Steam Egg Cake or as I used to call them in Hokkien “Kueh Nerng Kor” was one of my favourite childhood snacks if compare to the “Huat Kueh (Prosperity Cake)”. I remembered being extremely happy whenever there was a festival. Sometimes my mum steamed these Steamed Egg Cake as prayer offerings. I would only aiming the airy and soft egg cake after praying.

Traditional Kueh: Steamed Chocolate Egg Cake

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Author: Han Ker
Total Time: 25 mins
Yield: 4 cupcake-sized cakes

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Description

This steamed pastry has the springiness of angel food cake but a fuller flavor, similar to a French genoise but softer and moister.

Instructions

Mix & sieve flour, cocoa powder and baking powder.
Beat egg with sugar.
Add on mil, oil and 1.
Put all the chocolate chips and mix well.
Steam it for 15 minutes. Remove from the heat and cold it.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dessert
Cuisine: Southeast Asian

About the Author

Han Ker

Han Ker began baking since 8 years old with her mum, more after she started her blog - Hankerie (http://www.hankerie.com) 2 years ago. She nonetheless possesses a passion for baking and creating in the kitchen, and applies her own creativity for crafting out her own recipes. Her specialty are pastries and sweet treats, as well as bread – as evidenced by the goodies that come from her kitchen. Determined to make the products of her creative imagination a reality, Han Ker is a firm believer that nothing is impossible if you try enough times. Apart from that, Blog-hopping has inspired her, and she shares openly without a care for the jealous hoarding of information. She is unendingly curious and is always seeking out new recipes to try, a method she insists works great in keeping the brain juices flowing while at home. She is truly a home baker of substance, a blogger, and cook with plenty to offer.

Han Ker has been a contributor to Honest Cooking since 2013.

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