That will be just great indeed. Texture is good too. I still remember vividly when I was a child, I used to help my mum using those old fashion handheld egg eater to beat 8 or 10 eggs together with sugar. Ingredients # 8 eggs # 160g castor sugar # 160g plain flour, sifted # 175ml ice-cream soda . I made it last weekend, and it was gone within an hour!By chance do you know of a recipe to make seasame paste cake (steam version)? hi, I tried this recipe with maccha powder and its incredibly delicious dipped into treacle. As always, ENJOY! @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. hello! You can reheat it in a wok before serving, if it cools down. 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. Gather all the ingredients. And, this recipe is not that sweet, I like it well!Lastly, is it advisable to store the flour in the fridge when it is not in use?Hear from you soon!Thanks & regards,Elim. That works too. Such a beautiful history for such a beautiful cake! 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. It is also known as 蒸水蛋 i.e. In Dim-Sum dictionary, I always know this as MaLa Gou? I will definitely be making it again in the future! This pandan chiffon cake recipe has been sitting in my draft folder way long ago. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). Thanks for sharing. I love it! The slightly tangy taste of plum jam is just right to balance the no... 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. I love this cake! http://www.huangkitchen.com, All guides © 2020 their respective authors. Now measure out water at the same volume as the eggs… I have found some video on Youtube on how to do the folding, and I will keep trying! all purpose flour, unsalted butter, dark brown sugar, confectioners sugar and 15 more. i do not have an oven, so i was looking for steaming version and found your recipe and tried out yesterday. To Anh,Aw, thanks for the lead.Haven't tried to use cream soda in making steamed cake. Why is the cake so fluffy and soft? To Anonymous, It's the one at Yum Cha Chinese restaurants, not the not from bakery shops. @noriko - I think cake flour over here in the UK is "pastry flour", it's a more finely milled version of plain flour. @Christine: this recipe is posted for me ( aka whitepolar ;)) on this forum by a lovely Singaporean aunty. Steam Egg Cake. Insert butterfly into and then pour in egg and sugar to beat until thick and fluffy and foamy light yellow. I really don't know why! Thank you very much for your help. cake flour or AP one ? We have to look for a light, fluffy, thickened egg and sugar mixture with volumn increased, that incorporates as much air inside as possible. Steam also! is Ma la Gou = malay steamed sponge cake? Make the most of leftover egg whites by whipping them into light desserts such as meringues, pavlovas and macarons or savoury dishes like frittatas or dumplings. Twice already! it turns out very aroma but a bit dry or hard but is still nice to eat consider this is my 1st try. Hi Christine, if you don't mind my asking - where do you get your recipes? Put eggs and sugar into mixing bowl. I have beaten the egg and sugar till it became fullfy and yet it still doesnt rise. Could you tell me why ? Place in a wok (or a steamer), covered, and steam over high heat for 30 minutes. Test by an inserted bamboo stick or needle that comes out clean. Hi Christine,I live in Canada & have a bit of confusion about the measurment. I just want to ask after you're done mixing the sugar and eggs and it's time to mix the vanilla and flour do you still mix it in the sauce pan in simmering water? Hi Christine, the cake didn't rise .. Pre heat the oven? Or use a bamboo steamer with a lid on.The batter has to be cooked right away. It happened to me a nd I really don't know why? Thanks for sharing! and is the end result of the cake supposed to be moist? yum!! Beat on high for 5 minutes until creamy. By lifting up your mixer, if the egg mixture drops after 3 seconds, that's very very slow, your egg mixture is blended well. Very light and healthy cake! Watch: How To Make Steamed Egg Korma For A Fancy Meal At Home What makes this recipe yet more special is the process of preparing the eggs. He starts steaming the egg over high heat for five minutes, then takes off the lid to let the steam escape. Crack 3 eggs in a liquid measuring cup and note the volume. Thanks a lot@. Just wondering if plain flour and cake flour are the same. Line 9-inch cake pan with wax paper. cover with aluminium foil or place a pate to prevent water from entering while steaming cake. My grandmother always made it for me when I … Soft, smooth and tender steamed egg (蒸鸡蛋) is a comforting food for lots of Chinese children and a time-saving dish for house cooks. Christinewhat is cake flour? I'm quite sure my egg mixture passed the 3 seconds test and I didn't over fold the flour. Cool on a wire rack. To test for doneness, insert a bamboo skewer into the centre of cake should come out clean. To Clover,If you don't have a bamboo steamer, you can replace it with a tin. i was wondering is this the same type of cake that is used in birthday cakes from Chinese bakery? Prepare a larger container and add half full warm water, then place your mixing bowl on the warm … (: hi christine, can i use granulated sugar, instead of custard sugar? Place eggs and sugar in a large mixing bowl and whisk until thick and lemon-coloured. The batter is great but when I steam or bake - the cake comes out: upper part is super soft, but the bottom is hard and heavy! Using an electric mixer on high speed, beat eggs for one minute and add sugar slowly. Method . It looks amazing =)~Kurious Kitteh, Hi Christine,This was delicious! Taste is good just that the cake is not light in fluffy like shown in the picture. You might try wrapping your wok lid with a cloth to prevent any water drops on your cake surface. Unfortunately, it didn't turn out well. The egg and sugar mixture was increased its volume (rise) but when I added the flour (little by little), the mixtures dropped .. @onncheng:The first step of beating eggs with sugar is very crucial.If the eggs and sugar beat to very fluffy and have enough air inside, the mixture would be more stable. it is also known as a chinese way of preparing the cake which mainly deals with cake prepared from rice and egg Sift in flour into the egg … Please tell me where I went wrong. @Elim:You might like to use a spatula or balloon whisk to fold in the flour in the egg mixture lightly, trying not to knock out too much air inside.As for the problem of wet surface, wonder if the steam condensed on the cake. My parents said it was excellent..Fluffy and moist. Thanks! It's a very common problem while steaming. Copyright © 2017 =D. Dear Christine, Thanks for your comment, I will try again! We usually bake the egg cake in the oven. I have been looking for that recipe for awhile but can't seem to find itThank You!Regards,Linda. By Han Ker Steam Egg Cake or as I used to call them in Hokkien “Kueh Nerng Kor” was one of my favourite childhood snacks if compare to the “Huat Kueh (Prosperity Cake)”. I haven’t tried after all these years. @Anonymous:oh, sorry to hear that. I tried once with self raising flour & another time with AP flour! Treat friends and family to a Victoria sponge cake made with vegan ingredients. I might try your steamed one next time. By the time I convert to cups from grams, I will loose my interest of making the dish. The temperature should be just warm because you don’t want to cook the eggs at this stage. Is the method the same?Thank you for the advice,Conanchibi, hi christine, is it possible to overbeat the egg and sugar mixture once it is light and fluffy? As eggs differ in size, the … it is a bit tiring to hold the bowl and the other hold the mixer over the simmering water! Thanks for sharing your recipe. May I know whether the egg white and egg yolks are separated for this recipe? First, the mixture of eggs and sugar has to be beaten to the right consistency, very thick and slow to fall a drop. These buttery cookies were dotted and filled with bright red plum jam. I have tried twice and both times the cake didnt rise. @Amber:The cake used the whole egg method, not need to separate the egg whites and egg yolks.While beating the egg mixture, the temperature should be luke warm, don't cook the eggs at this stage. Needing your expert advice here. However, for some reason, my cake was very 'hole-ly' and tough. place the cake … :)Cake flour has got less protein compared to normal flour (all purpose flour) and self-raising flour, so the cake made by it would be more delicate, giving you a fine texture. steam cake recipe, steamed chocolate cake, eggless steamed sponge cake with detailed photo and video recipe. @Anonymous:This cake is fluffy due to the air beaten into the egg and sugar mixture. The cake was dry and tough, and pores were very big. I tried this yesterday and it came out great. @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. When it comes to beat the mixture of egg and sugar, don't look at the clock. Thank you very much! The upper part of my cake is soft, fluffy but the bottom part (half of the cake) is heavy! Thanks for the recipe Christine. The pores from your cake look so even and small, great job in the whisking over water bath! My mom used to make it for me when I was a kid and I've always loved the eggy softness of this simple cake. Line bottom of a 23cm bamboo rattan basket with grease-proof paper. It can't wait too long as the air inside might escape, then your cake won't be fluffy.Hope this info helps. I also sprinkle kinako powder over to make it more Japanese alike! Sift in flour and gently fold in with a metal spoon. Love the light & strong egg taste from this eggy sponge cake & it’s steamed, so … No worries! It did not really raise and became very yellow.I beat the eggs until very pale and I was sure it dropped after 3sec. Can I do this by beating the eggs by hand or must I have an electric mixer? Hi Trissa,I don't mind answering your question. The ratio of egg to water for his steamed egg is 1:1. Using low speed, gradually whisk in sifted all-purpose flour. Hi jenny,I'll remove the bowl from the simmering water once I feel it's warm enough because you don't want the eggs to be cooked at this stage. @AnonymousThanks for your kind words. Add eggs to a large mixing bowl. (I never seem to have cream soda or any soft drink around) http://bit.ly/cjpti5. Every year, during Chinese New Year, we buy or sometimes make this cake for prayer purpose but having said that, they taste really good eaten by itself and served with afternoon cuppa. Hi Christine,I tried makin this and it was a total failure. Add a few drops of vanilla extract. Did you use a hand held beater because it won't be possible to use a stand mixer. He ensures that the lid is tightly closed while steaming. I guess the air was knocking out while folding in the flour. My mom makes a savoury version where she puts chopped marinated pork underneath. The secret is simple. Could that be the problem? :D Do you know a cake made out of cream soda as well? I did not know the Xishi-side of this cake. I used 6 eggs, 1 cup sugar, 1 cup cake flour. can i use a sponge cake flour for the above recipe? Add a few drops of vanilla extract. This is the most basic version of Chinese Steamed Egg. After reading your post, it's time & my turn to made this for my mum to eat too. Thanks a lot for sharing your recipes. Pour the cake batter into the prepared lined bamboo steam tray. To tigerfish,This steamed cake is different from MaLa Gou (馬拉糕), called GaDan Gou (雞蛋糕). @AnonymousSure, you can beat by hand.Since it takes longer time and would be very tired, so I used electric mixer. Combine salt with flour. Now that you've reminded me of it I'm making it again tomorrow! Dear Christine, I think I need your advise asap! Soymilk Steam Egg (2 ingredients, 8 minutes) | JewelPie January 6, 2014 […] The perfect Chinese steam egg is easy to prepare but difficult to master. “steamed water eggs”, because it is literally just steaming a water-egg mixture. Serve hot. We love to make steam a small bowl of egg and serve it as a side dish or make a … can i just use a steel one? a unique way of preparing the traditional eggless sponge cake recipe, using a steamer. Do i really need to use a bamboo steamer? It totally fell all together, it was far from being spongy despite having a great frothy almost white dough. :(. :). This is going to be a recipe that I will be making a lot. In cantonses it's called "Gee Mah Go" If you do, can you please kindly post? Thank for the share of your recipe. I live in UK and I don't think there is a general cake flour? Makes measuring of ingredients a lot easier and more accurate. Steamed Eggs: Recipe Instructions. Add eggs into a large mixing bowl of an electric stand mixer. In my post, I've written down a simple test of whether the egg mixture is ready or not. This method of beating whole eggs with sugar is quite challenging, I know.Might consider to take video if any chance. Hi Christine,Thank you very much for your advise.Finally, I managed to do it right! regards,elim. Test by lifting up the mixer, if the egg mixture drops after 3 seconds, it’s done successfully. Is very successful. Hi Christine,i tried making this steamed cake last night and it turn out nice. thank you. It turned out superb! First you need to determine how much water or stock you will need. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes How to avoid it? I love this cake...so light and soft...haven't had it for ages...yours look perfect! Even when flour is added, the volume won't decrease. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Garlic Butter Tiger Prawns (Tutorial Video), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes. What about using self-raising flour? Perhaps you can say it’s the Chinese equivalent of Chawanmushi. Can't wait to try making this cake, it is my mom's favourite! Line baking paper in the bamboo steamer. Use an electric mixer to beat until completely combined before adding another egg with sugar. It was still too dry and tough when I streamed it. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Break one egg at a time. Add sieved flour and mix with spatula until it’s well mixed. Place the pan into the steamer. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. When it comes to cooking this steamed cake, all you need are eggs, flour and sugar. Hi Christine, I have always loved your recipe and I finally tried your steamed cake today. Sprinkle with sesame seeds. I've got so many cookbooks but everytime I visit your blog it's like I find another treasure! Would you like any vegetables in the recipe? Thanks. @sue:Oh, the air inside could be knocked out. it also sank in the middle. level up the batter and pat the pan twice to remove the air incorporated into the batter. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. 15min/37degC/Speed3.5 2. Steamed Egg Cake or also known as Ji Dan Gao (雞蛋糕) is one of the tradition steamed cake, which is commonly used for praying purpose during festive occasion such as Chinese Lunar New Year. For that, you can find it from Taste Hong Kong. can you post a ma lai go recipe please! @Anonymous:Cake flour is a kind of low gluten flour, normally used for making delicate, soft cakes. It is a tricky thing. Yes No No Preference. Hi, can I use normal flour for this cake? Do you want to eat cake but you don't have an oven? I'm just a homecook, not an expert. Wil definitely try this as soon as I find out if I should use a hand beater or what. 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? I don't like doing lots of maths before cooking.Would you consider to invest an electri kitchen scale? DIRECTIONS. It's very fine and delicious. Meanwhile, line a bamboo basket with parchment paper. Sift in flour into the egg mixture little by little, fold in gently. Hi ChristineThanks for the recipies but alas to say I am one of the failures. No baking powder or baking soda needed. Ok... this looks simple enough for me to try too! thanks heaps. Dear Christine, I need your advise: I tried to make sponge cake twice: steam and baking. On medium high speed, continue to beat till double in volume and the batter is thick, creamy and pale. Yours deserved the name for its fine texture. Very smooth and healthy. Pour mixture into cake pan. This easy recipe is perfect for afternoon tea, or a coffee morning 55 mins Did you beat the eggs on fast or slow? We have to look for the right consistency. I definitely love steamed cake! A steamed egg cake is new for me. Please let me know whether the texture of the cake is chewy or I did something wrong. Just beat the eggs with sugar enough to increase its volume by incorporating as much as air into the mixture. Reduce heat to a simmer, and place … Pour the batter into the steamer. It is light and spongey and so healthy! Instead of frying or boiling, the eggs in this recipe are steamed, with onion, green chilli etc. Hi LilyI made this cake tonight. Great recipe for Steamed Egg Cake. Using high speed, beat eggs for one minute until light and fluffy. A recipe that works best if an electric mixer with a wire whisk is used to beat the batter. He then puts the lid on again and steams over low heat for four minutes. @Christine@Christine's Recipes]Hi Chiristine, thanks for the tips. Used to be the dim-sum after school. Add rest of ingredients. 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. wonder why. If there's not enough air, means that the egg mixture is not beaten long enough, it doesn't have enough strenght to support the inner structure of your cake.It seems that the flour of your cake had sinked to the bottom without enough support while cooking.Or else, the air was knocked out while folding in the flour. Beautiful cake so smoth and fine crumbed. There are two main parts that would make this cake won't rise. For more step-by-step recipes and cooking tips, visit my website at Is that the same? You might like to put a plate on top and avoid the surface of your cake from getting wet because of the condensed steam. Pour the egg mixture into the flour mixture and mix until just combined and smooth. Perfect Chinese steamed egg. Chinese Steamed Egg: A Traditional Dish In Chinese Cuisine. Tried 3 times and yet it does not rise. @Lynn:If everything was done correctly, I really don't know what's the problem. This steamed cake is best served hot. lovely cake u made there. I make the cake today and it is puffy and soft and chewy. Steam for 15 minutes, knife should come out clean when inserted. . Any chance that you will demonstrate on you tube? My mum used to steam this cake for us. 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? Flour ? A few weeks ago I had a huge failure with it too. @Amy Lee:Please refer to this post and convert the measurements.Same here. Combine salt with flour. We have this in Malaysia too. Place a large deep mixing bowl on a sauce pan with simmering water and don’t let the bottom of the bowl touch the water. I don't even bother trying recipes that used measuring cups anymore. Let me experiment if I get some cream soda or soft drinks. Could it be because the mixture was deflated when mixing in the flOur since I used only a small bowl to mix? Am interested in learning that the name of this egg cake can be prefixed with 西施. To Anonymous,I used an electric hand mixer to beat the eggs and sugar.The purpose of beating the eggs over a pan of warm water is to help the eggs and sugar mixture absorb more air. Add into the bowl together with small amount of sugar. About the temperature wise, the eggs keep getting cook though. : this recipe is added, the eggs by hand or must I have always your. Please refer to this post and convert the measurements.Same here for reference by hand.Since it takes longer time would. 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Say I am one of the fact that I can use steam egg cake recipe digital scale water eggs,... Was dry and tough, and vegetable oil together until combined and smooth everything was done,...