Easy Traditional Chinese Steamed Egg Cake

A lovely Chinese Steamed Egg Cake – picture courtesy of blog visitor, Yen

My variation of a  steamed”Marble Eggcake” using some coffee flavour. I had used a Corningware casserole instead of a baking tray this time. :idea:

Good morning, dear friends, :D

Due to the large interest in the Malay Style Steamed Egg Cake recipe, I am posting another version of steamed egg cake – the more traditional Chinese one, which is healthier and less fattening. :wink: The ones that my mother-in-law used to make didn’t use ice-cream soda, which helps to make the cake rise more and become lighter.

The first recipe below is from a famous local Chef Amy Beh from her Kuali recipes collection. If you don’t have a rattan basket for steaming, you can use a round metal tray  like my mother-in-law did. The trick is to steam the tray for 5 minutes to get it hot, then lay the greaseproof paper and then pour in the batter, okay? :D

Easy Traditional Chinese Steamed Egg Cake – Amy Beh Method

Ingredients

  • 8 eggs
  • 160g castor sugar
  • 160g plain flour, sifted
  • 175ml ice-cream soda
  • Method


    Line bottom of a 23cm bamboo rattan basket with grease-proof paper. Place eggs and sugar in a large mixing bowl and whisk until thick and lemon-coloured. Sift in flour and gently fold in with a metal spoon. Beat in ice-cream soda until mixture is well combined.
    Pour mixture into prepared basket and steam over rapid boiling water for 25–30 minutes.

    I usually steam my eggcake in a wok (with cover) but I thought I would show you can use a large pot to steam this cake, too :idea:

    Chinese Steamed Egg Cake (Gai Darn Koh) – Method 2

    I tried this method one day when I didn’t have cream soda on hand and the cake turned out wonderful as well.  :wink:

    Ingredients :-

    6 large or AA-sized eggs

    1 1/4 cups fine or castor sugar

    1 1/2 cups all purpose flour

    1/2 tsp baking powder

    Method -

    1) Beat eggs and sugar in an electric mixer until frothy, about 20 minutes.

    2) Meanwhile, boil some water in your wok, or get your electric steamer ready. Line up a baking tin with some greaseproof paper and heat the tin up for 5 minutes in the wok or steamer….preheating up the container helps to raise the cake more.

    3) Sift the flour and baking powder in a mixing bowl.

    4) Slowly incorporate the flour mixture into the beaten eggs. Pour into the preheated steaming tin or container.

    5) Steam immediately for about 20 to 25 minutes.

    Enjoy this with a cup of your favourite beverage – I like to dunk mine into a cup of hot, creamy Milo! :wink:

    Baked Chinese Eggcake – lovely picture courtesy of blog visitor, Yen :D

    Hearty Appetites,

    choesf :D

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    120 Responses so far »

    1. 1

      stayinggold said,

      Hi, i was wondering if you need to use a rattan basket or can i use the ordinary baking tin?
      Thanks for this lovely post, ive been searching for the recipe for this egg cake for ages!

      • 2

        Tam said,

        Can, as long as you remember to put a layer of grease paper before you pour the mixture. I had tried it. and I had tried it with Alumimium foil, it turn out better :)

        • 3

          happyhomemaker88 said,

          Hi there and welcome, dear Tam :D

          Thank you for sharing your experience and your tips. Happy Cooking!

          With best wishes,

          choesf :D

    2. 4

      happyhomemaker88 said,

      Hi there and welcome, dear stayinggold :D

      I made this steamed egg cake with a different recipe just 2 weeks ago and I used a round baking tin to steam it. It turned out fine – the trick is to line the tin with parchment or greaseproof paper and then heat it up for a few minutes before pouring the batter into the tin.

      I didn’t have any ice-cream soda on hand at that time and I tried another recipe, which turned out very yummy and soft, too. My kids love eating it with a glass of Milo or kopi-o.

      Here is the recipe -

      6 large or AA-sized eggs

      1 1/4 cups fine or castor sugar

      1 1/2 cups all purpose flour

      1/2 tsp baking powder

      Method -

      1) Beat eggs and sugar in an electric mixer until frothy, about 20 minutes.

      2) Meanwhile, heat up your wok, sift the flour and baking powder.

      3) Slowly incorporate the flour mixture into the beaten eggs.

      4) Steam immediately for about 20 minutes.

      Hope your Steamed Chinese Egg Cake turns out yummy. Do let me know how yours go, okay?

      Have a great week ahead!

      With peace and joy,

      choesf :D

      • 5

        hunnyshinez said,

        hi, i tried ur recipe..the taste is good..but how come mine turn out to be hard? its not soft..:( does anythin goes wrong in between?

        • 6

          happyhomemaker88 said,

          Hi there and welcome, dear hunnyshinez :D

          I can only guess that perhaps, there was not enough air bubbles formed by beating the egg and sugar sufficiently, or perhaps, during the folding in of the flour, the folding was done for too long?

          With best wishes,

          choesf :D

    3. 7

      Cheng said,

      Hi, I am wondering where did you bought your rattan basket. Can you please let me know? Thanks!

    4. 8

      happyhomemaker88 said,

      Hi there and welcome, dear Cheng :D

      Here in Kuala Lumpur, there are many shops that sells rattan goods and baskets – I have a few types of rattan baskets and I got them from household supplies stores, art and craft shops (the baskets are used for floral arrangements, and supermarkets.

      I hope you will be able to find them. :wink:

      With peace and joy,

      choesf :D

    5. 9

      Anita Zanuni said,

      Hi ya, thanks for recipe, its was yum yum. Kids love it and cant get enough of it. My kids recommend their friends and I, recommend to my friends Sarah Fryer, Lizzie Irving, Lisa Lawerence, Claire Sigsworth, Sinead, and Saadya from Talbot Primary School. Leeds.

    6. 10

      happyhomemaker88 said,

      Hi there and welcome, dear Anita :D

      Thank you for your feedback on this cake, I’m glad your family and friends like it. It is a favourite of mine, too, when I don’t feel like having the heavier butter cake.

      Have a relaxing weekend! :D

      With peace and harmony,

      choesf :D

    7. 11

      clarissa hsiang-pai kao said,

      What is castor sugar?I am in the u.s.a. over 48 yrs.the other day I tried to make egg cake,with flour,sugar,baking powder,baking soda and pinch of salta little water and vanilla,and a few eggs.bake at 325 degree for 45 min.But the product did not raise at all.I do not know what happended?
      I miss so much the egg cake(chinese bakery’s)I am in a very small town,
      we have no chinese bakery at all.
      Would please mail me a simple chinese egg cake recipe?
      Many thanks
      Claeissa

      • 12

        happyhomemaker88 said,

        Hi there and welcome, dear clarissa :D

        I think it could be due to the addition of water to your egg batter and/or the eggs were not beaten long enough that could have caused the cake not to rise when you baked it.

        The recipe here is for steamed cakes and I am not sure if it will work as well for baking. Yes, I know those little baked egg cakes from Chinese bakeries – I used to eat a lot of them when I was a kid. But these days, it is harder to find this baked egg cakes.

        I have another version of the steamed egg cake recipe, which you can try baking -

        Here is the recipe -

        6 large or AA-sized eggs

        1 1/4 cups fine or castor sugar

        1 1/2 cups all purpose flour

        1/2 tsp baking powder

        Method -

        1) Beat eggs and sugar in an electric mixer until frothy, about 20 minutes.

        2) Meanwhile, heat up your wok, sift the flour and baking powder.

        3) Slowly incorporate the flour mixture into the beaten eggs.

        4) Steam immediately for about 20 minutes.

        Good Luck with your egg cake! :D

        With peace and harmony,

        choesf :D

    8. 13

      Vicky said,

      Hi, Dear Choesf:

      Thank you for this excellent recipe. Would you simply the recipe with cup, tsp instead of gram, ml, castor?

      I appreciate your help!

      Vicky

      • 14

        happyhomemaker88 said,

        Hi there and welcome, dear Vicky :D

        Okay, I will put in the measurements in cups and spoons, too, as soon as I can…and I will update the recipe here. :wink:

        Happy Valentine’s Day!

        With peace and harmony,

        choesf :D

    9. 15

      ayu m said,

      did anyboby know the recipe for coconut balsam (steam cake green in colour w coconut fillling inside) being trying to get the recipe. thks

      • 16

        happyhomemaker88 said,

        Hi there and welcome, dear ayu m :D

        I’m not sure exactly what sort of cake you are talking about here..where can we get this :?:

        Hopefully, someone else here may have the recipe. :wink:

        With peace and joy,

        choesf :D

    10. 17

      missylim said,

      hi, I tried making the cake twice with hong kong flour but failed twice…any idea why?

    11. 18

      happyhomemaker88 said,

      Hi there and welcome, dear missylim :D

      This recipe calls for normal or all-purpose flour to be used. I think Hong Kong flour is used to make steamed buns (pau) ? Why don’t you try using normal flour and see? :wink:

      Good Luck!

      With peace and harmony,

      choesf :D

    12. 19

      Michelle said,

      Hi!
      I am eager to try this recipe soon but I don’t have castor sugar. Will regular granulated sugar give the same texture and effect? And is this light/fluffy or is it dense? I prefer light/fluffy cakes :).

      Also can I use a glass pie dish and add no additional lining (parchment paper)?
      a picture of it: http://iweb.cooking.com/images/products/enlarge/100666e.jpg

      Thanks!

      • 20

        happyhomemaker88 said,

        Hi there and welcome, dear Michelle :D

        If you don’t have castor sugar, you can use fine granulated sugar and just beat the eggs until the sugar is completely melted, probably just a few minutes longer. The texture will still be light and fluffy. :wink:

        I have not tried steaming this cake without parchment paper (you can use greaseproof paper, too) and therefore, I can’t confirm if you can use just a glass pie plate (I have one like that, too). Perhaps you can try out with a light greased pie plate but be sure to heat it up for 5 minutes in the steamer (or oven) first. I have found this step helps to make the cake rise higher and be more fluffy.

        Do have a lovely weekend!

        With best wishes,

        choesf :D

    13. 21

      Doreen said,

      Thanks for the nice recipe !
      I have tried many others which failed, before finaly found your recipe on this :)

      The only problem I had was the cke is not thoroughly cooked. The top portion is but not the bottom part. I have steam longer than the recommended 20 mins. What went wrong?

      Doreen

      • 22

        happyhomemaker88 said,

        Hi there and welcome, dear Doreen :D

        I’m sorry I’m not sure what went wrong with your cake. :oops: Perhaps the batter was too high, i.e. the container is not wide enough? Or the eggs were not sufficiently beaten, i.e. not light and aerated enough? A tip is to preheat for 5 minutes the metal container used to steam the cake. Also, make sure that there is space between the water level and the bottom of the steaming container. :wink:

        Hope you cake turns out good the next time! :D

        With best wishes,

        choesf :D

    14. 23

      Carol said,

      Hi,

      I have a cousin who has a craving for Ji Dan Gao and I have been looking for a reliable recipe to make it for her. Having tried your cream puff recipe out, I have received great comments !! Thanks to you…. Now I will try the steamed egg cake next but was wondering since you have tried out both recipes, which one is better?

      • 24

        happyhomemaker88 said,

        Hi there and welcome, dear Carol :D

        Thank you for trying out my recipes here. I’m glad you had good feedback on your cream puffs. :wink:

        Between the 2 recipes, I prefer the second one as I don’t always have cream soda on hand. Besides, the second recipe is more traditional as my late mother-in-law often made this cake for our Chinese festivals and prayers.

        Happy Cooking!

        With best wishes,

        choesf :D

    15. 25

      Doreen said,

      Hi choesf:

      Thanks so much for the advice. I have tried to use a bigger container, and this time it turns out well. So what you said on the batter too high was very true :)

      Thanks again!!

      Doreen

      • 26

        happyhomemaker88 said,

        Hi there, dear Doreen! :D

        Phew! I’m really glad your Chinese steamed egg turned out well this time. After I had replied you the last time, I got a craving for this cake and made one immediately. I really like this type of cake – healthier as there is no oil and very light to eat. :lol:

        Do have a wonderful weekend!

        With best wishes,

        choesf :D

    16. 27

      Xinn said,

      Hi,
      May I know, with the amount of ingredients you stated, the final cake is suitable for how many servings? As in how many people?
      Thank you! :)

      • 28

        happyhomemaker88 said,

        Hi there, dear Xinn :D

        With this recipe, I have a cake about 8-inches in diameter and about 2-inches high…depending on one’s appetite, I guess this can satisfyingly serve 4 to 5 persons? :oops:

        Happy Cooking!

        With best wishes,

        choesf :D

    17. 29

      Jenny said,

      I’ve tried doing this cakes for few times but still not succeed….
      Fold means kacau rite?
      How should I beat the ice cream soda?By hand or mixer.

    18. 31

      happyhomemaker88 said,

      Hi there and welcome, dear Jenny :D

      I usually use the second recipe here that does not require the ice cream soda. To fold means to gently mix in using “up and down” motions…instead of clockwise or anticlockwise stirring. Folding ensures that the “air” from beating the eggs is not lost and the cake remains fluffy and light. Beat in the ice cream soda gently by hand.

      AA eggs means Large Grade Eggs. As the eggs go smaller, it goes down to B Grade and then C Grade. I’m sorry I don’t know how heavy a large egg is. :oops:

      Good Luck with your cake!

      With best wishes,

      choesf :D

    19. 32

      Sandy said,

      Dear Jenny,

      Maybe I can help with the size of the eggs… large (AA) means 60 gms each (600gms per box), smaller ones will be 55-59 gms or some even smaller 50-54 gms, this infos are stated on the label on each box.

      Hope this helps ;p

      Have fun and good luck!

      • 33

        happyhomemaker88 said,

        Thank you for helping out here, dear Sandy – I really appreciate it! :D

        That’s a good idea – the weight of the eggs is mentioned on the box. I usually buy a tray of loose eggs – 30′s. :wink:

        With best wishes,

        choesf :D

    20. 34

      Alice said,

      Hi there, thanks for sharing such a wonderful and simple recipe. Cake & coffee…what a delicious combination. Alice

      • 35

        happyhomemaker88 said,

        You are most welcome, dear Alice! Heheh, I like my steamed cake with a cup of hot Milo! Well, it’s good for any beverage because the cake is very light and non-oily :D

        With best wishes,

        choesf :D

    21. 36

      Yen said,

      Hi,

      I found your website very interesting. I am interested in making this steamed cake, but I don’t have an electric mixer. Is it fine to just beat the eggs and the sugar with a whisk for a few minutes? Will it work? Thank you very much!

      yen

      • 37

        happyhomemaker88 said,

        Hi there and welcome, dear Yen :D

        Thank you for your kind comments. Yes, if you don’t have an electric mixer, you can use a whisk….but you will have to spend quite some time beating to get a foamy, light yellow consistency to the eggs. It is better to use the second method here then – the one with the baking powder to help the cake rise. :wink:

        Happy Cooking!

        With best wishes,

        choesf :D

    22. 38

      Kaykay said,

      I have no idea why my sponge cake turned out very eggy. The egg smells very strong.

      • 39

        happyhomemaker88 said,

        Hi there and welcome, dear Kaykay :D

        Thank you for your feedback on the sponge cake. Did you eggs have exceptionally large egg yolks? I’m just guessing at the cause of your overly “eggy” steamed sponge cake. :oops:

        With best wishes,

        choesf :D

    23. 40

      Kaykay said,

      haha yeah my eggs are pretty huge, so the egg yolks also kinda big though. I should use smaller eggs instead?

      • 41

        happyhomemaker88 said,

        Good afternoon, dear Kaykay :D

        I use very large eggs, too….perhaps, it was due to the type of eggs…so happened your batch of eggs have that strong eggy smell….:wink:

        Do have a lovely week ahead!

        With best wishes,

        choesf :D

    24. 42

      Connie said,

      Thanks so much for the recipe. My 4 year old and I tried it out tonight, and it’s simple and delicious!

    25. 43

      MUTMUT said,

      tried the recipe – but the bottom of the cake turned hard,
      why??? what went wrong??

      • 44

        happyhomemaker88 said,

        Hi there and welcome, dear MUTMUT :D

        I’m sorry I don’t know why your cake turned out hard at the bottom. :oops: Mine was okay, light and soft.

        With best wishes,

        choesf :D

    26. 45

      MUTMUT said,

      tried agiain – this time it turned perfect. i think i didn;t beat the egg good enough/
      anyway happy chinese new year

      • 46

        happyhomemaker88 said,

        Happy Chinese New Year to you, too, dear mutmut :D

        Sorry for the late reply – my Internet connection was up and down these few weeks :roll: :oops:

        I’m glad your steamed egg cake had turned out perfect. Thank you for your feedback here. :D

        The other day, I was thinking about the baked egg cake slices (sponge cake fingers) that I used to eat when I was a kid – well, that’s more than 36 years ago. They were packed in a long tin. One day, I am going to steam this egg cake here, cool it down and cut into little rectangular slices (like bread) 1 cm thick…and then bake them gently in the oven (about 150 degree Celcius) until crisp. Then dunk them in a cup of hot Milo or chocolate or coffee for a great tea time snack! Yummy! :lol:

        With best wishes,

        choesf :D

    27. 47

      jenny said,

      Thanks for sharing your recipe of Ji Dan Gao. Have bake one – turn out to be super.

    28. 48

      Jenn said,

      When mixing the flour to the egg mixture using an electric mixer, what is the speed on the mixer and how long is it?

      • 49

        happyhomemaker88 said,

        Hi there and welcome, dear Jenn :D

        I usually use the lowest speed on the electric mixer and leave it on for about 10 to 15 minutes (depending on how frothy the eggs turn out) to beat the eggs, while I go measure out the flour and other ingredients.

        With best wishes,

        choesf :D

    29. 50

      yen said,

      Good afternoon to you, choesf

      It must be telepathy…..i was thinking about this steam cake of yours but unable to find it in my notebook…….then here i come…..and bingo! there it is!! so very happy. I am going to try this out soon but have questions for you har!

      1) Cup means 250ml?
      2) Can I use muffin tins instead, 6 pcs in a tray then I oil it with butter?
      3) Forthy means like foams with soft peaks or stiff peaks? (i am using my hands to beat it)

      Awaits your response. Thank you.

      do take care
      yen

      • 51

        happyhomemaker88 said,

        Good afternoon, dear yen :D

        Wah, this cake will go so well with a hot cup of coffee or Milo…so yummy hor! :lol:

        1 cup in this recipe means the measuring cup size used for dry ingredients…not the liquid measurement cups. I guess you can try using muffin tins…let me know how the cakes turn out and I may just follow your style of making this steamed egg cake.

        Frothy means the whole eggs mixture are beaten until very bubbly and whitish, not just the tops. If you are using hands to beat the mixture, I’m afraid it will take you a long time and you will be very tired. Using those “spring” type metal beater will help…the type used by the older generations to make this cake.

        Hope your cake turns out well!

        With best wishes,

        choesf :D

    30. 52

      yen said,

      Good afternoon to you, choesf

      Thanks. Oh yes, should be for dry one. My measuring jug has both ml (for liquid) and grams (for dry). So your one cup means how many grams? 250 grams har?

      As for the egg beater, i will be using two together surely will beat faster and better loh!

      The other day, intending to make banana muffins but instead i made a mistake read the wrong recipe for making banana cake, so how! all the ingredients mixed already, i went ahead, still put into muffins tins and it turned out to be moist and fluffy and delicious too! So I feel it should be ok. After all, how the cake know whether it is rattan basket or metal tin or muffin tins, if it works for one then it should work for the rest too!

      do take care
      yen

      • 53

        happyhomemaker88 said,

        Good afternoon, dear yen :D

        I’m afraid I don’t know the weight of one cup of flour. :oops: I have a set of plastic measuring cups of various sizes for dry ingredients and I used the one that says “1 cup”. :wink:

        Maybe we can make cupcakes in this manner, too. :lol:

        Do have a wonderful weekend!

        With best wishes,

        choesf :D

    31. 54

      yen said,

      hehe choesf

      Yeah, will try loh! ):

      do take care
      yen

      ps hv u done yr qing ming already? i did ours last sat, ending so hor

      • 55

        happyhomemaker88 said,

        Good evening, dear yen :D

        Yes, my family also did the Qing Ming prayers last weekend, too – on Sunday yesterday. We like to go after the actual date as there should not be too many people and big crowds. However, we noticed for the last 2 years, more families were also praying Qing Ming after April 5. Not sure if they had postpone their normal timing or just that more people are praying to ancestors now that economy is bad.

        How’s the weather in Singapore? Here in KL, it is sooooo humid and hot, despite almost daily rainfall. The heat is making it harder to do my chores and cooking….I seem to be dragging my feet more these days. :roll: :lol:

        I just finished cooking dinner – chicken stirfry with oyster sauce/ginger/raisin wine, stirfry pea sprouts, canned sardines with sliced onions/tomatoes and a claypot of arrow root/pork rib/chicken feet/honey dates/red dates/carrot soup. Oh, I forgot to tell you I have a new kitchen toy – a large claypot which I have started experimenting with some soups and some recipes. I was supposed to blog about it here but my brain is not cooperating with me to write in this heat. :oops:

        So far, it is true that food cooked in claypot is really more delicious. I was thinking…maybe I will make some “naan” bread and tandoori chicken, see if my claypot can be used as a tandoori oven. I always wanted to cook those at home. This claypot can be used as an oven to bake cakes or roast chicken, too…it is a giant soup pot. :wink:

        Oh, guess what? My washing machine broke down last week :roll: and the first day after that, I washed my family’s dirty laundry by hand….wow, it was a exhausting job doing 6 person’s laundry. I think I used a lot of water and electricity for that job! :lol: After that, I just sent the clothes to a laundromat nearby. I was thinking sometimes, better to spend a little money than to suffer from backaches and rough hands from all the washing. :roll:

        Heheh, sorry got a little long winded here, but thought to chit chat with you since I didn’t email you for quite some time already hor. :D

        Take care and do have a relaxing evening tonite. It is always my favourite time of the day when I have finished my hectic schedule for the day, dinner is ready and I had a cool shower. Ah….bliss…. :lol:

        With best wishes,

        choesf :D

    32. 56

      yen said,

      Good afternoon to you, choesf

      Wow, quite a long chit chatting loh! After such a long spell of hot hot humid days, yesterday evening abt 6pm it really rained cats and dogs and i was admiring and enjoying the rain tit tat tit tat coming down like thick threads of curtains while closing my windows. What a lovely sight!

      Today, it is back to normal, hot sun and perspiring bodies aiyah! now taking a break after lunch.

      Ah….claypot can also use for making KAYA which I tried recently and it turned out so much better than those sold in the confectionary! If u r interested, can email u the recipe hor! No idea abt the naan bread whether can or not lah!

      Abt Qing Ming, actual date is Apr 4 or 5 every year! I was so tired too after the many hours of burning the joss papers.

      Yes, do take care of your backs, knees and legs as we are one year older this year.

      do take care
      yen

      • 57

        happyhomemaker88 said,

        Good afternoon, dear yen :D

        Hahaha…I sure love the way you described rain …. tit tat tit tat. :lol:

        Another reason why I like to do as much cleaning as possible at a time is because this humidity is making me sweat buckets…so, I try to do as much as possible. I just finished cleaning my ground and middle floors, tried to do the top floor (bedrooms) but can’t as I ran out of time in the morning and I had to shower before I fetch my children from school loh.

        3 of my kids suddenly got a bad sore throat in just a few hours…must be some strong bug in the air…and this is despite me making cooling drinks for them. I just boiled another pot of the Miracle Vegetable soup and hope this will bring the heatiness down for them. So, tonight will be white porridge and some simple dishes for dinner. :wink:

        Oh, I sure would love to have your kaya recipe and I am going to email you now for it! Hope you are having a cooling day at your end…here the rain just started but the humidity level is so high, the air feels thick. :roll:

        With best wishes,

        choesf :D

    33. 58

      yen said,

      Good afternoon to you, choesf

      There is a little time this morning for trying out your recipe with mum’s maid.

      1) use muffins tin (12 small muffins)
      oil it with butter then steamed for a few minutes, while waiting for her to beat the eggs and sugar. It took a long time at least 45 minutes and not sure that is the right consistency…..frothy means what har??? anyway from yellowish it become whittish…so we stopped, so very tiring…..

      by the time batter is ready, muffins tin already cooled….then we steamed it for ten minutes only…..hmmm…cake is spongy but it sticked at the sides (maybe the tin is not warm enough)….at one go, i finished 6 small muffins with a cup of milo…not enough leh!

      2) use alumnimum tin (for making pie or quinche)
      oil it with butter then steamed for a few minutes, add in batter and then steamed for 25 minutes….this time the cake come off easily from the tin (because it is still warm when batter is added).

      Hmm….cake is light, spongy and yummy! just like pandan chifon cake……in fact i could finish the whole 12 pcs but …..no lah watch my weight har!

      The meansurement is solved because sis measuring cup is the same as yours, so we used the exact measurement.

      Only problem that i have is the cake is flat at the top whereas yours is dome in shape. Dont understand why har??

      Thank you for sharing with us your lovely recipe!
      do take care
      yen

      • 59

        happyhomemaker88 said,

        Good evening, dear yen :D

        Ah, finally you tried out this cake. I’m glad you had your mum’s maid to help you beat the eggs…..otherwise, you will be kaput from all that beating. Heheh, frothy means very light with tiny air bubbles and you are right – the colour is lighter. In the olden days, our grannies used to beat patiently by hands. I don’t remember my late mother-in-law complaining last time. :lol:

        Wow, thank you for your feedback. I have never used just the tin only as I usually line a piece of parchment or greaseproof paper, following my mother-in-law’s style. I don’t know why some cakes rise more though :oops: But one thing is for sure, the cake is gone very fast, just like you….I can eat many slices with just a cup of hot Milo hor. One thing good about this cake, if we cut down the sugar content, it is not too fattening as it has no oil in it. Even with chiffon cake, it has oil. :wink:

        All this talk about steamed egg cake makes me yearn to make some. I must go buy some fresh Omega eggs tomorrow. :lol:

        Good Night!

        With best wishes,

        choesf :D

    34. 60

      yen said,

      Good afternoon to you, choesf

      Just had a lovely half pce of your steamed cake which we made again today!

      This was how: use 2 eggs (1/3 of your recipe) and the rest of ingredients also in this proportion.

      1) beating the eggs with sugar
      using slightly less sugar this time, beat with 2 eggs using 2 egg beaters, took 25 minutes from yellowish to whittish creamy like sour cream colour but runny
      2) butter all the sides of a pandan chifon cake pan (the one with the hole in the centre) then heat it up in the steamer. There was water in it after steamed but we did not pour away and the bottom of the cake is wet. Next time, i think we should pour away the water….
      3) steam for 25 minutes

      We could not wait for it to be cooled, so use a fan to blow and waited for 20 minutes then we cut into pcs and ate it so quickly and within minutes the cake disappeared! At this speed you would know how tasty and delicious it was!

      Well, we are going to make it again next week but this time bake in the oven!

      Thank you once again for sharing with us this lovely recipe!
      Have a nice weekend with your family members.

      do take care
      yen

      • 61

        happyhomemaker88 said,

        Good evening, dear yen :D

        Wow, thank you so much for your enthusiastic feedback on your steamed egg cake. Heheh, I have a big smile on my face as I am typing this …. visualising in my mind how your cake was gone so fast. :lol:

        Do you remember those baked rectangular pieces of egg cakebiscuits sold during the days when we were children – it was very popular and sold in tins :?:

        Nowadays, very hard to find those. Sometimes, I cut my steamed egg cake into slices and then bake for a short while in the oven, about 10 minutes or lesser until just slightly brown at the edges. When cooled, they become light, sponge cake biscuits.

        Do have a wonderful weekend!

        With best wishes,

        choesf :D

        • 62

          happyhomemaker88 said,

          Thank you very much, dear yen, for allowing me to post your beautiful steamed and baked egg cake pictures! :wink:

          With best wishes,

          choesf :D

    35. 63

      Athena Kawasaki said,

      Hi Choe-san,

      I’ve had these cakes from the Chinatown bakery. Yours look fantastic. I thought I’d give your recipe a try. What is ice-cream soda? In New England, ice cream soda means soda (aka Sprite, 7 Up, Cocoa Cola, Root Beer, …) with a scoop of ice cream in it. It’s a great drink, but I’m pretty sure not for steamed egg cake. I have a bottle of Enos. Is that like ice cream soda?

      • 64

        happyhomemaker88 said,

        Hi there, dear Athena-san :D

        This cake is a very traditional, Chinese cake that is simple to make and tastes heavenly without the calories of oil. Steamed cakes are not as heaty as baked cakes.

        When I was in the US, I didn’t see any “ice cream soda” and I think that is only found in this part of the world? It is just a soda like 7-up but it tastes like ice cream, hence its name. :wink:

        Usually, I would follow the second recipe here – the one without the ice cream soda. It works as well, too! The ice cream soda and its fizz is to give the cake more lift and fluffiness. My late mother-in-law’s egg cake recipe just had 3 ingredients ===> eggs, sugar and flour. But it was not as light as those that we make with added baking powder or ice cream soda.

        I would think the closest in taste to ice cream soda is 7-up. Maybe you may like to try that? Let me know how it turns out if you do. :wink:

        Do have a lovely weekend!

        With best wishes,

        choesf :D

        • 65

          Athena said,

          Hi Choe-san!

          Thanks for your reply. It is unusually hot and humid here today. All the insects are out, as I just found out when I stepped into my slippers this morning and “found” a wasp in the toe. As soon as the swelling from the sting goes down, I am going to the supermarket. From your description, the ice cream soda sounds really similar to something we have called cream soda. I’m going to try it and will let you know the results. This cake sounds much healthier than the American cakes, especially since it is less sugary and less heaty from not using and oven. Perfect for a day like today. BTW if you like yogurt, I think it is supposed to be a very cooling food. We always eat it when we feel heaty, though my dad doesn’t like it that much. ヾ(*^。^*)ノ
          Have a great weekend!
          Athena

        • 66

          happyhomemaker88 said,

          Hi there, dear Athena-san :D

          I’m sorry your got stung by a wasp – hope your toe is feeling better by now. Thank you for your information on yogurt being a cooling food – I didn’t know that. Ah, now I can eat those flavoured/fruity sweet yogurt whenever I feel heaty. That’s about the only type of yogurt that I take….I don’t like the taste of plain yogurt (tastes and smells like vomit to me :oops:) and fresh milk.

          Have fun making your steamed egg cake! :D

          Do have a wonderful week ahead!

          With best wishes,

          choesf :D

    36. 67

      Athena said,

      Hi Choe-san,

      Thank you for the wonderful recipe. I was able to buy some A&W brand Cream Soda (vanilla flavored) to try on the cakes. They turned out spectacularly fluffy and light as a feather. This recipe may be better than the cakes I’ve bought in the Boston Chinatown. BTW, I tried a little experiment with some of the batter to make a microwaved mini-cake. It turned out okay, but the steamed version is much much better.

      Thank you once again! (ノ^∇^)ノ“
      Athena

      • 68

        happyhomemaker88 said,

        Hi there, dear Athena-san :D

        I’m glad you could find some Cream Soda and your steamed egg cake turned out fantastic! So, from your little experiment, we now know that the microwave version will work but it won’t be as good as the steamed one. Thank you for sharing your experience here. :D

        Sigh….today’s heat and humidity has been exceptionally bad, so much so that I am just sitting around, not able to do much. I have decided not to cook today and I am avoiding going to the kitchen. :oops: :lol:

        With best wishes,

        choesf :D

    37. 69

      [...] Just steam ‘em! Chinese Steamed Egg Cake Recipe adapted from HappyHomeMaker [...]

    38. 70

      yen said,

      Good evening to you, choesf

      Wow, so happy to see my pictures gracing your blog here! Thank you!
      Just shows even a novice could bake by following your recipe! it rocks!

      Hope this will encourage others to go for it! don’t hestitate.

      Thank you for sharing with us your recipe.
      take care
      yen

    39. 71

      angela said,

      Hi,
      would like to ask :) do we need to add in water in the recipe and why? Coz, as far i can remember from my mom’s recipe…. she do add in some water.
      second ques, can i replace the sugar? coz some of my family members are Diabetic :)

      Thanks and regards
      angela

      • 72

        happyhomemaker88 said,

        Hi there and welcome, dear Angela :D

        From what I know and from how I saw my late mother-in-law made this cake, there is no water added. Maybe there is a reason why your mom added some water. May I know how much does she add and if her recipe is similar to this one? This way, we learn another recipe for this yummy steamed egg cake. :idea:

        Regarding replacing the sugar, I’m afraid I don’t know the answer :oops: , maybe you can try out this recipe without the sugar and see how it turns out. :wink:

        With best wishes,

        choesf :D

    40. 73

      Sophie said,

      Hi,

      Thanks for sharing your recipes.

      I tried your Steamed Egg Cake recipe (method 2) and the cake turned out soft but the texture was rough. Any idea where could I have gone wrong?

      • 74

        happyhomemaker88 said,

        Hi there and welcome, dear Sophie :D

        I’m afraid I don’t know what went wrong with your cake but I can only guess? :oops:

        I remember the first time I made this cake when I was younger and the texture of the cake was rough, too. The differences in that method I had used earlier and this recipe were these :-

        1) I didn’t sift the flour

        2) there was no baking powder used earlier

        A few weeks back, I tried using “Superfine Flour” for making cakes and the results turned out even better! The texture of the cake was very fine and light. I had also used Kampung Eggs (free range chicken eggs) and the “eggy” aroma of the cake was very strong and the colour very yellow. :idea:

        I also tried adding in some coffee to make the cake a “Marbled Coffee Steamed Egg Cake” but the coffee taste wasn’t very strong. :oops: I had taken a photo and will try to remember to post it here. :oops: :lol:

        With best wishes,

        choesf :D

    41. 75

      happyhomemaker88 said,

      Good evening, dear friends :D

      I had just uploaded 2 photos here – one of a “Steamed Marble Cake” and the other of how the cake was steamed in a large pot instead of a wok. I thought of giving the cake a variation by adding some coffee flavour. :idea:

      With best wishes,

      choesf :D

    42. 76

      yas said,

      I followed method2,used casserole over a wok filled with hot water. After25mins, cake rised and i poke with satay stick to ensure it is cooked before i removed from wok. However when i cut it after i let cool, i noticed some area at the bottom are still wet. I was dissappointed to see it. Where went wrong?

      • 77

        happyhomemaker88 said,

        Hi there and welcome, dear Yas :D

        I’m sorry I’m not sure exactly sure why the bottom of your cake was still wet and can only guess. :oops:

        Prior to putting in the batter, did you heat up your casserole by leaving it to steam in the wok for 5 minutes first? That helps to warm up the batter at the bottom and start it cooking compared to the rest of the batter.

        If yes to the above, did you check to see if there was any water that could have collected in the bottom of the casserole from the steam in the wok, before you pour in the batter?

        Be sure to leave 1 inch of space between the water and the bottom of the casserole so that there will be even distribution of steam in the wok. The temperature of steam is higher that boiling water. :idea:

        If you have done all those, then perhaps you may need to steam your cake for another 10 minutes more or so. Unlike baking cakes, this cake can be steamed longer. My late mother-in-law would make a large tray of eggcake and she steams it for 1 hour.

        Hope this helps to “troubleshoot” …. Good Luck! :D

        With best wishes,

        choesf :D

    43. 78

      yas said,

      Hi,

      Noted, i guess i didn’t leave enough space between the water and casserole, i let it sit on the water!

      will try again .

      thank you vm.

      • 79

        happyhomemaker88 said,

        You are most welcome, dear Yas. Hope your next steamed eggcake turns out perfect for you! :D

        With best wishes,

        choesf :D

    44. 80

      Lily said,

      Hi Cheosf

      Thanks for sharing the steam sponge cake recipe. I tried and it turned out well except I found the cake a bit ‘hard’ not as fluffy. The colour was right, cake did rise and not too eggy smell. Would using self raising flour make the cake lighter? Used the method 2 recipe. It’s my favourite and will try again. But will wait for your response.

      cheers
      lily

      • 81

        happyhomemaker88 said,

        Hi there, and welcome, dear Lily :D

        Yes, using self raising flour is good, too, but you would have to omit the baking powder. If the instructions in the recipe have been followed and the cake is not fluffy still, it could be due to the flour. For my latest “marble eggcake”, I tried using superfine flour for cakes and cookies and the texture of the eggcake was really fine. Another tip is to sift the all purpose flour twice to give it air and lightness. :idea:

        Good Luck and hope your next cake turns out perfect for you! :D

        With best wishes,

        choesf :d

    45. 82

      Lily said,

      Hi Cheosf

      Thanks for your reply. Does beating the egg mixture for 20 min and steaming for 20-25 min could affect the texture of the steamed egg cake? I remember that the cake was steamed in a big basket, sold by the hawkers in M’sia. Do you think using a basket rather than a tin produce a better resulf?? Problem is I’m in Aust and won’t know where to get the basket.

      Thanks and cheers
      lily

      • 83

        happyhomemaker88 said,

        Hi there, dear Lily :D

        I would think using a basket lined with paper would produce a better result. But so far, my late mother-in-law and me have been using tins only. Her cakes were made with 30 eggs at one time and she used a giant metal tray. Beating the eggs for a good 20 to 25 minutes will build up good froth and air in the egg mixture, thus giving it a light texture. The baking powder helps the flour to rise well and become light. However, my late MIL didn’t use any baking powder in her time and her cake is still very soft but not as light. Another thing to be sure is the eggs must be as fresh as possible and be at room temperature before beating. :wink:

        With best wishes,

        choesf :D

    46. 84

      Anna said,

      Hi,
      I have been looking for a recipe like this and I can’t wait to try it! :)
      Question, can you add instant yeast?

      Thanks

      • 85

        happyhomemaker88 said,

        Hello there and welcome, dear Anna :D

        I am not sure as I have not tried adding yeast before. :oops: However, this recipe doesn’t require yeast, which may alter its taste, I think. I noticed sometimes, I may had put too much baking powder and then the “eggy” taste was not so good and I could taste the baking soda.

        With best wishes,

        choesf :D

    47. 86

      ssfatguy said,

      Hi! I’m just wondering, if i use a normal wok, will the condensation on the wok cover dripping back into my kai tan koe spoil the cake?
      My mum says we can’t make it unless we buy the rattan steamers…

      Thanks :-)

      • 87

        happyhomemaker88 said,

        Hello there and welcome, dear ssfatguy :D

        Yes, when a normal work is used, there can be some water condensation dripping back onto the kai tan koe, thus making some spots of the cake wet and not so nice looking. If there is enough space between the top of the cake and the bottom of the wok cover, place a piece of muslin or thin cloth over the wok to prevent water from dropping back onto the cake. :idea:

        For my cake in the large metal pot as shown in the picture above, I covered the pot with a piece of cloth and then placed the pot cover over the cloth, making sure that the cloth is firmly fastened and didn’t drop onto the cake batter. :idea:

        So far, my late mother-in-law had been steaming her eggcakes in a large aluminium trays for many years with success and I have been using metal baking trays and even a Corningware casserole pot as shown in the picture above. I am guessing using rattan steamers will allow the steam to flow better into the cake batter. :wink:

        With best wishes,

        choesf :D

        • 88

          ssfatguy said,

          you said:
          “If there is enough space between the top of the cake and the bottom of the wok cover, place a piece of muslin or thin cloth over the wok to prevent water from dropping back onto the cake”

          i’ve been turning this over my mind too – we have deep stock pot, maybe i can use that, but im very glad to get validation from you as it it makes me feel more confident before – it has been done before; it can be done! :D

          thanks for sharing your numerous examples – i find that very helpful when talking to people who can cook, because i am a particlarly fussy cook. I like to cook Cantonese dishes, and I am a purist – so someone like Kylie Kwong-who i’m sure means well, btw-makes me cry.

          i once saw her toss triangle-sliced carrots and cucumbers into her Hokkien mee :O

          i look forward to chatting with you again. i don’t have a food blog, but i definitely love cooking, and am just starting to learn how to bake.

          i’m a woman btw, 39yo – i just chose this name, ssfatguy because i found this funny picture of a fat man on a red bot sinking it, while eating a hamburger. you’ll see it when you google ssfatguy. :-)

          i will stay in touch, and let you know how it turns out :-)

        • 89

          happyhomemaker88 said,

          Good morning, dear (lady) ssfatguy :D

          Heheh, I was imaging a fat guy in SS, Petaling Jaya when I saw your username. :oops: Thanks for clearing up my misconception. :lol:

          Heheh, my husband is a purist like you, too – he gets all flustered up when I try to modify his mom’s recipes (they are Hokkien, I am Hakka). I remember on one occasion, I added some other ingredients to a Tau Yew Bak (Braised Pork Belly in Garlic and Soy Sauce), he said it didn’t taste like his mother’s! :lol:

          Do drop by anytime you like and we will have a cup of virtual tea or kopi here together! :wink:

          With best wishes,

          choesf :D

    48. 90

      Eeyore said,

      Hihi!

      I try baking tis today using your recipe but after i steam, it rises then collaspe and all the sugar like become at the top of the cake. Any idea why is tis so? My three kids loves the taste though….

      Thanks for the awesome recipe!

      • 91

        happyhomemaker88 said,

        Hello there, dear Eeyore :D

        Thank you for your compliment on this recipe. :wink:

        I’m afraid I don’t know why your cake collapsed after rising and the sugar went to the top of the cake. :oops:

        With best wishes,

        choesf :D

      • 92

        Chris B said,

        Did you take the steaming lid off before it was finished cooking? i.e. to check that it was coming on nicely? Because if you let cold air get to a cake before it’s cooked all the way through it will deflate.

        • 93

          happyhomemaker88 said,

          Good morning, dear Chris B :D

          Thank you for coming to the rescue! I wasn’t sure why the cake deflated. Now I know. :wink:

          Do have a wonderful day!

          With best wishes,

          choesf :D

        • 94

          eeyore said,

          Hi,

          I actually tot its the prob too. But then, i tried steaming for a full 15mins before checking n still it is slight deflate. Duno wats wrong. Thanks for ur advise. :)

        • 95

          Chris B said,

          Hi Eeyore,

          That’s the thing with baking, it’s not like normal cooking where you can deviate slightly from the recipe. It’s more like science and you have to follow the recipes to the letter. So if you check up on it after 15 minutes you’re still checking it at least 10 minutes too early. The recipes above all say steam for 25-30 minutes, so you mustn’t check till then as it will be like a souffle and sink. After 25 minutes you can check very very quickly with a skewer to the centre to see if it comes out dry. If not leave for the extra 5 minutes.

          I hope this helps.

          Chris.

    49. 96

      zoe said,

      l will tried to make the cake but afraid not successful as first time making cake. Recently had a bad sore throat, had seen you mentioned a miracle vegetable soup for a sore throat. May i know the ingredient . Thank

    50. 98

      confuddled said,

      Hi

      Tried the cake turned out perfect, but was a little dry…… is it possible to over cook? also can I use fructose sugar instead? and add a little olive oil to make it more moist?

      Thanks for the recipe was a real treat to make : )

      • 99

        happyhomemaker88 said,

        Hello there and welcome, dear confuddled :D

        This cake is not as moist as those cakes that have butter/margarine/oil in them. That’s why I like to dunk my slice of egg cake into Milo when I eat it. I am not sure if adding a little olive oil will make this cake more moist, and I have not tried using fructose sugar either and therefore, I’m afraid I can’t offer any advice there. :oops:

        With best wishes,

        choesf :D

    51. 100

      Kelly said,

      I’m so excited to have found this recipe, the last time I had this cake proper was 20 years ago. Looking forward to making it this week.

      • 101

        happyhomemaker88 said,

        Hello there and welcome, dear Kelly :D

        Wow, that sure was a long time ago since you last had this steamed egg cake. Hope you like this recipe. Remember to have it with your favourite beverage, like coffee or hot chocolate. :wink:

        With best wishes,

        choesf :D

    52. 102

      apple said,

      How to measure the amount of flour if i do not have weighing scale at home?

      • 103

        happyhomemaker88 said,

        Hi there and welcome, dear apple :D

        You can follow my second recipe shown above – the ingredients are measured in cups. :idea:

        With best wishes,

        choesf :D

    53. 104

      hello said,

      hello :) i tried making it but it didn’t rise much and the cake was kinda dense, what could be the problem? is it because i used plain flour? i also used aluminium foil, can it be a substitute for baking paper? thanks :)

    54. 105

      hello said,

      or is it because after i completed making the batter, i left it there for some time?

      • 106

        happyhomemaker88 said,

        Hi there and welcome :D

        I have used plain flour to make this cake and I feel the aluminium foil shouldn’t be a problem either. Usually, it is best to steam the cake right after the batter is ready…otherwise, the ‘air” in the batter will get “deflated”. :idea:

        With best wishes,

        choesf :D

    55. 107

      emmi said,

      looked easy but need to try it out

    56. 108

      lawrence loh said,

      instead of using baking powder can we use self raising flour to make stream egg cake

      • 109

        Hi there, dear Lawrence :D

        Good question there! Yes, you can use self-raising flour to make this cake, too – actually, the texture of the cake will be even lighter and better. :idea:

        If I have self-raising flour, I will that first, and only if I don’t have that, I will use normal flour with baking powder. Most of the time, we tend to have normal flour in our pantry and if we decide suddenly to whip up this tasty cake in a jiffy, the baking powder will help rise the cake properly.

        You can add a little cocoa or coffee powder into the flour to give the cake a different flavour, too! :idea:

        With best wishes,

        choesf :D

    57. 110

      emerald said,

      I was never good at baking cakes but succeeded in making this gai dan gou (my first attempt) last weekend. I was very happy and my girl loved eating the cake very much. Haha, she was asking me to make it again the next day.

      I think I’ll also make some for my mom and in-laws soon.

      Thank you for the great recipes.

      • 111

        Hi there, dear emerald :D

        Heheh, I am also not very good at baking :oops: – I tend to make regularly this simple steamed egg-cake and banana muffins for my family. :lol: My eldest daughter is more adventurous in baking, though.

        I’m glad this recipe worked well for you and your daughter love the cake. It’s certainly a much healthier cake without the oil, and it goes so well with a hot Milo or tea or coffee. :D

        With best wishes,

        choesf :D

    58. 112

      emerald said,

      Hi choesf,

      I added some freshly squeezed pandan juice & milk to the batter, the cake turned out tastier.

      • 113

        Hi there, dear emerald :D:

        Wow, that’s a wonderful idea indeed for changing the flavour of your steamed egg cake. The pandan juice and milk should make this cake taste like the baked Pandan Chiffon Cake, minus the oil! Thank you for sharing your tip. :wink:

        With best wishes,

        choesf :D

    59. 114

      Pat Tan said,

      If I steamedthe cake more than 30 mins it turn out on top of the cake have brown spotty on it Please help me and thank you. Best wishes, Pat tan

    60. 115

      Pat Tan said,

      Reply please

    61. 117

      Ade said,

      I tried the second method today. It turned our well. The cake rose very high and texture of the egg cake is soft. But I am unable go get the flower/smiling face surface. Can you help?

      • 118

        Hi there, dear Ade :D

        Thank you for sharing your experience here. I’m so glad your Chinese steamed egg cake turned out so well! :D

        As for the flower or smiling face surface, if you are referring to the darker colours on my cake…I had used some coffee to make a “marbled” design just to make it different :oops: . The normal steamed egg cake does not have a smiley nor a flower surface. :wink:

        With best wishes,

        choesf :D

    62. 119

      jane said,

      I tried your second receipe, following the steps closely, but my cake turns out very dense. It raised and sunk and became dense. Well the taste is ok, just too eggy.

      • 120

        Hi there, dear Jane ::D

        Yes, this recipe’s cake is more dense and eggy than the ones we buy from cake stalls/shops . To get a lighter version, we can separate the egg yolks and egg whites for beating separately (the whites are beaten until stiff) and then incorporated gently together….but that’s too much work for me. :oops: :lol:

        With best wishes,

        choesf :D


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