STEAMED CHINESE CAKE RECIPES

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

Steps:

• Dissolve sugar in hot water and set aside to cool down to warm or room temperature (under 38 degree C)
• Mix rice flour, flour and yeast in a large mixing bowl and stir in sugar liquid. Combine and mix well.
• Set aside to ferment for 2-4 hours based on the temperature. It takes me 2.5 hours in room temperature around 25-28 degree C until there are lots of small bubbles on the surface and the batter rises twice.
• Brush the moulds with oil and scoop the liquid to full 80% full. Bring water to boil in wok and then steam the cakes for 20 minutes over high fire.
• Wait for 5 minutes, transfer out, cool down slightly and de-mould when still warm.
• This cake should be served warm. Reheat before serving if necessary.