Saturday, 28 March 2009
It’s as if I am a ‘ketagih’ (Malay word for addict) of steamed cakes now. I think the reason is because it is so fluffy, easy to make and healthier than normal cakes as it uses only a bit of cooking oil, as opposed to butter or margarine.
4 xl eggs – at room temperature
120g castor sugar (you can lessen this to 100g if desired)
2 tsp ovalette (cake emulsifier) (see my GLOSSARY post on OVALETT)
100 soft flour (I used Anchor brand cake and biscuits flour)
2 tsp baking powder
40 ml fresh milk
40 ml cooking oil (I used Sunflower oil)
1.5 tsp pandan paste or 1 tsp green colouring and 1 tsp pandan essence (see my GLOSSARY post on PANDAN)
8 inch round tin and steamer
Lightly grease your tin with cooking oil and assemble your steamer. Cover the lid with a thin cloth.
Sift the flour with the baking powder and set aside.
Beat the sugar, eggs and ovalette until very thick and fluffy. Add in the essence, beat for a minute and then add in the flour mix.
Continue beating until well blended. Turn off your cake mixer. At this stage get your steamer boiling.
Using a spoon, blend in the milk and oil. Mix well. Pour into your prepared tin.
Steam the cake for 30 mins or until a skewer inserted in the middle comes out clean. Do not open the lid of the steamer except at the last 2 to 3 mins of steaming, whilst carefully avoiding any water from the lid falling onto the cake. In other words, do not tilt the lid when you remove it from the steamer until it is well away from the cake.
Cool in the tin for ten minutes before inverting onto a wire rack. Serve with some freshly grated coconut (optional).
NOTE: Check out also my post on GADGET AND UTENSILS: COCONUT SCRAPER/GRATER on how to obtain freshly grated coconut.