This cake is very light and perfect to end a summer diner with some fresh fruit coulis. It is apparently quite famous in Hong Kong although it comes from the Malay community in Singapour.
You don’t necessarily need a steam basket but you’ll need to find a way to cook it with steam. I’ve used a baking pan that fit on a top of a big cooking pot without touching the bottom (which was filled with water).
The recipe is from a French blog done by a Chinese girl.
Ingredients
- 100g plain flour
- 10g custard powder
- 70g icing sugar
- 3 tsp baking powder
- 2 eggs
- 40g melted butter
- 50ml milk
- 4 tsp water
- A bit of vanilla extract
Preparation
- Beat the eggs with electric whisk for 3 minutes
- Add progressively the sugar and beat for an additional 3 minutes
- Add the flour and custard powder. Gently stir the batter and finish by adding the milk.
- Cover the batter with cling film and let it rest at room temperature for 2 hours
- Add melted butter to the batter and slowly mix
- Mix the baking powder with water and mix with the batter
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Bring water to boil
- Put the batter in a pan covered with baking sheet
- Place over the water and cover the pot
- Cook for 30 minutes
- Enjoy 🙂
the talking belly 