Good morning, dear friends,
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. 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?
Easy Traditional Chinese Steamed Egg Cake – Amy Beh 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.
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:
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
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!