So when I read the steamed egg cake post on Ju's blog, my heart was filled with joy and I immediately shares the post with my mum where it brings back a lot of our Kampong days memories. During the chat she still mentioned we used to beat the cake batter manually using hand beater for at least 20 minutes and while beating she would get ready the steamer over the charcoal stove.
(adapted from Ju, TheLittleTeochew HERE)
Ingredients: (make 7" round cake)
4 Large Egg
210g Caster Sugar
230g Cake Flour, sifted 2 - 3 times
1 Teaspoon Vanilla Essence
120ml Cream Soda
~ For my mum's version she added 1 tablespoon of freshly pound pandan juice instead of vanilla essence to enhance the fragrance of this steamed egg cake.
Method:-1. Whisk eggs in a large mixing bowl till frothy, add in sugar in 3 - 4 batches to ensure it is well incorporated.
2. Add vanilla essence and continue beating until the batter becomes very pale, thick and creamy. Meanwhile, heat up wok, pot or steamer until you get a gentle boil. (Do make sure the pot/steamer is large enough to fit the cake tin and has ample space for the batter to rise and steam to circulate.)
3. Fold in the sifted flour in thirds, alternating with the soda and ending with flour.
4. Pour the cake mixture into prepared baking tin or bamboo steam that is lined with greaseproof paper.
5. Pop it into the pot/steamer, cover and steam on high heat for about 30 minutes or when skewer insert and comes out clean.
6. Once done, remove the cake from tin, place it on a rack and allow to cool before cutting.
Red Bean Soup (红豆汤) is one of the popular dessert served during Chinese New Year, wedding and etc and you can easily grab a bowl or two at any local dessert stall range from S$0.70 to $2.20 each depending on the stalls and location. We love both the red and green bean soup so I usually would rotate these two dessert in our menu at least once or twice a month.
Ingredients: (serves 2 - 4)200g Red Bean
1.8 Litres of Water
1/2 Pieces of Candied Tangerine
A few Pieces of Pandan Leave, tied into knots
Cane Sugar to Taste
Method:-1. Rinse the red beans with in a large bowl, remove any dirt or spoilt beans. Drain and set aside.
2. Bring 1.8 Litre of water to boil in a medium saucepan (I used my small Endo, thermal magic cooker), add in red beans and when the water comes to boil again, lower the heat and simmer for about 10 minutes.
3. Remove the pot from stove and place it into the magic cooker, cover and let the bean continue to cook through using the heat from the pot.
4. After 30 minutes, remove the pot and simmer it on low heat for another 10 minutes together with the candied tangerine and pandan leaves.
5. When done, place the pot back into the magic cooker, cover and let it cook for another 20 minutes till the beans became soften.
6. Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.
*7. If using normal pot, just simmer the red bean together with pandan leaves and candied tangerine for about 30 - 40 minutes till the bean soften before adding sugar to taste.
The inner pot of this magic cooker can be used on any stoves as well as on induction cookers which then helps to save time, gas or electricity and at the same time achieve perfect cooking too.