Pandan Steamed Cake
I have always thought of baking steamed cake but didn't manage to find a proper recipe as most recipe books focus on modern cakes and muffins. While most recipe call for only 3 ingredients (Flour, Eggs and sugar)or sometimes include a Tbs of oil / melted butter. I Finally found one here which uses liquid as well. I substitute the liquid she used with pandan juice.
My 1st Attempt
The outlook of the cake getting better now. I steamed them in cupcakes sizes, so the cooking time is shorten.
Ingredients
[A]
2 eggs
100g sugar
[B]
1tsp ovalette
1tsp pandan essence
[C]
150g flour
100-120ml pandan juice
Method
Beat [A] , add in [B] and continue beat until "creamy stiff". When you lift the mixer, the egg mixture should not fall
Fold in flour and pandan juice Alternately
Steamed high for 15 min
Note
If using coconut milk, use diluted coconut milk . Otherwise the cake will be fluffy but a little dense
My 1st Attempt
-Used wrong size pan. I used 9" pan for 2 eggs recipe. So if you're making 2 eggs recipe use smaller pan / small cake.
Ugly Surface
While this is the heavy/ uncooked bottom steamed cake. Look at the surface full of pimples :P (so ugly ....)
The outlook of the cake getting better now. I steamed them in cupcakes sizes, so the cooking time is shorten.
Ingredients
[A]
2 eggs
100g sugar
[B]
1tsp ovalette
1tsp pandan essence
[C]
150g flour
100-120ml pandan juice
Method
Beat [A] , add in [B] and continue beat until "creamy stiff". When you lift the mixer, the egg mixture should not fall
Fold in flour and pandan juice Alternately
Steamed high for 15 min
Note
If using coconut milk, use diluted coconut milk . Otherwise the cake will be fluffy but a little dense
Comments
i like steam cake also, btw, what is ovalette, where can i find this ?
Ovalette is a stabiliser used in baking sponge cakes. It helps the eggs to rise rapidly and stiffly. As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother. [explanation from Diana Dessert Forum ]
Can be found at bakery supplier shop
thanks! :D
The Ovalette is use to stabilised the egg batter. As the egg will be whisk for a long time.
Pandan juice can be obtained by blending the pandan leaves with water. Then sieve juice.
Hello,
I'm using all purpose flour.
Regards
Sukkimi
btw i used brown sugar.
Sorry to hear that. If your egg and sugar are beat at right consistency (when you lift up the mixer, the batter should be thick and not easily fall), then i suspect it might due to the flour.
When adding the flour, You might want to sift and add the flour at the same time. Adding little at a time and using "spatula" to fold it, very gently.
By using spatula can prevent minimum air pocket to escape.
When steam the cake, make sure you steam them in a heavy boiling water. I usually steam them for 10 minutes or test with toothpick.
Hope you got it right this time
Happy Baking!
Regards
Sukkimi
How long do you whip the eggs and sugar such that you do not over whip it?
Do you boil the water beforehand? If yes, how long do you boil the water before steaming the cake?
I think i whip the egg and sugar for about 10 minute using hand held electric mixer. If you mixer is higher watt, hence you might not need to whip it that long.
Egg and sugar should be whip until ribbon stage where the batter flow down slow and thick
I uses wok to steam the cake. Hence the water in the wok in boiling stage when i place the cake
Happy Baking!