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

Pandan Egg Sponge Huat Kuih
 

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.

Pandan Egg Sponge Huat Kuih
 

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.)

Pandan Egg Sponge Huat Kuih

3 Bring the water of steamer to the boil for later use.

Pandan Egg Sponge Huat Kuih
 

4 Add salt and sugar to eggs, beat until combined.

Pandan Egg Sponge Huat Kuih

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.

Pandan Egg Sponge Huat Kuih

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.)

Pandan Egg Sponge Huat Kuih

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.

Pandan Egg Sponge Huat Kuih

8 Fill batter into 6 lined baking cups (7.5-cm) until 90% full, then arrange in steamer rack.

Pandan Egg Sponge Huat Kuih

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.

Pandan Egg Sponge Huat Kuih

Pandan Huat Kuih

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.
5 from 3 votes

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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer, Breakfast, Mini Cakes
Cuisine Chinese, Steamed
Servings 6 pieces
Calories 302 kcal

Equipment

  • 6 baking cups (7.5-cm)

Ingredients
 
 

  • 2 eggs grade A
  • 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
  • tsp cream of tartar
  • 2 tbsps corn oil or other vegetable oil

Instructions
 

  • *Pandan milk: Blend 12 g of pandan leaves with 180 g of milk, extract 170 g of pandan milk.
    Pandan Egg Sponge Huat Kuih
  • 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.)
    Pandan Egg Sponge Huat Kuih
  • Bring the water of steamer to the boil for later use.
    Pandan Egg Sponge Huat Kuih
  • Add salt and sugar to eggs, beat until combined.
    Pandan Egg Sponge Huat Kuih
  • 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.
    Pandan Egg Sponge Huat Kuih
  • 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.)
    Pandan Egg Sponge Huat Kuih
  • 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.
    Pandan Egg Sponge Huat Kuih
  • Fill batter into 6 lined baking cups (7.5-cm) until 90% full, then arrange in steamer rack.
    Pandan Egg Sponge Huat Kuih
  • Put over steamer, steam over medium-high heat for 14 minutes.
    Pandan Egg Sponge Huat Kuih
  • Unmold the smiley egg sponge cakes and cool on a wire rack.
    Pandan Huat Kuih

Video

Notes

This recipe yields 6 (7.5-cm) sponge cakes. 
The nutritional value for reference is for 1 sponge cake. 

Nutrition (per serving)

Calories: 302kcalCarbohydrates: 52gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 58mgSodium: 268mgPotassium: 116mgFiber: 1gSugar: 20gVitamin A: 125IUCalcium: 128mgIron: 2mg
Keyword huat kuih, mini pandan cakes, pandan egg sponge cakes, pandan huat kuih
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