Monday, 17 September 2007

Chinese Steamed Cake 懷舊雞蛋糕

This is a very easy,moist, soft, melt in the moulth and not so sweet steamed cake. Chinese prefer to steam their cakes than bake it cause chinese believed baked things will produces 'body - heat' and in the past not every chinese has oven. It is also contain no fat except from the yolks, great for the health! And most important is my kids loves it so much and they finished it between 15 minutes.

Source: My Culinary Journaal, Leisure Cat

Ingredients :
2 eggs
100 g fine sugar
1 tsp ovalette ( can be omitted, tho cake may not be as soft )
1 tsp vanilla extract
150 g flour
120 ml ice-cream soda / 7-up

Method :
1. Whisk sugar and eggs till creamy and stiff. Add in ovalette and vanilla extract and beat till creamy for about 5 minutes.
2. Fold in 1/3 of flour and 1/2 of the soda drink, repeat till done.
3. Steam 25 minutes or till done.
4. Cool, cut and served..

Notes :
1. You can substitute with other carbonated drinks. The cake then takes on the taste and color of the bottle drink.
2. Do not open the lid of steamer or you wouldn't get a nice high cake.
3. You may steamed it in a smaller mould too, it will rise likes fatt koh/ huat kuih/kuih mangkuk.
4. You may steamed it over a pan, or with bamboo steamer or even with microwave.

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