi Christine,i tried making this steamed cake last night and it turn out nice. https://en.christinesrecipes.com/2010/07/steamed-cake-old-styled-dim-sum.html The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. @Christine@Christine's Recipes]Hi Chiristine, thanks for the tips. You can reheat it in a wok before serving, if it cools down. This is going to be a recipe that I will be making a lot. Add comma separated list of ingredients to include in recipe. Some tips: When steaming, use silicon or aluminium cases. Oh! The pores from your cake look so even and small, great job in the whisking over water bath! Set pan on rack and cover pot. Place in a wok (or a steamer), covered, and steam over high heat for 30 minutes. Tap out the excess. Delicious Steamed Cherry Cake or pudding is a lovely soft and fluffy cake steamed on the stovetop, steamer or multicooker. I have tried again last night, and the cake turned out soft and the creamy colour of the cake is so nice!Thank you very much to you!Actually, my folding technique is not that good. is Ma la Gou = malay steamed sponge cake? =D. it turns out very aroma but a bit dry or hard but is still nice to eat consider this is my 1st try. even after 5 mins, can't get the fluffy texture, thus making my cake a bit dry!but my cake looks very yellow than your white? Dear Christine, I think I need your advise asap! wonder why. Yours deserved the name for its fine texture. Fold into yolk base. That will be just great indeed. I don't even bother trying recipes that used measuring cups anymore. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes This bacon and cheese bread was mad... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You may replace 60 g of pandan juice with 70 g of milk to convert it into plain sponge cake. @pc:The cake was steamed,hmmm, wonder how come it was dry.The egg and sugar has to be beaten over high speed, until very fluffy, the colour will turn to pale yellow, close to white. lovely cake u made there. I have found some video on Youtube on how to do the folding, and I will keep trying! The texture was rather strange and to me really didn't taste much like a sponge cake. @noriko - I think cake flour over here in the UK is "pastry flour", it's a more finely milled version of plain flour. This is a sweet cake. Please tell me where I went wrong. If making one large sponge, set your steamer up by placing a steam stand or metal bowl into the base of a large stock pot, and then fill the pot one-third of the way up with water and bring to the boil. Found some flour sunk below when I poured the mixture into the pan for steaming.Thanks for ur help! In a medium bowl, beat together egg yolks, milk and vanilla. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined and sugar is dissolved. Friends! Sep 15, 2020 - Explore Mariateresaminon's board "Steamed sponge cake" on Pinterest. This steamed cake is best served hot. How to avoid it? Thanks for sharing! This Pandan Steamed Sponge Cake is soft and fluffy and has a light pandan fragrance. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. :( Sorry for hearing that. Koreans often make baekseolgi-tteok to celebrate a baby’s 3 week birthday (saei rye in Korean) or any child’s birthday, but it’s most often traditionally prepared to celebrate a baby’s 100 day birthday (baek il in Korean). These steamed cakes are extremely easy to make and doesn't require any fanciful and cooking tool to steam and even my 5-year old boy can make these. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Make them at home and enjoy them as an afternoon snack or as a meal on-the-go ... instead of light and fluffy. Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) Liquid ingredients: • coconut milk • water • granulated sugar • pandan leaves • Dry ingredients: (mix together in a bowl) • sago flour • all purpose flour Now that you've reminded me of it I'm making it again tomorrow! Wrap the lid of a steamer with a towel and tie at the handle of the lid (this prevents condensation from hitting the dough while steaming). {ENG SUB} ★ 馬拉糕 一 好味鬆軟 簡單食譜 ★ | Dim Sum Sponge Cake Recipe @Anonymous:The texture of this steamed cake is solely rely on the support of the air beaten inside. Grease the base and sides of an 8-inch (20-cm) round or square cake pan, and line the base and sides with greaseproof paper. My mom makes a savoury version where she puts chopped marinated pork underneath. Such as Pot Stickers, Turnip Cakes, Matcha Cookies, Firecracker Shrimps, Glutinous Rice Cake, Vegetarian Chop-Suey, Pork Jerky, Sesame Dumplings, Hello KittyRed Bean Dumplings, and Osmanthus Jelly, just to name a few. Any chance that you will demonstrate on you tube? Wil definitely try this as soon as I find out if I should use a hand beater or what. **The pleat is necessary to allow the cake to rise when steaming. In my post, I've written down a simple test of whether the egg mixture is ready or not. Very smooth and healthy. I prefer cups & table spoon than grams. if you have the recipe for this, would be please post. Sift together flour and baking powder, then quickly fold into egg mixture. thank you. :(. I live in UK and I don't think there is a general cake flour? Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. Did you use a hand held beater because it won't be possible to use a stand mixer. Just beat the eggs with sugar enough to increase its volume by incorporating as much as air into the mixture. It sounds great. Once steamed, the cakes have a slightly chewy but fluffy texture. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Will it afect the texture? Thanks! @Anonymous:We hardly over beat the egg and sugar actually, instead, we need more patience to beat the mixture until very fluffy.That's crucial step to make this cake successfully. Hi Christine, This cake reminds me of my aunt's steam cake. 7) Giving Rest To Cupcakes: If you wish that your cupcakes bloom like petals and are fluffy to eat, then give them adequate rest. I remains heavy instead of light. Sorry. Hi Christine,Thank you very much for your advise.Finally, I managed to do it right! If not, the cake can't rise properly.Second, when fold-in the flour, beware not to knock out the air from the egg and sugar mixture. @Lynn:If everything was done correctly, I really don't know what's the problem. Otherwise, the cake won't rise high and not soft. This method of beating whole eggs with sugar is quite challenging, I know.Might consider to take video if any chance. What about using self-raising flour? i do not have an oven, so i was looking for steaming version and found your recipe and tried out yesterday. Unfortunately, it didn't turn out well. Very light and healthy cake! Thank you very much for your help. Cream the butter and sugar until light and fluffy. You have to add an egg at a time, then beat with a small amount of sugar. Hi Christine,I tried makin this and it was a total failure. Methods: (using stand mixer) 1. Sometimes they will turn out more dense, sometimes more fluffy. Information is not currently available for this nutrient. Why is the cake so fluffy and soft? When it comes to beat the mixture of egg and sugar, don't look at the clock. In Dim-Sum dictionary, I always know this as MaLa Gou? The white cake represents purity and perfection and is attained by using fluffy steamed white rice flour and a few other ingredients: sugar, kosher salt, and water. It is good to be served on its own or used to make birthday cake. Could you tell me why ? Beautiful cake so smoth and fine crumbed. Is very successful. Pour batter into 10 inch tube pan. Cover the dish once the buns are placed. I will definitely be making it again in the future! I speak from experience – tastes good but not exactly aesthetically pleasing I have been looking for that recipe for awhile but can't seem to find itThank You!Regards,Linda. To Clover,If you don't have a bamboo steamer, you can replace it with a tin. Sieve the 140 gm of rice flour into a big bowl. See more ideas about steamed cake, food, asian desserts. Hi, can I use normal flour for this cake? For Corn & Cheese Steamed Cake Gather all the ingredients. Info. Thanks a lot@. @Anonymous:This cake is fluffy due to the air beaten into the egg and sugar mixture. This cake just didn't do it for us. 2 cups of Milo powder 4 eggs 2 large tablespoons of condensed milk Step 1: Combine Milo powder, eggs, and condensed milk into a blender and blend until smooth. 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