Combine salt with flour. No worries! Thank you very much for your help. First, the mixture of eggs and sugar has to be beaten to the right consistency, very thick and slow to fall a drop. To Anonymous, It's the one at Yum Cha Chinese restaurants, not the not from bakery shops. Sorry. Skip. 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. 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. Cool on a wire rack. Do i really need to use a bamboo steamer? Hi LilyI made this cake tonight. 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? By lifting up your mixer, if the egg mixture drops after 3 seconds, that's very very slow, your egg mixture is blended well. To tigerfish,This steamed cake is different from MaLa Gou (馬拉糕), called GaDan Gou (雞蛋糕). He ensures that the lid is tightly closed while steaming. @noriko - I think cake flour over here in the UK is "pastry flour", it's a more finely milled version of plain flour. Instead of frying or boiling, the eggs in this recipe are steamed, with onion, green chilli etc. I guess the air was knocking out while folding in the flour. He starts steaming the egg over high heat for five minutes, then takes off the lid to let the steam escape. @Anonymous:Cake flour is a kind of low gluten flour, normally used for making delicate, soft cakes. And we're done! The texture of the end result is finer than those made from plain flour.You can get cake flour from any Asian stores. How to avoid it? I have been looking for that recipe for awhile but can't seem to find itThank You!Regards,Linda. A recipe that works best if an electric mixer with a wire whisk is used to beat the batter. :). 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. My mum used to steam this cake for us. I'm quite sure my egg mixture passed the 3 seconds test and I didn't over fold the flour. Pour the egg mixture into the flour mixture and mix until just combined and smooth. Add a few drops of vanilla extract. Chinese Steamed Egg: A Traditional Dish In Chinese Cuisine. The final batter will be more fluffy and airy. In Dim-Sum dictionary, I always know this as MaLa Gou? We are not showing you to how make a smooth Chinese steam egg which requires the perfect steam time, the right thickness, removal of bubbles, etc. My mom makes a savoury version where she puts chopped marinated pork underneath. Sprinkle with sesame seeds. I prefer cups & table spoon than grams. Add into the bowl together with small amount of sugar. May I know whether the egg white and egg yolks are separated for this recipe? 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. and is the end result of the cake supposed to be moist? it is a bit tiring to hold the bowl and the other hold the mixer over the simmering water! @Anonymous：oh, sorry to hear that. You might like to put a plate on top and avoid the surface of your cake from getting wet because of the condensed steam. Hi Christine, This cake reminds me of my aunt's steam cake. Cut and serve after slightly cooled. cake flour or AP one ? 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. A few weeks ago I had a huge failure with it too. can you post a ma lai go recipe please! Sift in flour into the egg mixture little by little, fold in gently. Thanks! Did you beat the eggs on fast or slow? Gather all the ingredients. I love steamed cake (just don't make them!) He then puts the lid on again and steams over low heat for four minutes. The temperature should be just warm because you don’t want to cook the eggs at this stage. Dear Christine, Thanks for your comment, I will try again! Dear Christine, I need your advise: I tried to make sponge cake twice: steam and baking. In cantonses it's called "Gee Mah Go" If you do, can you please kindly post? Pour mixture into cake pan. I will definitely be making it again in the future! I also sprinkle kinako powder over to make it more Japanese alike! Osme say that beatingeggs on slow speed helps to make it hold air better. I love this cake! You can reheat it in a wok before serving, if it cools down. For that, you can find it from Taste Hong Kong. I tried this yesterday and it came out great. On medium high speed, continue to beat till double in volume and the batter is thick, creamy and pale. Can't wait to try making this cake, it is my mom's favourite! @Christine@Christine's Recipes]Hi Chiristine, thanks for the tips. 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? It's a very common problem while steaming. Line bottom of a 23cm bamboo rattan basket with grease-proof paper. Very smooth and healthy. Steam Egg Cake. We have to look for a light, fluffy, thickened egg and sugar mixture with volumn increased, that incorporates as much air inside as possible. Pour out mixture into Thermo Server. To Clover,If you don't have a bamboo steamer, you can replace it with a tin. Thanks for sharing! It looks amazing =)~Kurious Kitteh, Hi Christine,This was delicious! 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. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! My grandmother always made it for me when I … Will it afect the texture? Can I do this by beating the eggs by hand or must I have an electric mixer? My parents said it was excellent..Fluffy and moist. After reading your post, it's time & my turn to made this for my mum to eat too. Yours deserved the name for its fine texture. place the cake … Test by an inserted bamboo stick or needle that comes out clean. Pour the cake batter into the prepared lined bamboo steam tray. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting). Hi Christine :)Thank you very much for your recipe!When folding in the flour, should i use an electric mixer as well or just a wooden spatula?My steamed egg cake turn out a bit wet on the surface which is about 1.5cm... do you mind to give me some advices?But the center and bottom portion turn out very fluffy and nice! Hi Christine,I tried makin this and it was a total failure. Makes measuring of ingredients a lot easier and more accurate. Add eggs to a large mixing bowl. The performance of every electric mixer is very different. can i use a sponge cake flour for the above recipe? Method . Love the light & strong egg taste from this eggy sponge cake & it’s steamed, so … 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. For more step-by-step recipes and cooking tips, visit my website at Thank you for the tips! cover with aluminium foil or place a pate to prevent water from entering while steaming cake. hi, I tried this recipe with maccha powder and its incredibly delicious dipped into treacle. Please let me know whether the texture of the cake is chewy or I did something wrong. Hi Christine,Thank you very much for your advise.Finally, I managed to do it right! Test by lifting up the mixer, if the egg mixture drops after 3 seconds, it’s done successfully. I love it! Hi Christine! Hi Christine, I have always loved your recipe and I finally tried your steamed cake today. Add sieved flour and mix with spatula until it’s well mixed. Hi Christine, I really like your recipes because of the fact that I can use my digital scale. Add eggs into a large mixing bowl of an electric stand mixer. 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? Texture is good too. DIRECTIONS. thanks heaps. “steamed water eggs”, because it is literally just steaming a water-egg mixture. 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. Steamed Eggs: Recipe Instructions. I used 6 eggs, 1 cup sugar, 1 cup cake flour. Such a beautiful history for such a beautiful cake! What about using self-raising flour? Using an electric mixer on high speed, beat eggs for one minute and add sugar slowly. @AnonymousThanks for your kind words. Just beat the eggs with sugar enough to increase its volume by incorporating as much as air into the mixture. There are two main parts that would make this cake won't rise. Any chance that you will demonstrate on you tube? Is that the same? Soymilk Steam Egg (2 ingredients, 8 minutes) | JewelPie January 6, 2014 […] The perfect Chinese steam egg is easy to prepare but difficult to master. I tried once with self raising flour & another time with AP flour! I really don't know why! This easy recipe is perfect for afternoon tea, or a coffee morning 55 mins It happened to me a nd I really don't know why? These buttery cookies were dotted and filled with bright red plum jam. The upper part of my cake is soft, fluffy but the bottom part (half of the cake) is heavy! @Anonymous：This cake is fluffy due to the air beaten into the egg and sugar mixture. I live in Melbourne and I don't think the supermarket stock cake flour here. Sift in flour and gently fold in with a metal spoon. Twice already! 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)? 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. Place eggs and sugar in a large mixing bowl and whisk until thick and lemon-coloured. Ingredients # 8 eggs # 160g castor sugar # 160g plain flour, sifted # 175ml ice-cream soda . Do not over mix. This is the most basic version of Chinese Steamed Egg. Add rest of ingredients. 1. It sounds great. @Amy Lee:Please refer to this post and convert the measurements.Same here. a unique way of preparing the traditional eggless sponge cake recipe, using a steamer. steam cake recipe, steamed chocolate cake, eggless steamed sponge cake with detailed photo and video recipe. Hi Christine,i tried making this steamed cake last night and it turn out nice. it turns out very aroma but a bit dry or hard but is still nice to eat consider this is my 1st try. I tried a sponge cake both : steam and baking: the batter looks very fine but when the cooking process starts...I have problem! Pre heat the oven? @Anonymous:The texture of this steamed cake is solely rely on the support of the air beaten inside. Hi, can I use normal flour for this cake? It can't wait too long as the air inside might escape, then your cake won't be fluffy.Hope this info helps. Hi Christine, the cake didn't rise .. Yes No No Preference. 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. Place the pan into the steamer. It totally fell all together, it was far from being spongy despite having a great frothy almost white dough. Made it for the first time. I remains heavy instead of light. I have tried twice and both times the cake didnt rise. Steam Egg Cake Recipes 754,770 Recipes. thank you. Reduce heat to a simmer, and place … 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. Thanks for sharing your recipe. @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. @AnonymousIt all depends on how well your electric mixer performs. wonder why. Perhaps you can say it’s the Chinese equivalent of Chawanmushi. To test for doneness, insert a bamboo skewer into the centre of cake should come out clean. Just wondering if plain flour and cake flour are the same. Blend on low for 3-5 minutes until smooth. all purpose flour, unsalted butter, dark brown sugar, confectioners sugar and 15 more. Line 9-inch cake pan with wax paper. yum!! Hi Christine, if you don't mind my asking - where do you get your recipes? @sue：Oh, the air inside could be knocked out. I live in UK and I don't think there is a general cake flour? hello! Meanwhile, line a bamboo basket with parchment paper. Needing your expert advice here. When it comes to beat the mixture of egg and sugar, don't look at the clock. Using low speed, gradually whisk in sifted all-purpose flour. What is the purpose of beating the eggs in a pan of warm water? Do you want to eat cake but you don't have an oven? Wil definitely try this as soon as I find out if I should use a hand beater or what. Thanks for the recipe Christine. Thanks a lot! Copyright © 2017 However, for some reason, my cake was very 'hole-ly' and tough. 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? It is light and spongey and so healthy! Taste is good just that the cake is not light in fluffy like shown in the picture. It is a tricky thing. 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! The time suggested in the recipe is only for reference. Even when flour is added, the volume won't decrease. Good luck with the next one. Oh! Perfect Chinese steamed egg. I did not know the Xishi-side of this cake. i always find American style cakes ones too sweet but can never find recipe that is close to the ones that chinese bakery uses. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. The cake was dry and tough, and pores were very big. Hi ChristineThanks for the recipies but alas to say I am one of the failures. is Ma la Gou = malay steamed sponge cake? (: hi christine, can i use granulated sugar, instead of custard sugar? A steamed egg cake is new for me. You might try wrapping your wok lid with a cloth to prevent any water drops on your cake surface. As eggs differ in size, the … I make the cake today and it is puffy and soft and chewy. 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. Once all of the eggs and sugar are well combined, continue to beat until you lift up the mixer, the mixture will only drop after 3 seconds. @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. @Lynn:If everything was done correctly, I really don't know what's the problem. Bring about 1 inch of water to a boil in a steamer or saucepan. it also sank in the middle. 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. Sift in flour into the egg … We love to make steam a small bowl of egg and serve it as a side dish or make a … Please tell me where I went wrong. The ratio of egg to water for his steamed egg is 1:1. Very light and healthy cake! It is also known as 蒸水蛋 i.e. @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. it is also known as a chinese way of preparing the cake which mainly deals with cake prepared from rice and egg The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. We have to look for the right consistency. It was still too dry and tough when I streamed it. This is going to be a recipe that I will be making a lot. . Adding a pinch of salt is to elevate the taste of the cake. Could that be the problem? I don't even bother trying recipes that used measuring cups anymore. To Anh,Aw, thanks for the lead.Haven't tried to use cream soda in making steamed cake. This method of beating whole eggs with sugar is quite challenging, I know.Might consider to take video if any chance. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined and sugar is dissolved. Hi Trissa,I don't mind answering your question. Use an electric mixer to beat until completely combined before adding another egg with sugar. 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)”. @sweetpea:It's really a smart move of getting a digital scale, and don't need to limit ourselves to try as many recipes out there. Treat friends and family to a Victoria sponge cake made with vegan ingredients. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Serve hot. lovely cake u made there. level up the batter and pat the pan twice to remove the air incorporated into the batter. You have to add an egg at a time, then beat with a small amount of sugar. I used self rising flour? Steam for 15 minutes, knife should come out clean when inserted. Could you pls advise how long as minimum the egg mixture should be beaten? I've been looking for the perfect recipe for so long! Could it be because the mixture was deflated when mixing in the flOur since I used only a small bowl to mix? Beautiful cake so smoth and fine crumbed. I've got so many cookbooks but everytime I visit your blog it's like I find another treasure! That will be just great indeed. Thanks. Very nice. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. Now that you've reminded me of it I'm making it again tomorrow! 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. Roughly how hot it would be to stir the egg and sugar in? Crack 3 eggs in a liquid measuring cup and note the volume. 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 ). Found some flour sunk below when I poured the mixture into the pan for steaming.Thanks for ur help! We can make soft and HEALTHY cake with ordinary tools. I have beaten the egg and sugar till it became fullfy and yet it still doesnt rise. if you have the recipe for this, would be please post. i was wondering is this the same type of cake that is used in birthday cakes from Chinese bakery? Using high speed, beat eggs for one minute until light and fluffy. The idea is to keep the mixture warm, not too hot. Beat on high for 5 minutes until creamy. Add a few drops of vanilla extract. Sift together flour, baking powder and salt. By the time I convert to cups from grams, I will loose my interest of making the dish. Could you tell me why ? I haven’t tried after all these years. 15min/37degC/Speed3.5 2. Thank for the share of your recipe. @Christine: this recipe is posted for me ( aka whitepolar ;)) on this forum by a lovely Singaporean aunty. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. http://www.huangkitchen.com, All guides © 2020 their respective authors. First you need to determine how much water or stock you will need. Tried 3 times and yet it does not rise. Place the filled bamboo tray onto a prepared steamer. About the temperature wise, the eggs keep getting cook though. No baking powder or baking soda needed. As always, ENJOY! That works too. Ok... this looks simple enough for me to try too! Put eggs and sugar into mixing bowl. 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. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm … I'm just a homecook, not an expert. Is very successful. Hi Christine,I live in Canada & have a bit of confusion about the measurment. Flour ? Great recipe for Steamed Egg Cake. Cover pot and heat water while you mix cake. Did you use a hand held beater because it won't be possible to use a stand mixer. Used to be the dim-sum after school. :( Sorry for hearing that. Thank you very much! @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. I definitely love steamed cake! The pores from your cake look so even and small, great job in the whisking over water bath! Now measure out water at the same volume as the eggs… :D Do you know a cake made out of cream soda as well? Break one egg at a time. This steamed pastry has the springiness of angel food cake but a fuller flavor, similar to a French genoise but softer and moister. In my post, I've written down a simple test of whether the egg mixture is ready or not. I love this cake...so light and soft...haven't had it for ages...yours look perfect! It did not really raise and became very yellow.I beat the eggs until very pale and I was sure it dropped after 3sec. This steamed cake is best served hot. Thank you for the wonderful recipe. When it comes to cooking this steamed cake, all you need are eggs, flour and sugar. We have this in Malaysia too. 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. 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. Dear Christine, I think I need your advise asap! :(. Or use a bamboo steamer with a lid on.The batter has to be cooked right away. Let me experiment if I get some cream soda or soft drinks. @AnonymousSure, you can beat by hand.Since it takes longer time and would be very tired, so I used electric mixer. It turned out superb! regards,elim. Would you like any vegetables in the recipe? =D. Why is the cake so fluffy and soft? It's very fine and delicious. Combine salt with flour. I might try your steamed one next time. Place in a wok (or a steamer), covered, and steam over high heat for 30 minutes. Christinewhat is cake flour? Am interested in learning that the name of this egg cake can be prefixed with 西施. Otherwise, the cake won't rise high and not soft. can i just use a steel one? We usually bake the egg cake in the oven. Line baking paper in the bamboo steamer. Thanks a lot@. Then, add in soda drink. 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. (I never seem to have cream soda or any soft drink around) http://bit.ly/cjpti5. Thanks a lot for sharing your recipes. Insert butterfly into and then pour in egg and sugar to beat until thick and fluffy and foamy light yellow. Pour the batter into the steamer. i do not have an oven, so i was looking for steaming version and found your recipe and tried out yesterday. :)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. I don't like doing lots of maths before cooking.Would you consider to invest an electri kitchen scale? 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. Some recipes are from my friends shared in "bring a plate" gatherings, some are inspired by many cookbooks, then mixing them all together and come up with my own (just like the recipe of Prawns with Coconut Milk and Crab Fat that you posted on your blog), some are my experiments done by scratch, some are taught by my parents. Continue to beat the eggs and sugar over high speed for about 5 minutes until the volume of the mixture increases, becomes soft and bubbling. I have found some video on Youtube on how to do the folding, and I will keep trying! Unfortunately, it didn't turn out well. Steam also! Thanks for sharing. The secret is simple. Style cakes ones too sweet but can never find recipe that is close the... 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High heat for five minutes, or until a toothpick inserted into the centre of cake that is used birthday! //Www.Huangkitchen.Com, all guides © 2020 their respective authors this pandan chiffon cake,... ’ s done successfully to this post and convert the measurements.Same here ( I never seem to find itThank!... Lot easier and more accurate say that beatingeggs on slow speed helps to make sponge &... Forum by a lovely Singaporean aunty of water to a French genoise but softer moister. Can get cake flour water from entering while steaming cake is solely rely on the support the... Sifting ) taste from this eggy sponge cake & it ’ s,! Add an egg at a time, then takes off the lid is tightly while... Is steam egg cake recipe for afternoon tea, or a coffee morning 55 mins a steamed egg keep cook!, line a bamboo steamer, you can replace it with a lid on.The batter to... Butterfly into and then pour in egg and sugar till it became fullfy and yet it still doesnt rise Japanese. 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Continue to beat until completely combined before adding another egg with sugar for steaming.Thanks for ur help t! ) http: //bit.ly/cjpti5 been sitting in my draft folder way long.. Result of the air inside might escape, then your cake from wet... To try too this, would be very tired, so … DIRECTIONS ca n't seem to find you... Your advise: I tried once with self raising steam egg cake recipe & another time with AP!... Dark brown sugar, do n't mind my asking - where do you know a cake made of. Please refer to this post and convert the measurements.Same here way long ago a unique way of preparing the eggless! Guides © 2020 their respective authors is a kind of low gluten flour, normally for... Mixing in the flour just that the name of this cake... so light and fluffy how as... Fullfy and yet it does not rise do n't have a bit of confusion about the temperature,! We can make soft and chewy basket with grease-proof paper, sugar, instead of steam egg cake recipe... Simple steam egg cake recipe of whether the texture of the fact that I will be making a lot easier and more.. Egg white and egg yolks are separated for this cake reminds me of it I 'm just a,... Advise.Finally, I tried to use a bamboo steamer with a small amount of sugar from MaLa Gou ( )... For more step-by-step recipes and cooking tips, visit my website at http //www.huangkitchen.com... Melbourne and I do n't mind my asking - where do you know a cake with... Have an electric mixer on high speed, continue to beat till double in volume and the hold! All-Purpose flour and gently fold in with a tin visit your blog it 's called `` Gee Mah ''... & another time with AP flour delicious dipped into treacle is a general cake flour electri..., if you do, can I use granulated sugar, confectioners sugar and 15.! Electric mixer to beat until completely combined before adding another egg with sugar is.... Measuring of ingredients a lot easier and more accurate it turns out very aroma but fuller... Flour and baking 1 minute from this eggy sponge cake recipe, steamed chocolate,!