Chinese Steamed Cake Recipes

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MA LAI GO CHINESE STEAMED CAKE



Ma Lai Go Chinese Steamed Cake image

Ma Lai Go Chinese Steamed Cake is a fluffy brown sugar sponge cake typically found on dim sum carts in Southern China and Hong Kong-the few places where you'll find it done right.

Provided by Bill

Categories     Dim Sum

Time 1h35m

Number Of Ingredients 11

3 large eggs (at room temperature)
¼ cup vegetable oil ((60 ml))
¾ cup lightly packed dark brown sugar ((120 g))
1½ teaspoons vanilla extract ((8 ml))
⅓ cup evaporated milk ((80 ml, at room temp))
1½ tablespoons vanilla pudding mix / custard powder ((18 g - we used Bird's Custard Powder))
1 cup cake flour ((120 g))
⅛ teaspoon salt ((1 g))
3½ teaspoons baking powder ((14 g))
1 teaspoon softened butter or vegetable shortening for greasing cake pan, if using ((5 g))
A dusting of all purpose flour for cake pan (if using)

Steps:

  • Add 3 large eggs, ¼ cup vegetable oil, and ¾ cup lightly packed dark brown sugar to a mixing bowl. Use an electric mixer, and beat on high for 5 minutes until well-combined and fluffy.
  • Scrape the bottom of the bowl and add 1½ teaspoons vanilla extract, ⅓ cup evaporated milk, and 1½ tablespoons custard powder. Beat for 1 minute.
  • Sift 1 cup cake flour, ⅛ teaspoon salt, and 3½ teaspoons baking powder. Fold into the batter gently until incorporated. Try to break up any large lumps, but don't overwork the batter--some smaller lumps are okay!
  • Let the batter sit for 30 minutes. The dry ingredients absorb, and the baking powder has a chance to do its thing. While the batter is resting, line a 9 inch bamboo steamer basket with parchment paper. You can also use a 9 inch cake pan greased with vegetable shortening or butter and lightly coated with all-purpose flour. Lightly buttering and flouring the metal cake pan is important step, even if it is non-stick!
  • Gently stir the batter again in a folding motion-just enough to ensure the batter is mixed uniformly, but not too much since air pockets have already started to form in the batter. You will also see that the batter has thickened and most lumps have disappeared.
  • Pour the batter into the bamboo steamer basket lined with parchment paper or your prepared cake pan. Let the batter sit and settle for another 10 minutes while you heat up your steamer.
  • Place the Ma Lai Go into your steamer setup of choice, and steam on medium high heat-for 30 minutes if using a bamboo steamer, and 35 minutes if using a metal cake pan. To find out if the cake is done, insert a toothpick in the center of the cake. If it come out clean, then it's done. Transfer to a baking rack and slice once cooled slightly.

Nutrition Facts : Calories 250 kcal, Carbohydrate 36 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 101 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

CHINESE SPONGE CAKE RECIPE



Chinese Sponge Cake Recipe image

Steaming makes the Chinese version of sponge cake very moist. Traditionally the sponge cake is eaten plain, but you can also serve it with fresh fruit.

Provided by Rhonda Parkinson

Categories     Dessert     Cake

Time 40m

Number Of Ingredients 7

1 cup cake flour (sifted)
1 teaspoon baking powder
1/4 tsp. salt
5 eggs
1/2 tsp. cream of tartar
3/4 cup sugar
1 tsp. almond extract

Steps:

  • Gather the ingredients.
  • Line an 8 X 8- or 9 X 9-inch cake pan with parchment paper. Prepare a wok for steaming.
  • Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.
  • Separate the egg yolks and the egg whites.
  • In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly.
  • Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract.
  • Gradually sift the flour mixture onto the egg mixture and gently fold in after each addition. Mix thoroughly, but do not beat.
  • Pour the batter into the cake pan . Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 to 25 minutes or until a toothpick comes out clean.
  • Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right-side up. Cut into squares.

Nutrition Facts : Calories 182 kcal, Carbohydrate 33 g, Cholesterol 116 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 179 mg, Sugar 19 g, Fat 3 g, ServingSize 1 cake (3 servings), UnsaturatedFat 0 g

CHINESE STEAMED CAKE



Chinese Steamed Cake image

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     Asian     Chinese

Yield 12

Number Of Ingredients 7

6 eggs
1 ¼ cups white sugar
2 ½ tablespoons water
1 ½ cups cake flour
½ teaspoon baking powder
1 ½ teaspoons almond extract
¼ cup confectioners' sugar for dusting

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  • Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  • Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
  • Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g

CHINESE STEAMED DAIKON CAKE



Chinese Steamed Daikon Cake image

A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately plain, or with hoisin sauce, oyster sauce, soy sauce, or chili sauce.

Provided by rubiness

Categories     Holidays and Events Recipes     Lunar New Year

Time 3h10m

Yield 8

Number Of Ingredients 8

3 cups rice flour
4 cups cold water, divided
⅔ cup dried shrimp
¾ cup Chinese bacon
4 tablespoons vegetable oil, divided
2 pounds daikon radish, peeled and grated
⅓ cup rock sugar
2 tablespoons salt

Steps:

  • Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside.
  • Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside.
  • Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside.
  • Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside.
  • Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat.
  • Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top.
  • Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 60.6 g, Cholesterol 19.9 mg, Fat 10.2 g, Fiber 3.2 g, Protein 8.1 g, SaturatedFat 2.1 g, Sodium 1912.1 mg, Sugar 11.2 g

CHINESE STEAMED CAKE



Chinese Steamed Cake image

I adopted this recipe from the Recipezaar account. I have not yet tried it out, but it looks very much like something I used to make. If you try this recipe before me, please leave comments as to how it was.

Provided by mianbao

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar, for dusting

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water.
  • Make sure it is large enough to hold the baking pan.
  • Line a 9 inch square pan with waxed paper.
  • Separate the eggs.
  • Place the yolks in a large bowl along with the sugar and water.
  • Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.
  • Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently.
  • Blend in the extract.
  • Whip the egg whites in a clean bowl to stiff, not dry, peaks.
  • Fold into yolk base.
  • Pour the batter into the prepared pan, and smooth out to edges.
  • Rap the pan on the counter to get rid of large air bubbles.
  • Place the pan into the steamer.
  • Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.
  • Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack.
  • Dust with confectioner's sugar.

Nutrition Facts : Calories 286.1, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 75.9, Carbohydrate 55.5, Fiber 0.4, Sugar 35.4, Protein 6.8

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