Saturday, November 24, 2012
Steam Pandan Cupcakes with Palm Sugar
I have never steamed any cake in my entire life. Reason being: I always hear my mom said it is hard to steam a "笑"(top raise and open)steam cake. That is why it take me so long to steam any cake. This month, I finally pick up the courage, I tell myself: I must try at least once.
Last week, I steamed my first cake. It was, as expected, a failure. The cake didn't raise, and sink in at the centre. Guessed the main reason is I open the cover to check with a skewer, it did not come clear, so I let it steam for another 15 minutes, and the more I checked the worst it looked.
This time, I read more posts on how to steam cake, and pick up tips here and there. As usual, I modified to a simpler version. The recipe that I followed mainly from HERE.
Although this time, the cakes did not "笑", but they are all cooked. Texture is soft and spongy. I am quite happy with the result.
Ingredient: (make 5 cupcakes)
120g Self Raising Flour
100g hot water
1/2 tsp pandan paste
1/2 tsp baking powder
20g canola oil
Some palm sugar
1. Add sugar to hot water. Stir to melt sugar. Let cool.
2. Add pandan paste to sugar water, stir well.
3. Sift flour and baking powder in a mixing bowl.
4. Add sugar mixture, oil and sieved beaten egg.
5. Mix till all incorporated.
6. Fill each cup 1/3 full, sprinkle some palm sugar, and top up to 3/4 full.
7. Steam over medium heat for 45 minutes.
8. Let cool and serve.
I am submitting this post to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.