Great recipe for White Steamed Sponge Cake, Milk Flavor. INGREDIENTS 1) CASSAVA- 900G 2) SUGAR- 50G 3) COCONUT MILK- 250ML 4) EVAPORATED MILK- 100ML OPTIONAL 5) YELLOW FOOD COLOURING- A FEW DROPS 6) SUGAR FOR CARAMEL- 7-8 TBSP. Likewise, I prefer to use evaporated milk instead of the sweetened condensed milk because I don't like my cake to be too sweet. Thank you for your time. Let the brown sugar caramelize in a cake pan over medium heat. Add the white sugar, condensed milk, and evaporated milk. We doesn't need to have an oven to get this cake done, all we need is just a steamer and it taste just as good. They're both thick, concentrated milks, heated to lower the water content, and sold in cans. Try out this decadent, beautifully layered Cream Cracker Chocolate Coconut Steamed Cake. But it takes a bit longer to cook. 186 homemade recipes for steamed cake from the biggest global cooking community! Article by Helen. If I'm going to rate this cake, it should be 5 stars rating - very yummy!!! TQ. Cooking custard cake can be a little daunting for some since this cake requires a lot of steps. It is so easy to prepare that I love using it as my birthday cake base when I have no time or mood to prepare more ê¢__ _complicatedê¢__ Ô cake heeheeê¢__ Ô_ Ingredients For Chocolate Cake 180g butter Makes one 12 cm round cake or use double this amount to steam one 16 cm round cake. This is one of my another favorite cake recipe. I donê¢__ _Ê¢t normally like steamed cake but this is exceptional one. This is a cake that can be made at a moment’s notice, as it needs just a handful of ingredients, which are everyday items that you are likely to have stocked in your pantry or … Traditionally baked in a loaf pan, this tender, fine-textured cake has many flavor variations, including lemon, orange, and coconut. Thank you so much for sharing!!! Steamed sponge cakes are of a pale almond or light honey colour, due to the soft brown sugar content. Transfer to a mixing bowl. May 5, 2018 - Explore Yunxin Whitney Chong's board "Steamed Cakes" on Pinterest. vanilla extract, chocolate, butter, rum, … The convenient canned dairy adds a decadent creaminess to a number of desserts, sauces, and pasta dishes, but it's also useful in cocktails and shareable dishes like casseroles and nacho platters. Separate egg yolks from egg whites. Amp up your next meal with one of these easy evaporated milk-based recipes. You’ll never get enough of it! Craving for a freshly baked cake but ran out of flour? 288. I’ve seen several recipes for steamed chocolate cake and have been curious as to how the texture and taste would be for a cake that is steamed rather than baked. For sweet steamed cakes, you can add vanilla extract. It's easy to prepare as well. I bookmarked a recipe a long time ago that I found on The Little Teochew , but I was always too lazy to try out the recipe until now. Here goes the recipe for this cake ☻ What you need: 180 g butter 200 g caster sugar 200 g full cream evaporated milk It is especially prevalent in Hong kong and Guangdong province not only in yum cha restaurants but in traditional tea houses as well. I have seen several renditions of the same thing over the past week, so what I did was take the best–or what I thought would be–of what I saw and combine it, plus adding a touch or 2 of my own cake-baking rituals. My husband loves it, and when I made it again for my children it has become one of my children's favourites. Hey I’m 15 years old and i burnt down my oven lol and I LOVVVE baking. Merry Christmas & Happy New Year To You & Family, I tried this steamed Chocolate Cake & it was marvelous, just to like to confirm if I could double the recipe & make a bigger cake and what is the extended time of steaming, also, can I used aluminium foil pan for steaming & should I grease it. I use evaporated milk–only slightly reconstituted. This steamed custard cake can be the main attraction in your table in special occasion! Swirl the pan to distribute evenly. This is a recipe that was very popular in the 60s and 70s when evaporated milk was in everybody's cupboard. Jump to recipe. January 9, 2012 at 10:50 AM This cake will let you indulge the taste of decadent custard and soft, fluffy chiffon. Malaysian Dessert Malaysian Food Asian Snacks Asian Desserts Dessert Dishes Dessert Recipes Cake Recipes Chinese Cake Chinese Food. Evaporated milk is easily confused with condensed milk. It’s just like an easy version of the well-loved Kueh Lapis, and can be made with readily available ingredients. The best part of steamed cakes is that they can be easily changed to either savory or sweet flavor. Reviewed by millions of home cooks. I didn’t add it so the recipe can be changed to a savory one. See recipes for Chocolate Sprinkles Blossom Steamed Cake too. My Basic Steamed Cake recipe below is the standard where you can adapt to sweet or savory as you please. I haven’t tried it yet though. I got big steamer, that will help me a lot. But it can be a healthier cake…. Steamed Moist Chocolate Cake Bakericious. Aug 11, 2016 - An easy recipe for a Chinese dim sum favourite, ma lai gao (馬拉糕), a Chinese steamed sponge cake that's extremely soft and springy, fluffy, and tasty! I have no idea where the recipe originated. This easy chocolate cake recipe is hard to resist and take just 35 minutes to prepare. I wanted to make a milk flavored steamed sponge cake and so when I tried doing so, they turned out to become like cute blooming flowers. 1. See more ideas about steamed cake, food, steam cake recipe. Ma lai gao (Chinese steamed sponge cake), directly translated as Malay sponge cake is a very popular dim sum dessert in yum cha restaurants all over the world. Our most trusted Steamed Cake With Milk recipes. Set aside. Put some calamansi peels to the egg yolks in order to remove the stench from them. A perfect cake recipe for birthdays or any special occasion. 10 Put the steamed cake on a wire rack to slightly cool down before unmoulding. Which kind of chocolate would you like in the recipe? I submitted this recipe since I loved the gentle milky flavor. While pound cake is named after the original weight of its ingredients—a pound each of flour, butter, sugar, and eggs—most modern recipes do not follow these measurements. 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