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Sunday, 29 June 2014

Steamed Soya Milk - Brown Sugar Cake

A duo flavours steamed cake consists of a brown sugar layer and a soya milk layer. The home brewed soya milk carries a light pandan flavour which enhances the light soya milk flavour. 
The recipe was adapted from my Facebook friend Patsy Yama's soya milk brown sugar chiffon cake. "Adding brown sugar syrup to soya milk and soya bean curd is a common practice in Malaysia", shared Patsy.
My daughter ranked this cake top of the list of steamed cake she likes

Yield: one 14 cm round cake

2 eggs, separated, room temperature
50g fine sugar
1/8 tsp cream of tartar

50g soya milk, unsweetened
1 tsp condensed milk
10g vegetable oil

70g top flour
1 tsp corn flour
1/4 tsp baking powder 

20g dark brown sugar
1 tsp hot water
A few drops of dark soya sauce, to add colour (optional)

2粒 蛋,蛋白蛋黄分开
50g 细糖
1/8 小匙 塔塔粉


1 小匙 太白粉
1/4小匙 泡打粉

20 g 黑糖
1 小匙 热水
1~2 滴 黑酱油,增添颜色 (可免)


1. Line a 14cm cake tin with parchment paper. Set aside.

2. Mix top flour and corn flour with baking powder using a hand whisk.
将低筋面粉, 太白粉与泡打粉混均。

3. Mix dark brown sugar with hot water. Stir to mix. Set aside.

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1/2 minute.

5. Reduce the mixer speed to low and add in the cream of tartar. Then follow by  sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.

6. Add in egg yolks, one at a time, to the egg white batter and mix well.

7. Start to boil a small pot of water, to be ready for steaming the cake later.

8. Sieve in the flour mixture, in 3 lots, to the batter and mix using the whisks removed from the electric mixer. Stop mixing once no big lump of flour can be seen. This is to prevent deflating the batter too much and too fast.

It's okay to see traces of flour. They'll disappear when you mix in the milk mixture later.

9. Pour soya milk, condensed milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the whisks. Mix well with the surface layer before giving a thorough mix of the batter using a spatula, scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing time.

10. Take 1/2 of the batter, about 130g, to mix with the dark brown sugar paste from (3). Add a few drops of dark soya sauce to darken the colour of the batter, optional.
Pour the batter slowly into the lined cake tin. 

11. Pour the remaining 1/2 of the soya milk batter, slowly onto the dark brown sugar batter.  
Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.

12. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 8 minutes.

13. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 

14. Allow the cake to cool in the tin for about 5 minutes before transferring to a coolingl rack.

15. When the cake has completely cool down, cut and serve :)

Recipe adapted from my FB friend Patsy Yama.

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