This steamed pastry has the springiness of angel food cake but a fuller flavor, similar to a French genoise but softer and moister.
By Han Ker
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.
- ½ cup flour
- 1 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 egg
- 3 Tbsp milk
- 2 Tbsp sugar
- 2 Tbsp vegetable oil
- 2 Tbsp chocolate chips
- 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.