If don’t have an electric oven at home but you still want to make a simple cake, you may try out this steamed cake recipe. You may need an electric hand mixer however, as you have to whip whole eggs until stiff. You may whisk them manually if you prefer but your hand will be very tired.

CHINESE VERSION: 蒸香兰蛋糕

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Steamed Pandan Cake | MyKitchen101en

Ingredients:

  • 260 g plain flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 5 eggs (grade A, room temperature)
  • 120 g fine granulated sugar
  • 140 g light brown sugar
  • 1/4 tsp salt
  • 80 g corn oil (or any vegetable oil)
  • 120 ml pandan milk**

(**Pandan milk: Blend together 20 g pandan leaves with 140 ml milk until very fine, then filter out 120 ml of pandan milk.)

 

Directions:

1 Grease 8″ (20-cm) square baking pan and line with parchment paper.

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2 Sieve together flour, baking powder and baking soda.

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3 Fill steamer with water and bring to boil.

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4 Combine 800 ml of water with 500 ml of hot water in a large steel bowl to yield 50°C/120°F of warm water.

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5 Combine eggs, sugar and salt in a mixing bowl and place in warm water, then whisk the mixture until stiff. (Reminder: You need to stop for a few times during this process to avoid overheating of the equipment.)

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6 Start with medium speed to combine the ingredients, then increase to high speed and whisk until egg mixture is pale yellow (the mixture will flow down slowly when whisk is lifted).

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7 Reduce to medium speed, continue whisking until egg mixture has reached the ribbon stage (the ribbons formed by egg mixture will stay on surface for a while before dissolving slowly).

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8 Combine corn oil and pandan milk in another mixing bowl, sieve in flour and mix well.

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9 Add part of the egg mixture to the batter and mix well (to dilute the batter).

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10 Add the remaining egg mixture in 3 batches, mix gently using hand whisk.

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11 Fold the batter gently until well combined using spatula.

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12 Pour the batter gradually into baking pan, tap a few times on countertop to burst large air bubbles.

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13 Steam over medium-high heat for 35 minutes. When the cake is done, remove the lid first before switching off the heat to reduce the chance of condensation water dripping onto the cake (you may use bamboo steamer to avoid this problem).

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14 Unmould and let the cake cools on wire rack for 20-25 minutes before serving.

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