{"id":8315,"date":"2015-02-05T09:20:16","date_gmt":"2015-02-05T01:20:16","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8315"},"modified":"2015-02-05T09:20:16","modified_gmt":"2015-02-05T01:20:16","slug":"fluffy-colourful-chinese-steamed-cake-%e9%b8%a1%e8%9b%8b%e7%b3%95%ef%bc%89","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8315","title":{"rendered":"Fluffy &#038; Colourful Chinese Steamed Cake (\u9e21\u86cb\u7cd5\uff09"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8318\" alt=\"Chinese Steamed Cake\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Chinese-Steamed-Cake.jpg\" width=\"650\" height=\"523\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8317\" alt=\"Chinese Steamed Cake 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Chinese-Steamed-Cake-3.jpg\" width=\"650\" height=\"434\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I&#8217;ve never succeeded in steaming huat kuehs (\u53d1\u7cd5) to make them blossom like flowers. They either refuse to rise generously or to split and open up obediently while being steamed.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Over the weekend, I found some leftover Hong Kong flour in my kitchen cabinet and decided I should make some Chinese steamed cake (\u9e21\u86cb\u7cd5\uff09to welcome the Chinese New Year festive season. These cakes make things a lot easier to make compared to huat kuehs &#8211; they rise on being steamed, but do not have to blossom like huat kuehs do.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Egg (room temperature): 6<\/li>\n<li style=\"text-align: justify;\">Caster sugar: 280g<\/li>\n<li style=\"text-align: justify;\">Hong Kong flour: 350g, sifted<\/li>\n<li style=\"text-align: justify;\">Double-acting baking powder: 2 tsp, sifted<\/li>\n<li style=\"text-align: justify;\">7-up drink: 115g<\/li>\n<li style=\"text-align: justify;\">Pandan flavouring: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Red\/green colouring: 1 tsp each<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Prepare boiling water in wok for steaming.<\/li>\n<li style=\"text-align: justify;\">Beat eggs for 5 min till creamy.<\/li>\n<li style=\"text-align: justify;\">Gradually add in sugar and continue to beat the mixture.<\/li>\n<li style=\"text-align: justify;\">Mix Hong Kong flour and double-acting baking powder together.<\/li>\n<li style=\"text-align: justify;\">Use a metal spoon to fold flour mixture into batter.<\/li>\n<li style=\"text-align: justify;\">Add 7-up &amp; pandan flavouring into batter.<\/li>\n<li style=\"text-align: justify;\">Divide batter into 3 portions in separate bowls.<\/li>\n<li style=\"text-align: justify;\">Add red colouring into the 1st portion and green colouring into the 2nd. The 3rd portion will be in its original colour.<\/li>\n<li style=\"text-align: justify;\">Place muffin cups into a round steaming tray. Pour batter into muffin cups.<\/li>\n<li style=\"text-align: justify;\">Steam on high heat for 25 &#8211; 30 min till risen.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Chinese-Steamed-Cake-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8316\" alt=\"Chinese Steamed Cake 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Chinese-Steamed-Cake-2.jpg\" width=\"650\" height=\"486\" \/><\/a><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Cover the wok lid with a piece of cloth for steaming to prevent water droplets from dripping onto the cakes while steaming.<\/li>\n<li style=\"text-align: justify;\">Leave about 2mm from the rim of the muffin cup when pouring in the batter so that it does not overflow while rising during the steaming.<\/li>\n<\/ul>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Saw a few recipes that used 7-up for steaming these Chinese cakes and so decided to give it a try. It doesn&#8217;t add to the flavour of the cakes though, so I suspect it was used mainly to encourage the batter to rise during the steaming.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n21 small cakes<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8315\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve never succeeded in steaming huat kuehs (\u53d1\u7cd5) to make them blossom like flowers. They either refuse to rise generously or to split and open up obediently while being steamed.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,132],"tags":[110,375,230],"class_list":["post-8315","post","type-post","status-publish","format-standard","hentry","category-cake","category-chinese","tag-cantonese","tag-cny","tag-steamed"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8315"}],"version-history":[{"count":6,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8315\/revisions"}],"predecessor-version":[{"id":8406,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8315\/revisions\/8406"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}