It's a book on steamed cakes by the well-known Alex Goh. In the past, I did steam cakes but they were mostly 'wa ko kueh', coconut blossoms, harum manis and a few others. Alex Goh has included some cakes besides cupcakes in his book.
The quantity of the ingredients used would be too much for my little steamer. Hence I down-sized the portions. I also reduced the sugar and substitute oil for butter.
Well, I am quite happy with the results so far.
I was attracted to his dried longan cake recipe and was curious to know what it would taste like.
I wasn't disappointed. It turned out soft, moist and not too sweet. Yay!
75ml luo han guo drink/juice (I used water)
30g butter (I used 40ml oil)
50g brown sugar (Iused 40g)
100g dried longan, rinsed once
1 egg, lightly beaten
60g plain flour
1/3 teaspoon double action baking powder
1/3 teaspoon bicarbonate soda
50g chopped walnuts
1. Put all ingredients A in a pot and cook over medium heat till sugar dissolves. Set aside to cool completely.
2. Prepare steamer and bring water to a boil, lower heat to simmer.
3. Add cooled A too lightly beaten egg and mix well.
4. Add sifted flour, baking powder, baking soda and walnuts. Mix well. The flour added can barely cover the longans. At this stage, turn up the heat to bring the water to boiling point.
5. Pour mixture into a 6-inch or 15-cm round tin, lined and greased.
6. Place tin covered with foil and steam for 30 minutes. If the cake mixture is higher, the steaming time will be longer.
7. Once cooked, remove cake to wire rack to cool.
This one has a nice brown colour, like a baked cake.
The brown sugar did the job!
No regrets! Truly soft and moist!