Continuing with steamed cake cravings, this is one of my breakfast favorite in Singapore when I was working. It goes really well with a cup of tea. My Dad likes it too and when I told him about making it, the first thing he asked was if Johan likes it too. See! Father-in-law always end up doting son-in-laws :P
This recipe is taken from Alex Goh's Baking Code. It didn't come out as 'pretty' as my steamed egg cake as this cake rises more and my steaming pot has a flat cover and did not allow proper rising. My cake ended up sinking in the middle and did not manage to cook properly, so I salvage the sides which were still good. I might try to halve the recipe next time if I am using the same steamer.
140g brown sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
1/4 teaspoon baking soda
120g evaporated milk
260g plain flour
1 tablespoon baking powder
80g corn oil
- Whip the eggs, both sugar and salt together until the sugar has dissolved and the mixture slightly thickened.
- Add in vanilla essence, baking soda and evaporated milk in the batter until well-mixed.
- Next, sieve in the flour and baking powder until well-blended, then the corn oil last until combined.
- Pour into a steamer lined with baking paper or a recommended 20cm square mould and steamed for 35 minutes or until the middle is set. Let it cool before cutting.