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.
Traditional Kueh: Steamed Chocolate Egg Cake
- Total Time: 25 mins
- Yield: 4 cupcake-sized cakes 1x
Description
This steamed pastry has the springiness of angel food cake but a fuller flavor, similar to a French genoise but softer and moister.
Ingredients
Scale
- 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
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
I found that this recipe lack of fluid, the mixture still quite dry… are you sure there’s only 3 tbsp milk on the mixture?
Hi CJ, I cook these cakes in a steamer.
Not sure the instructions are complete. What do you cook these in and how do you do it?