Brown Sugar Steamed Cake (Premix Four)

Bisquick Steamed Cake

Recipe source from Peng's Kitchen- Puto (Filipino Steamed Cakes).

Recipe

Ingredients (yield 4cupcakes)
100g bisquick
45g castor sugar
70g milk
1 egg
a drop of food colouring of your choice

Steps:
1. Stir bisquick powder and sugar together.
2. Add eggs and milk into flour mixture.
3. With a hand whisk, mix till smooth batter.
4. Divide batter into 2 portions add in food colourings and mix well.
5. Lined muffin cups with casing and fill with batter.
6. Arrange cups in preheated steamer and steam over high heat for 15 mins.
7. Remove cakes from muffin cups and cool on wire rack.

Steamed Mini Pandan Cake

Recipe from here.

Gula Melaka Steamed Cupcakes

Recipe

Ingredients (yield 3 cups)
110g cake flour
1tsp baking powder
1 large egg
50g gula melaka (finely chopped)
4tbsp milk
1tbsp veg. oil

Steps:
1. Grease three cups and set it aside.
2. Boil water in steamer and preheat greased cups.
3. Sift flour and baking powder together and set it aside.
4. With a hand whisk, whisk egg and gula melaka together till gula melaka dissolved and batter slightly thicken.
5. Mix milk into egg batter.
6. Mix flour into batter till smooth but do not over mix.
7. Lastly mix in oil till smooth.
8. Carefully remove preheated cups from steamer.
9. Pour batter into cups till 70% full.
10.Place it into steamer and steam for 15mins.
11.Carefully remove cups from steamer, remove cakes from cups and cool it on wire rack.

Steamed Malay Cake (马来糕)

I added in a few more drops of colouring after the last stage of mixing and it resulted a strong yellowish 马来糕. :(

Recipe

Ingredients
3 eggs
110g caster sugar
1/4tsp salt
125g Hong Kong flour
20g custard powder
1tsp baking powder
1/2tsp baking soda
1/4tsp vanilla paste
65g veg. oil
few drops of yellow food colouring

Steps:
1. Sift flour, custard powder, baking powder and baking soda together and set aside.
2. Whisk eggs, salt and sugar together until thick and fluffy.
3. Lightly fold in flour into egg batter.
4. Cover and rest for 45mins.
5. Mix vanilla paste, colouring and oil together.
6. Lastly fold in oil mixture into batter until well blended.
7. Fill well greased moulds with cake batter till full.
8. Arrange moulds in steamer.
9. Steam in a preheated steamer over medium high heat for 30mins.
10.Remove cake from mould and cool it on a wire rack.

Note: It important to well greased the moulds for cakes to rise tall. If not the cakes will stick to the mould and result a heavy texture.

Palm Sugar Malay Cake (椰糖马来糕）

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
Sponge dough:
50g plain flour
1tbsp caster sugar
75ml warm water
1tsp instant yeast

Syrup:
165g palm sugar/gula melaka
85ml water

Egg batter:
3 egg
70g caster sugar
200g plain flour (sifted)
1/2tsp dark soy sauce
85g unsalted butter (melted)

1/2tsp baking soda
1tsp baking powder

Steps:
Sponge dough:
1. Dissolve yeast in warm water.
2. Add in flour and sugar, stir till well blended.
3. Cover and set it aside to proof for 1hour.

Syrup:
1. Boil palm sugar with water until it dissolved, set aside to cool.

Egg batter:
1. Whisk eggs and sugar together until light and fluffy.
2. Lightly fold flour into egg batter.
3. Mix melted butter, black soy sauce and syrup together.
4. Fold in liquid mixture until well blended.
5. Follow by sponge dough.
6. Lastly, sift baking soda and baking powder into batter and mix well.
7. Pour batter into a lined 6-7inches round bamboo basket or round cake tin.
8. Steam in a preheated steamer at high heat for 35-40mins.
9. Remove cake and cool it on a wire rack.

Chicken Floss Cake

Recipe

Ingredients
4 eggs
150g caster sugar
1/4tsp salt
180g cake flour
1tsp double action baking powder
10g custard powder
2tbsp milk
1tsp concentrated chicken stock/ chicken granules stock powder
60g veg. oil
20g chicken floss

extra chicken floss
toasted sesame seed

Steps:
1. Sift flour and double action baking powder together, mix in the chicken floss and set aside.
2. Mix milk, custard powder, chicken stock and oil together, set aside.
3. Whisk the eggs, salt and sugar together until light and fluffy.
4. Lightly fold in flour mixture into the egg batter.
5. Lastly fold in the oil mixture until well blended.
6. Pour into a lined 7inches round bamboo basket or round cake pan.
7. Sprinkle surface with extra chicken floss and sesame seed.
8. Place it into a preheated steamer and steam for 35mins.
9. Remove cake and cool it on a wire rack.

Sweet Potato Fa Gao

Recipe from 'Nyonya Kuih Passions' by Andrew Kow.

Recipe

Ingredients
(A)
1tbsp instant yeast
1tsp sugar
2tbsp flour
60ml water (about 55g)

(B)
200g mashed sweet potato
200ml coconut milk
300g plain flour/ cake flour/ Hong Kong flour
2tsp double action baking powder
1 egg
180g caster sugar
(adjust sugar amount according to the sweetness of the sweet potato)

Steps:
1. Mix (A) together until well combined, cover and set aside to prove for 30mins.
2. Sift flour and baking powder together into a big bowl.
3. Add in sugar, coconut milk, egg and yeast dough into the sifted flour and mix until well combined.
4. Lastly add in the mashed sweet potato and mix well.
5. Cover and set aside to prove for 60-90mins until double in size.
6. Spoon dough batter into a lined mould until full.
7. Steam in a preheated steamer for 20-25mins.
8. Remove fa gao from mould and cool it on a wire rack.

Sri Melaka Cupcake

Recipe from 'Magic Steamed Cake' by Alex Goh. Following is half portion of the original recipe.

Recipe

Ingredients
100g gula melaka
60g water

2 egg
40g sugar
1/4tsp salt

70g corn oil
75g thick coconut milk

200g plain flour
1/2tsp baking soda
2tsp double action baking powder (I used 1tsp.)

Steps:
1. Boil gula melaka with water until it dissolved, set aside to cool.
2. Sift flour, double action baking powder and baking soda together and set aside.
3. With a hand whisk, whisk eggs, salt and sugar together until slightly thicken.
4. Stir in the gula melaka syrup, coconut milk and oil until well blended.
5. Lightly fold in the flour until well combined.
6. Spoon batter into lined moulds till 90% full.
7. Steam in a preheated steamer at medium heat for 25mins till done.
8. Remove from moulds and cool on a wire rack.

Steamed Rice Cake

Recipe is from 'Magic Steamed Cake' by Alex Goh.

Hehehe...just give me a 'cheese'(small crack on the suface of the cake), not a big one, please. :) Don't you find that these Wan Goh Kueh has a small smile instead.

A simple Steamed Rice Cake without yeast, 'Eno'(fruit salt) or rice fermentation(tapai). The texture may not be as soft and fluffy as my last post on Wan Goh Kueh but its acceptable for my boys and myself. My boys do enjoyed the cakes, I think it was properly they are colourful. :)

Recipe

Ingredients
200g rice flour
75g cake flour
330g water
130g sugar
3tsp double-action baking powder

any food colouring of your choice

Steps:
1. Mix all the ingredients together until well blended and sugar dissolved.
2. Add in colouring and stir until well mix.
3. Pour batter into a lined cupcake mould till 90% full.
4. Steam in a preheated steamer for 25mins.
5. Remove from mould and cool it on a wire rack.

Steamed Cheese Cake

Recipe from 'Cake in Steam' (蒸糕招).

Recipe

Ingredients
160g milk
200g cream cheese
60g butter

70g cake flour }sift
50g corn flour }together

4 egg yolk (about 80g)
1 1/2tbsp lemon juice

4 egg white (about 160g)
1/4tsp cream of tartar
135g sugar

Steps:
1. Line the base of a 8" square spring form cake pan/ 2 loaf pans with grease proof paper and set aside.
2. Double-boil milk, cream cheese and butter until cream cheese has melted completely.
3. Remove from stove and set aside to cool.
4. Strain the mixture into a bigger mixing bowl.
5. Use a hand whisk and whisk the egg yolk into the cream cheese mixture until well blended.
6. Follow by the flour and lemon juice, mix until smooth batter.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till soft peaks form.
9. Fold in 1/4 of the meringue into the cream cheese mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into the prepared cake pan and cover with foil.
12.Place cake pan into a preheated steamer and steam it at medium low heat for 45-50mins or until cook.
13.Remove from cake pan and cool it on wire rack.

Note: Cake will shrink slightly.

Steamed Sweet Corn Cake

Recipe

Ingredients
2 eggs
80g light brown sugar/ caster sugar
50g thick coconut milk/ evaporated milk
60g cream corn
125g self-raising flour
1/2tsp double action baking powder

Steps:
1. Sift flour and double action baking powder together and set aside.
2. Whisk the eggs and sugar together until thick and fluffy.
3. Pour in the coconut milk and mix until well blended.
4. Lightly fold in the flour into the egg batter.
5. Lastly fold in the cream corn.
6. Lined cup moulds with paper casing.
7. Pour batter into cup moulds until 90% full.
8. Steam in a preheated steamer at high heat for 10mins.
9. Remove cake and cool on a wire rack.

Steamed Sponge Cake

Recipe

Ingredients
3 eggs
85g caster sugar
1/4tsp salt
85g self-raising flour
10g custard powder
25g veg. oil

Steps:
1. Sift flour and custard powder together and set aside.
2. Whisk the eggs, salt and sugar together until light and fluffy.(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
3. Lightly fold in the flour into the egg batter.
4. Lastly fold in the oil.
5. Pour into a lined and greased 7inches cake pan.
6. Cover with foil and steam at high heat for 25mins.
7. Remove cake and cool on a wire rack.

Steamed Caramel Cake

Recipe

Ingredients
2 egg
50g sugar
1/8tsp salt
95g thick coconut milk
85g plain flour
1/2tsp baking soda

55g sugar
25g water

Steps:
1. Melt sugar in a pot until golden brown.
2. Add in water slowly and bring to boil.(thick caramel syrup)
3. Remove from stove and set aside to cool.
4. Sift flour and baking soda together and set aside.
5. Whisk the eggs, salt and sugar together until light and fluffy.(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
6. Switch the mixer speed to low, add in the caramel syrup and coconut milk.
7. Lightly fold in the flour and set aside to rest for 30mins.
8. Spoon batter into moulds till 90% full.
9. Steam in a preheated steamer at high heat for 15-20mins till done.
10.Remove from moulds and cool on a wire rack.

Steamed Mini Donut Cakes

Recipe

Ingredients
2 eggs
70g caster sugar
3/4tsp ovalette
80g cake flour
25g green peas flour
1/2tbsp custard powder
1tsp double action baking powder
pinch of salt
few drops of vanilla essence
75g water
55g corn oil

few drops of green food colouring

Steps:
1. Grease cup moulds and set aside.
2. Sift flour, green peas flour, custard powder, salt and baking powder together.
3. Whisk eggs, sugar and ovalette together until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
4. Fold in the flour, vanilla essence and water alternately until combined.
5. Lastly fold in corn oil until well combined.
6. Scoop out some batter and mix in the green colouring.
7. Spoon 1tsp of green batter into the moulds.
8. Spoon the plain batter over it until 3/4 full.
9. Steam in a preheated steamer at high heat for 10mins till done.
10.Remove cakes from moulds and cool it a wire rack.

Strawberry & Chocolate Lapis

Aiyo, this was the first time I made this time consuming cake. I only used half of the recipe and it took me 3 hours yet I can't complete the last chocolate layer, as I was rushing to fetch my son.:( The actual full recipe made 8 layers. I must said, once in a blue moon then I will make this cake again.:O
This cake may look heavy and moist but it was actually soft and moist.:)

Recipe

Ingredients
250g butter
50g sweet condensed milk
5 egg yolk
150g kaya
75g cake flour }sift
50g vanilla ice-cream powder }together

5 egg white
1/2tsp cream of tartar
50g caster sugar

1tsp strawberry paste
1tsp chocolate paste (or 1/2tbsp cocoa powder)

Steps:
1. Beat butter and condensed milk together until light and fluffy.
2. Add in egg yolk, follow by kaya and beat until well combined.
3. Fold in the sifted flour until combined.
4. Whisk egg white and cream of tartar until frothy, gradually add in the sugar and beat until stiff peak.
5. Fold the meringue into the butter batter in 4 portions until well combined. (If mixture curdled, add in 1tbsp of flour and use mixer to beat until smooth. Don't over beat.)
6. Divide batter into two portions, add in paste and mix well.
7. Use a ladle, scoop some chocolate batter and pour into a lined 6" square tin.
8. Smooth surface, cover with foil and steam in a preheated steamer for 15mins or until cooked.
9. Pour some strawberry batter over the chocolate layer and steam for 25mins or until cooked.
10.Alternate the batter and steam each layer for 25mins or until cooked.
11.Ensure each layer is cooked through before pouring in the next layer.
12.Steam the last layer for 30-35mins.
13.Remove and cool on a wire rack.

Sarawak Serikaya Cake

Recipe from Y3K Delicious Cakes by Amy Heng
This recipe used steam bake method but the other recipe which I have used a long hours of steaming method. So I wanted to try out the steam bake method and compare both the outcome. I divided the batter into two portions. The oval Serikaya Cake was steam bake which has a dry and crack top :( but the cake was very soft. Whereas the square Serikaya Cake was very soft over all. :) Conclusion, I still preferred the steaming method.
The recipe used black treacle however I don't have that so I replaced it with Gula Hitam browning. (available at Anna Phua)

Steamed Peach Yoghurt Cake

Recipe

Ingredients
2 eggs
80g fine sugar
105g cake flour
1/2tsp baking powder
1/4tsp baking soda
50g peach yoghurt
1/4tsp peach essence
60g butter (melted)
3pcs apricot (finely chopped)
few drops of orange food colouring

Steps:
1. Sift flour, baking powder and baking soda together and set aside.
2. Whisk the eggs and sugar together until light and fluffy.(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
3. Lightly fold in the flour, yoghurt and essence alternately.
4. Lastly fold in the melted butter and apricot. (You can sprinkle the apricot on top of the cake batter instead of folding into the batter.)
5. Scoop out some batter, add in the orange colouring and pour it into a piping bag.
6. Scoop the plain batter into another piping bag and set aside.
7. Lined and grease a 7inches round tin.
8. Place a 2 1/2inches ring and a 4 1/2inches ring in the cake tin.
9. Pipe some plain batter into the smaller ring.
10.Then pipe the orange batter around the second ring.
11.Lastly pipe the plain batter around the outer ring.
12.Slowly remove the rings.
13.Cover with foil and steam at high heat for 45mins.
14.Remove cake and cool on a wire rack.

Steamed Soya Bean Milk Cake

Recipe adapted from Aunty Yochana blog 'Steamed Milk Cake'.

I replace the milk with soya bean milk. I used a big muffins tray and the recipe yield only 3 big cakes. It has a mild taste of soya bean. Which I find that it will be nice to accompany this steamed cake with a glass of warm soya bean milk.

Steamed Black and White Butter Cake

For this cake I used Steamed Soft Chocolate Cake recipe. I made some adjustment here and there. I didn't use baking soda and the air holes were smaller. This time half way through the steaming process, I sprinkled diced almond on the surface to cover the air holes and gave the cake some crunch. Actually, I intended to make a Marble Cake however I was in a rush to fetch my son. I quickly pour a lay of plain batter and top it up with the chocolate batter and used a knife to swirl around. So I name it 'Steamed Black and White Butter Cake'.


Recipe

Ingredients
95g unsalted butter
100g sugar
2 egg
110g cake flour
1tsp double-action baking powder
75g evaporated milk
2 1/2tbsp Horlicks
1/2tsp vanilla essence
pinch of salt

1tsp cocoa powder
1/4tsp chocolate emulco (optional)

some diced almond

Steps:
1. Sift flour and baking powder together, set aside.
2. Mix evaporated milk, Horlicks and vanilla essence together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk mixture alternately until well combined.
6. Do not over mix.
7. Scoop out 1/3 of the batter, mix in cocoa powder and emulco.
8. Spoon some plain batter into a lined and greased 7" round tin.
9. Spoon some cocoa batter on it and repeat the step.
10. Then use a sharp knife and swirl around the batter.
11. Cover with aluminum foil.
12. Steam over high heat for 45mins, remove aluminum foil and sprinkle some diced almond on top.
13. Cover and continue to steam for another 45mins, if skewer comes out clean when inserted into the cake then it done.
14. Remove cake and cool it on a wire rack.