Halloween Steamed Cake

A nice aromatic steamed cake in pandan, vanilla and cocoa flavours, with a subtle tea scent coming from the black tea dust at the bottom layer.

Since Halloween is just round the corner, so just gave the cake a little spooky design using the cocoa batter 👻🦇👻🦇

video 📹

Ingredients

All ingredients in room temperature except cold eggs

Using 55~56g eggs

{A}

2 egg whites, cold

Pinch of low sodium salt

20g fine sugar

15g raw sugar/fine sugar

2 egg yolks, cold

{B}

60g top/cake flour

1g milk powder, optional

1/4 tsp pandan powder, optional 

{C}

50g low-fat milk

10g golden syrup/condensed milk

10g rice bran oil/mild flavour veg oil

1/4 tsp vanilla extract 

{D}

2g black tea dust, from 1 teabag

{E}

3g cocoa powder, mix with 

3g hot water, into a smooth paste

Directions

1. Start to boil about 130g of water in a small pot in medium-low heat. Cover the pot with a glass lid with a steam vent.

2. Mix {C} ingredients in a small glass. Set aside.

3. In a clean and dry mixing bowl, beat egg white with salt, fine sugar, and raw sugar till reaching firm peak. Mix in yolks and beat till reaching ribbon stage as {A}.

4. Mix in 1/3 of {B} to {A} using an electric hand mixer.

5. Pour and mix in 1/2 of {C} mixture. Continue to mix in the remaining {B} and {C} in alternating sequence. End the mixing with {B}. Use a silicone spatula to do a final mixing into a smooth batter.

6. Transfer about 1/2 of the batter into a bowl , and mix in 2g of black tea dust. 

Pour the black tea batter into a 135x45mm round pan lined with parchment paper.  Lightly rap the pan to level the batter.

7.  Pour the remaining 1/2 of the batter, keeping about 2 tbsp of batter for the cocoa batter, over the black tea batter. Rap the pan to level the batter.

8. Mix about 2 tbsp of remaining batter with cocoa paste under {E}. Transfer the cocoa batter to a piping bag fitted with a Wilton 10 nozzle, or a 5mm round tip nozzle.

9. Pipe the cocoa batter over the batter according to your desired design.

10. Lower the cake pan into the pot of boiling water, and stand on a steamer rack. Steam at medium-low heat for 5 minutes; lower to low heat and continue to steam for 10~12 minutes. Turn off the heating, without opening the lid, let the cake simmer for 5 minutes to gradually “cool down”. 

Open the lid carefully. Drop the cake with pan over a cloth thrice. Let the cake cool down for 5 minutes before lifting out of the cake pan. 

Cut the cake after cooling down.