Steamed Chocolate Cake

This is a quick and simple steamed cake. I use hot chocolate powder instead of cocoa powder. If you are using cocoa powder, you need to add additional sugar as hot chocolate powder is already sweetened. Note that the chocolate flavour varies depending on the brand of hot chocolate powder used, so use your favourite.  

Wet ingredients (makes 4 pieces) 

1 egg

1 tablespoon canola / sunflower oil

2 tablespoons castor sugar
5 tablespoons hot chocolate powder

70g natural yoghurt

Dry ingredients
70g plain/cake flour
1 teaspoon double action baking powder 

Method
1. You need 4 ramekins or small bowls. Place a muffin/cupcake liner into each and set aside.

2. Fill your steamer or a big pot or wok with water. Turn on the heat and bring it to a boil.    
 

3. In a big bowl, beat egg lightly with a balloon whisk. Add all other wet ingredients and mix to combine. You don't have to beat till light and fluffy, well combined will do.

 

4. Add all dry ingredient into a bowl and give it a good mix. Sift dry ingredients into wet mixture. Mix well with spatula or whisk to combine. Do not over mix.

5. Scoop into muffin/cupcake liners place in a ramekin or small bowl , 2/3 filled. Steam on medium  low heat for about 12 minutes.

 

6. Remove and cool slightly on a rack. Best to serve warm and they are soft and moist.

Steamed Matcha Cakes

 

Wet ingredients (makes 8 pieces) 

2 eggs

2 tablespoons canola / sunflower oil

4 tablespoons castor sugar
4.5 tablespoons maple syrup

140g natural yoghurt

Dry ingredients

1 cup plain/cake flour (150g)
1.5 teaspoon double action baking powder 
3 teaspoons green tea powder

Method
1. You need 8 ramekins or small bowls. Place a muffin/cupcake liner into each and set aside.

2. Fill your steamer or a big pot or wok with water. Turn on the heat and bring it to a boil.    

3. In a big bowl, beat egg lightly with a balloon whisk. Add all other wet ingredients and mix to combine. You don't have to beat till light and fluffy, well combined will do.  
 

4. Add all dry ingredient into a bowl and give it a good mix. Sift dry ingredients into wet mixture. Mix well with spatula or whisk to combine. Do not over mix.

 

5. Scoop into muffin/cupcake liners place in a ramekin or small bowl , 2/3 filled. Steam on medium low heat for 10 minutes. If your steamer cannot fit all, you can steam them in 2 batches.
 

6. Remove and cool slightly on a rack. Serve warm or cooled. They are soft and moist.

  

Note :

The top of the cake will not look nice if water from the cover drips on it, so don't place them too close to the edge . You can also wrap the cover with a cloth, this helps to prevent dripping.

 

Steamed Pumpkin Cake

I was browsing for a pumpkin recipe and chanced upon this. The recipe is from thenewageparents.com and titled Steamed Pumpkin Muffin. However, it didn't look or taste like muffin to me. It looked a bit like Chinese Huat Kueh, but didn't quite taste like one. It is really soft and moist with a hint of coconut milk and pumpkin fragrance.

Below is my modified version. My mashed pumpkin was very sweet and the coconut milk was sweet too, so I reduced sugar slightly. I also simplified some steps.

Steamed Pumpkin Cakes (makes 6-8)

Ingredients

Wet
130g pumpkin, cut into small pieces of about 1 inch 
1 large egg, room temperature
75g castor sugar
A pinch of salt
100g thick coconut milk (I used packet form)
30g sunflower oil

Dry
200g plain flour or cake flour
1 1/2 tsp double acting baking powder

Method
1. Prepare a steamer.

2. Steam the pumpkin for about 10-15 minutes till soft. Mash with fork and set aside to cool.

3. Sift flour and baking powder together. Set aside.

4. In a mixing bowl, beat egg gently with a balloon whisk.

5. Add in oil, coconut milk. Mix well.

6. Add in sugar and salt. Mix well.

7. Lastly, add mashed pumpkin. Mix until well combined. The mixture is rather runny.

Wet Mixture

 8. Make a well in the middle of the flour mixture. Pour in the wet mixture. Use a spatula to fold till no traces of flour. Do not overmix. The batter is rather thick.  

Batter

9. Spoon the batter into the moulds until 80% full.

10. Steam on high heat for about 15 minutes.

11. Cool slightly on rack. Best to serve warm.

Yuzu Steamed Cake

These mini steamed cakes are really easy to make. If you are fast, 20mins is all you need. Fresh Yuzu is not always available here in Singapore. I have used Yuzu jam aka Korean Citron for this steamed cakes. I love the citrus smell and taste. Korean Citron is available at most supermarket and is usually used to make Citron Tea.

Yuzu Mini Steamed Cake

Makes 4 pieces

Wet ingredients

1 egg

1 tbsp canola / sunflower oil

3 tbsp Honey Citron (jam form, don't add water)

3.5 tbsp natural yoghurt

Dry ingredients

1/2 cup plain flour (75g)

1 tsp baking powder 

Method
1. You need 4 ramekins or small bowls. Place a muffin/cupcake liner into each and set aside.

2. Fill your steamer or a big pot or wok with water. Turn on the heat and bring it to a boil.    

3. In a big bowl, beat egg lightly using fork or balloon whisk. Add all other wet ingredients and mix to combine. You don't have to beat till light and fluffy, well combined will do.  

4. Sift dry ingredients into mixture in step 1. Mix well with spatula or whisk to combine. Ensure no lumps and a smooth batter. If the peels are too long, you can use a kitchen scissor to snip it .

5. Scoop into muffin/cupcake liners place in a ramekin or small bowl , 2/3 filled. Steam on medium low for 10 minutes.

6. Remove and cool on rack.

 

Note :

The top of the cake will not look nice if water from the cover drips on it, so don't place them too close to the edge . You can also wrap the cover with a cloth, this helps to prevent dripping.