To make the Pandan Egg Sponge Huat Kuih “smile”, plenty of milk is added to lower the percentage of egg in the batter. A pinch of baking soda is added, it helps the egg sponge cakes to bloom, do not omit it. Use vegetable oil instead of melted butter, the egg sponge cakes are hard to crack if butter is used.
Check out other popular huat kuih recipes from us: Huat Kuih Recipes collection.
CHINESE VERSION: 笑口香兰鸡蛋糕/鸡蛋发糕
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Smiley Pandan Egg Sponge Cakes/ Pandan Egg Sponge Huat Kuih | MyKitchen101en
Yield: 6 pieces
Ingredients for Pandan Egg Sponge Huat Kuih:
- 2 eggs (grade A)
- ⅛ tsp fine salt
- 110 g fine sugar
- 170 g pandan milk*
- 215 g plain flour
- 35 g rice flour
- 2 tsps baking powder
- ¼ tsp baking soda
- ⅛ tsp cream of tartar
- 2 tbsps corn oil (or other vegetable oil)
Instructions:
1 *Pandan milk: Blend 12 g of pandan leaves with 180 g of milk, extract 170 g of pandan milk.
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2 Combine plain flour, rice flour, baking powder, baking soda and cream of tartar, sift through and mix well. (Reminder: Baking soda helps egg sponge cakes to bloom, do not omit. Cream of tartar is acid to neutralize the baking soda so that there won’t be weird taste.)
3 Bring the water of steamer to the boil for later use.
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4 Add salt and sugar to eggs, beat until combined.
5 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
6 Dip mixing bowl in warm water, beat egg mixture over medium-high speed for 5 minutes until very stiff. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
7 Add in flour and pandan milk alternatively in a few batches, fold until well mixed with spatula. Add in corn oil, fold until well mixed.
8 Fill batter into 6 lined baking cups (7.5-cm) until 90% full, then arrange in steamer rack.
9 Put over steamer, steam over medium-high heat for 14 minutes. Unmold the Pandan Egg Sponge Huat Kuih and cool on a wire rack.
Smiley Pandan Egg Sponge Cakes/Pandan Egg Sponge Huat Kuih
To make the pandan egg sponge cakes “smile”, plenty of milk is added to lower the percentage of egg in the batter.
- baking cups
- 2 eggs (grade A)
- ⅛ tsp fine salt
- 110 g fine sugar
- 170 g pandan milk*
- 215 g plain flour
- 35 g rice flour
- 2 tsps baking powder
- ¼ tsp baking soda
- ⅛ tsp cream of tartar
- 2 tbsps corn oil (or other vegetable oil)
*Pandan milk: Blend 12 g of pandan leaves with 180 g of milk, extract 170 g of pandan milk.
- Combine plain flour, rice flour, baking powder, baking soda and cream of tartar, sift through and mix well. (Reminder: Baking soda helps egg sponge cakes to bloom, do not omit. Cream of tartar is acid to neutralize the baking soda so that there won’t be weird taste.)
- Bring the water of steamer to the boil for later use.
- Add salt and sugar to eggs, beat until combined.
- Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
- Dip mixing bowl in warm water, beat egg mixture over medium-high speed for 5 minutes until very stiff. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
Add in flour and pandan milk alternatively in a few batches, fold until well mixed with spatula. Add in corn oil, fold until well mixed.
Fill batter into 6 lined baking cups (7.5-cm) until 90% full, then arrange in steamer rack.
Put over steamer, steam over medium-high heat for 14 minutes.
Unmold the smiley egg sponge cakes and cool on a wire rack.
This recipe yields 6 (7.5-cm) sponge cakes.
The nutritional value for reference is for 1 sponge cake.
You are so good with your hands. Everything turn out so well and nice. Your instructions are very clear. Thank you for sharing! Will be coming in often to try your recipe!
Thanks for your support.
Looks good and taste wonderful.
Love them!