Strawberry Milk Steamed Cake

A simple steamed milk cake in strawberry flavour decorated in Christmas mood 🎄🎅 as the festive was drawing near in a month 😊

A light texture with mild sweetness cake that my family enjoyed 🎂

Working video 📹:

Ingredients
All ingredients in room temperature except cold eggs
Using 55g eggs

{A}
2 egg whites, cold
Pinch of low sodium salt
20g fine sugar
10g raw sugar/fine sugar
2 egg yolks, cold

{B}
60g top/cake flour
2g milk powder 

1/8 tsp strawberry flavour powder *

{C}
50g low fat milk
8g condensed milk
8g grapeseed oil/mild flavour veg oil

{D}
1 drop red food gel

{E}

1 drop green food gel

* You can replace the strawberry flavour powder by about 1/2 tsp vanilla essence adding to Ingredient {C}

This is the strawberry flavour powder

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 almost firm peak. 

Mix in yolks and beat till reaching ribbon stage as batter{A}.

4. Mix in 1/3 of {B} to batter{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 1/4 of the batter to a small bowl to mix with {D}, and another 1/4 of the batter to mix with {E} in another small bowl.

7. Pour a small amount of the original batter into one 135x45mm round pan lined with parchment paper. 

Next, pour a small amount of batter {D} over the original batter, aim at the center. 

Repeat the process for batter{E}.

Repeat the same sequence till all batters have been used up. Lightly rap the pan to level the  batter.

8. 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 12 minutes. Turn off the heating, without opening the lid, let the cake simmer for 5 minutes to gradually “cool down”. 

9. Open the lid carefully in order not to trigger any condensed water droplet from dripping onto the cake surface. Drop the cake with pan over a cloth thrice. 

Let the cake cool down for 5 minutes before lifting out of the cake pan. 

10. Cut the cake after cooling down. 

Steamed Pandan Soya Milk Zebra Cake

I revised the steamed pandan soya milk cake to steamed pandan soya milk ZEBRA cake as I find the latter has a nicer presentation of the cake 😉 The ingredients were basically identical except the pouring of the batters to the cake pan.

original version

Multigrain soya milk (organic soya beans, red kidney beans, French puy lentils, pumpkin seeds, black beans, almonds, walnuts, green mung beans and pandan leaf) and its pulp smell so nice. Therefore, it's a waste not to add them to my steamed cake.

multigrain soy pulp

The soft, moist and velvety steamed cake has a zebra pattern in the profile made by alternating the original batter with the pandan batter. The pandan batter was made by adding pandan powder.

Working video of the original recipe:

Ingredients
All ingredients in room temperature except cold eggs
Using 55g eggs

{A}
2 egg whites, cold
Pinch of low sodium salt
15g fine sugar
15g raw sugar/fine sugar
2 egg yolks, cold

{B}
58g top/cake flour
2g milk powder 

{C}
50g home-brewed multigrain soy milk
10g condensed milk
10g rice bran oil/mild flavour veg oil
1/4 tsp vanilla extract 
5g multigrain soy pulp

{D}
About 1/2 to 3/4  tsp pandan powder 

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 2/5 of the batter to a small bowl. 

mix {D} to the batter in the small bowl. 

7. pour a small amount of the remaining 3/5 of the batter (original flavour) into one 135x45mm round pan lined with parchment paper. 

Pour a small amount of pandan batter over the original batter, aim at the center.

Pour the original batter over the pandan batter.

Pour the batters in alternating sequence, overlapping each others,  till all the batters have been used up.

Lightly rap the pan to level the  batter.

8. 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 12 minutes. Turn off the heating, without opening the lid, let the cake simmer for 5 minutes to gradually “cool down”. 

9. 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. 

10.Cut the cake after cooling down.