Tuesday 24 April 2018

Steamed Soya + Palm Sugar Sandwich Cake 蒸豆浆椰糖蛋糕

A nice and soft cake with very subtle flavour. The main ingredients used, which are soya milk and palm sugar/gula melaka, have very mild flavours. The steamed cake allowed the soya milk to keep its flavour well. The kaya jam and palm sugar ermine cream enhanced the cake not only in look, but also it's taste 😋💖

Yield: one 13cm round cake

Palm Sugar Ermine Cream

10g palm sugar granules
10g warm water
6g top/all purpose flour
20g water

60g cold whipping cream
7g icing sugar


1. Dissolve 10g palm sugar granules in warm water. Followed by top flour. Let the mixture stands for about 2~3 minutes to let the flour totally absorbed the liquid.

Add in the 20g of water and mix well.

2. Heat over low heat, and stir constantly, till the mixture thickens into a palm sugar roux/paste.

This is the final consistency of the palm sugar roux.

3. Loosely cover with cling wrap. Let the palm sugar roux cool to room temperature before refrigerate it till needed.

4. Keep a tall mixing cup and whisk in the freezer for about 20 to 30 minutes before use.

5. Pour whipping cream into the cold mixing cup and let the cup stands on an ice pad.

6. Whisk the cream till reaching almost soft peak stage, using the "Turbo" speed of an handheld blender. The process took about 90 to 120 seconds.

Add in the icing sugar.

Continue to whisk at "Turbo" speed till the cream starts to thicken. Reduce the speed to "4 to 5" on the speed dial, and continue to whisk till reaching firm peak stage.

Do not over-whip the cream! Or, it will turn into butter and whey.

7. Mix the whipped cream with the cold palm sugar roux. Cover palm sugar ermine cream with a cling wrap and refrigerate in the "Soft Freezing Compartment" or normal refrigerator. The Soft Freezing Compartment keeps the cream at -3 to -1℃ without freezing it.

Soya Milk Steamed Cake

Using 55g Omega 3 & 6 eggs
All ingredients in room temperature

50g soya milk lightly sweetened
10g condensed milk
10g rice bran/mild flavor vegetable oil

2 egg whites
Pinch of salt
50g caster sugar
2 egg yolks

70g top/cake flour

Filling + Topping
40g low sugar kaya
1/2 tsp hot water

all the above palm sugar ermine cream

Some sucanat granules, optional


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

2. Mix soya milk, condensed milk and rice bran oil in a cup. Set aside.

3. In a dry, clean and oil-free mixing bowl, beat egg whites will frothy. Add in a pinch of salt and 1/3 of the 50g sugar, continue to beat till almost firm peak. Add the remaining sugar gradually in the course of whisking the egg whites.

4. Gradually add in the egg yolks, one at a time. 

Continue to whisk till reachng ribbon stage.

5. Fold in the flour and soya milk mixture from Step 2 following the sequence of
      1/3 Flour ⏩ 1/2 milk ⏩ 1/3 flour ⏩  1/2 milk ⏩ 1/3 flour

Sieve and mix in 1/3 of the top flour,
Followed by 1/2 of the soya milk mixture.

Finally, use a spatula to give a more thorough mix ensuring no flour or liquid settle at the bottom of the mixing bowl.

6. Pour the batter into the lined cake pan. Bang against the work top to level the top and get rid of trapped bubbles.

7. Steam in a pot with about 100ml water bring to a light boil at medium-low heat. Steam for about 5 minutes. Lower the heat to low and continue to steam for about 13 minutes.

Turn off the heat, without opening the lid, let the cake stays in the pot for 2 minutes.

End of steaming.

Test the cake with a cake tester.

Lift out the cake with the cake pan from the pot, and drop it from a height of about 10 cm to a kitchen towel thrice.
Let the cake rest in the pan for about 3 minutes.

Remove the cake from the cake pan and let it cool down to room temperature before refrigerate for about 1 hour.

8. Add about 1/2 tsp of hot water to the kaya jam. Set aside.

9. Pull down and trim the parchment paper.  Cut the cake into 3 layers.

Spread 1/2 of the kaya jam,

followed by the palm sugar ermine cream over the first layer.

Repat the step for the second layer 

Finally, apply only the palm sugar ermine cream yo the top the cake.

Sprinkle some sucanat (= sugar cane natural) granules over the top.

Keep the cake in the fridge for about 5 hours before cutting.

10. Cut and enjoy it cold 😋

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