HONG KONG CAKES RECIPE RECIPES
HONG KONG STYLE SPONGE CAKE RECIPE | SIDECHEF
These are very traditional old-fashioned bakery style cakes, very rich and eggy flavour, sometimes if you are lucky, you can find the lotus or red bean fillings inside. They are just so delicious you love it too!
Provided by Mrs. P's Kitchen
Categories Pescatarian Vegetarian Baked Goods Baking Kid-Friendly Easy Quick and Easy Quick Dairy-Free Shellfish-Free Beginner Soy-Free Picnic Hand Mixer Oven Fish-Free Peanut-Free Tomato-Free
Total Time 2700S
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven at 350 degrees F (180 degrees C).
- Beat Egg (4) and Caster Sugar (100 gram) together until ribbon formed. It takes about 5 to 8 minutes.
- Then add in Vegetable Oil (15 milliliter) and sift in Cake Flour (130 gram), fold it gently.
- Lightly brush the cake tin with oil, or line with parchment paper. Pour the batter into the cake tin, tap the tin for few times to release the bubbles. Put some Almonds (to taste) on it.
- Pop in a preheated oven for 20 to 25 minutes.
- Serve with tea or coffee.
Nutrition Facts : Calories 80 calories, ProteinContent 2.6 g, FatContent 2.1 g, CarbohydrateContent 12.7 g, SugarContent 6.3 g, SodiumContent 17.5 mg, SaturatedFatContent 1.1 g, TransFatContent 0.0 g, CholesterolContent 45.6 mg, FiberContent 0.3 g, UnsaturatedFatContent 0.8 g
HONG KONG STYLE RADISH CAKE, RECIPE PETITCHEF
Recipe Main Dish Hong kong style radish cake - Recipe Petitchef
Provided by Christine Lua
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Place shredded radish into a pot, pour in 1 cup of water & boil until the radish become soften. Drain out the water from the radish & keep the water for rice batter.
- Place the batter ingredients into a mixing bowl & mix well, strain & set aside.
- In a cooking wok, heat up oil & fry chopped garlic & chopped dried shrimp until fragrant, add in diced chinese sausages & diced meat, saute for 2 minutes.
- Add in boiled radish & seasonings, make sure the chicken stock cube is dissolved before pouring in the rice batter.
- Adjust the fire to low heat. Stir the rice batter again before pouring it into the wok. Use a strainer to strain the batter into the wok & keep stirring the batter until the batter becomes thicken.
- Dish out the mixture into a greased steaming tray & steam with high heat for 1 hour. Leave to cool before serving.
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HONG KONG STYLE RADISH CAKE, RECIPE PETITCHEF
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