By Ellen L. Printed: 2015-05-22
Eating the deliciously bouncy Chinese Steamed Sugar Cake always jogs my memory to be a child. Holding a squishy shaky easy in a single hands although lazing around the sofa watching endless Road Runner cartoons. Fighting during the last bits with my siblings. Wondering why my cake had a lot of holes. Thinking it had been pretty awesome it had a lot of holes. Attempting to look out of individuals many holes completely to another side. After which eating more. Remembering each one of these stuff that helped me happy after i would be a kid, I made the decision to create some wonderfully shaky Steamed Sugar Sponge Cake in my young girl today and, no real surprise, she loved it!
This chinese sponge cake is made of grain flour and therefore includes a lovely sweet ricey flavor. You have to use grain flour as distinguished from glutinous grain flour which is often used to help make the sticky soft grain treats like tong yuan. (Take a look at our Black Sesame Tong Yuan recipe here! ) Make sure to make sure when choosing because these two flours are frequently offered in similar searching packages.
I purchased this lovely fresh pandan leaf. or , in the Thai grocery stall at our local wet market. Thai groceries frequently have fresh, cheap and plentiful resources of the herbs and veggies they make use of the probab tulsi, lemon grass, galangal, not to mention, the pandan leaf. The pandan leaf, if used whole, infuses whatever your cooking having a vanilla-y, coconut-y scent and taste. Subtle but quite distinct. A comforting taste you remember with longing. If sliced up and steamed to extract the essence you may create more serious pandan flavor in addition to a natural eco-friendly food coloring that is frequently utilized in Asian desserts. Or you might even see the pandan leaf wrapped about items of meat before baking or barbecuing. Yummilicious!
Adding the pandan leaf for this Steamed Sugar Sponge Cake provides it with an dimension of flavor. However, if you cannot source the leaf you can easily omit in the recipe also it should taste all right too.
The flour mix after rise, note the numerous small bubbles
The secret for this little shaky holey Chinese Steamed Sugar Sponge Cake obviously gets so that it is shaky and holey. This is when an upswing from the flour mix is important. (I attempted another recipe before one and also got one half risen cake that went within the trash bin. ) You need to possess the cake honeycombed and wonderfully shaky and squeezable completely through. This is exactly why kids love this cake, it is so enjoyable to jiggle and have fun with it while you are eating sweet mouthfuls!
You might be wondering why our cake is really a light golden color rather of white-colored since many commercial versions of the cake are. The wedding cake is white-colored when white-colored sugar can be used. We do not use white-colored sugar any longer within our house, using mostly raw sugar rather. Raw sugar or less processed sugar provides you with exactly the same sweetness needed however with a lot more layers of flavor. So we think that using less processed food stuffs is much better.
What sort of sugar would you use?
Chinese Steamed Sugar Sponge Cake Recipe
(adapted from recipe at Rose's Kitchen area here )
1 cup minus 1.5 tablespoons of grain flour , 140g
1/2 cup sugar. 140g
1 1/3 cup water. 300 ml
2 pandan leaves
1/4 teaspoon salt
1/2 teaspoon instant yeast
1 tablespoons of water
1 teaspoon oil
Stir flour and half water until throughly combined with no protuberances. In a tiny pot add all of those other water, all of the sugar, salt and also the pandan leaves. You are able to knot the pandan leaves so they fit who are holding cards. Prepare over low heat, stirring, until all of the sugar melts and you may smell the pandan leaves aroma, about 1-2 mins. Choose the pandan leaves. Pour the new syrup in to the grain flour mix, stirring constantly. Let awesome to 70 degrees.
Once the mixture is cooled, dissolve the yeast in 1 tablespoons of lukewarm water. Add in to the grain flour mixture and stir well. Cover and then leave inside a warm position for 2 hrs or before the surface is included with small bubbles.
Apply certain oil to gently grease a 6" diameter dish with sides a minimum of 1.5" tall. Preheat your dish within the steamer. Add 1 teaspoon oil to your now risen grain flour mixture and stir it in. Pour the mix in to the now heated dish within the steamer. Cover the steamer and steam over medium heat for 25 mins. When done remove from heat and let awesome completely. To get rid of your cake from tray make use of your fingers to drag the wedding cake edges from the tray side. It ought to leave easily.
Reduce slices or even the traditional cake wedges before serving. Wrap tight in plastic wrap and in fridge if you want to store a few days.
More Aromatic Asian Desserts in the Hong Kong Cookery:
Almond Bean Curd - A Simple and stylish Chinese Dessert
Chinese Candied Ginger root
Tong Yuan Grain Dumpling
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