Monday, September 19, 2011

Traditional Chinese Steamed Egg Cake

I have wanted to make this traditional steamed cake for a long time, someone told me it was very easy, just 1 cup egg, 1 cup sugar, 1 cup flour and using a coil spring whisk, whisk till one joss stick finish burning and of course it was not successful. Not until this friend of mine from Sg. Pelek showed me how it was done and got to taste the final product too. By the way her mother demonstrated to me how she make the Hokkien Alkaline Rice Cake "tei yar ker".

450g Eggs nett weight without shells
350g Flour
400g Castor Sugar
1 Tbsp cooking oil

1. Line a rattan basket with baking paper and set aside
2. Sieve the flour and set aside
3. Whisk eggs and sugar in a large mixing bowl until thick for about 30mins
4. Transfer the egg mixture into a larger mixing bowl and gently fold in the flour.
5. Lastly add in the 1 tbsp of cooking oil and mix well.
6. Pour mixture into the prepared rattan basket and steam over rapid boiling water for 30mins

Have fun and be happy!♥


fatboybakes said...

HAHAHAHAHAHA, whisk till one joss-stick finish burning! that's hilarious! thanks for the post. am researching on these forgotten cakes from our childhood. where did you get your coil spring whisk from?

J Razak said...

No joke!!! it is true that my late mom & grandma also based on burning 1 joss-stick theory to determine cooking time for the cake.
Those days, my family used a bamboo whisk...