There are two reasons why I am trying out steamed cakes.
For steamed cakes, I used oil instead of butter.
I am trying to bring my bad cholesterol level down by eating right and exercising. My medical test revealed that I have a 'fatty' liver. Thus by watching what I eat and coupled with exercising, I hope it will work. It certainly worked that I have shed about 3 kilograms in about 8 weeks. Next is to find out if my 'naughty' cholesterol has gone down which will be known next week. Though the doctor prescribed cholesterol pills, I refuse to take them. I want to try to do it the natural way. I don't like to be dependent on life-long medication if I can help it.
The other reason is that I'll be going to Cambodia next month to teach some baking skills to a group of young women staying at a women's centre. As most of them come from the villages, it is most likely that they do not own an oven. Thus steaming cakes would be an appropriate option and using oil would be cheaper than using butter. Besides cakes, they will be learning to make kueh kueh as they have abundant sweet potatoes, tapioca and palm sugar!
As I try out the various steamed cakes, I am making adjustments in the ingredients used because what can be bought here may not be available in Cambodia.
Though I used chicken floss in this cake, it can be substituted with whatever I can obtain there.
The Recipe:(Adapted from A. Goh's)
1/4 chicken flavour granule
35 ml oil
95g plain flour
1/2 tablespoon double action baking powder
10g chicken floss + extra for topping
1. Whisk egg and sugar till thick and creamy.
2. Beat in the salt and chicken granule.
3. Pour in the oil and mix well.
4. Sift in the flour and baking powder and mix well.
5. Add in the chicken floss and mix.
6. Pour into a greased and lined 6" or 15-cm round cake tin. Sprinkle some chicken floss on the top.
7. Steam for 30 minutes.
The cake texture is like the typical 'kai tann kou'!