Black Glutinous Steam Cake

I brought two cakes for our recent bloggers’ gathering using the same basic ingredients (black glutinous flour) and this is the steam version. I prefer steam one cause you can really taste the fragrant of black glutinous in the cake compare to chiffon. It is soft and has chewy texture too. If you prefer soft & fluffy texture, then you should try this chiffon version.

Source : NCC - Fatmah Bahalwan with modification

Ingredients :
2 Eggs
50 gr Caster Sugar

75 gr Black Glutinous Flour

25 gr Cake Flour

40 gr Oil

60 gr Instant Coconut Milk
1 Tbsp Condensed Milk
Pinch of salt

Method:
- Preheat the steamer.
- Beat eggs, sugar until pale & thick.
- Add in mixed flour, stir a while.
- Add in mixed oil, coconut milk and salt, stir until well incorporated.
- Pour in small pan, steam for 40 mins or cook.

Pandan Steamed Buns

I was busy during the kid’s school holiday, which I got visitation from family and friends from overseas. Really have no strength or mood for baking. So ... sorry guys for not being updated the blog and visit you guys. However, I don’t want to miss out the Aspiring Bakers #8 event. Here, I am submitting this post to Aspiring Bakers #8 – Bread Seduction (June 2011) hosted by Jasmine of The Sweetylicious.

Source : Wendy

Ingredients for half recipe:
125 gr Pau flour
125 gr All purpose flour
25 gr Powdered coconut milk
75 gr Sugar
½ tsp Salt
100 ml Pandan juice **

15 gr shortening

5 gr Instant yeast
1/4 tsp sugar
25 ml warm water

Filling : Pandan Lotus Paste (optional)

Method:
- Combine yeast, water and 1/2 tsp sugar. Let it froth.
- Mix both flours, coconut milk powder, D.A.B.P, sugar and salt together. Make a well in the center. Pour in frothed yeast mixture and 3/4 of the pandan juice.
- Mix until a dough is formed. Add more pandan juice if dough is too dry, but do so by the tablespoons.
- Knead until a smooth dough is formed, add in melted shortening and knead until it is well combined, as in, u don't feel anymore oiliness.
- Leave to proof for almost an hour in almost fully covered container. Dough is ready when it is doubled.
- Punch down and knead for another minute.
- Divide dough into 25 gr per piece. You can get about 17 pcs.
- Shape dough and leave to proof for another 45 minutes or until shaped dough has doubled.
- Steam on high heat for 12-15 minutes.

** I made from about 6 pandan leaves, chopped & pound it and mixed with 100 ml and stir with 1/2 tsp of pandan paste.

Step-by-step pictures :

Steamed Black Sesame Sponge Cupcakes

I don’t want to miss NCC Bolkus Event, made these steamed sponge cupcakes (Bolu Kukus) early in the morning for the breakfast. As I’m looking for the recipe in small scale, search thru NCC then I found NCC’s Bolu Kukus 200. This is my first time making this, very glad with the result.

You may check out here for other fabulous steamed sponge cupcakes recipe.

Source : Bolu Kukus 200 – NCC

Here’s some modification recipe,
Ingredients:
1 Egg
120 gr Cake flour
75 gr Caster Sugar
100 ml Sprite (or other carbonated drinks)
½ tsp Emulsifier (or sponge gel)

1 tsp Black sesame paste or other flavour

Method:
- Prepare the steamer until hot
- Beat egg, flour, sugar, sprite and sponge gel until thick.
- Take 1/3 portion of the batter, mixed with black sesame paste.
- Pour the batter until half in the cupcakes mould, then 1 tsp black batter, continue with 1 tsp white, and finally with 1 tsp black batter. Fill upto 90%.
- Place it on the steamer and steam with medium fire for 15 minutes. (Do not open the lid during the steamed process).

Here is the look when I covered my steamer lid with the napkin cloth, just to prevent the water drip into the cake.

................ Voila .................
Aren’t you happy to see those smiley sponge cupcakes?

Happy Baking for those want to try this :)

Steam Cheese Brownies

Recipe shared by Nia - Radin Cake

Ingredients:
A
2 egg yolks
2 eggs
100g sugar
½ tsp vanilla extract ( I put vanilla essence )
½ tbsp emulsifier ( I use sponge gel )
½ tsp salt

B – Shifted together
75g plain flour
25g milk powder
20g corn flour ( I use maizena )
1/2tsp baking powder

C - melted25g butter
85 ml vegetable oil

D
50g cheddar cheese, cut in cube ( instead I grated it )

Methods:
- Preheat the steamer.
- Beat A (except salt) using high speed until ribbon stage (thick and can write on the batter will appear visible for a while). Add salt, then beat again for awhile.
- Pour B to A.
- Add D, mixed well.
- Add in C, mixed well.
- Pour into the tin with paper line on the bottom part, then steam it over medium heat for 40-45 minutes. ( before steam, I put some grated cheese on top of the batter ).
- Serve the cake. (or you may decorate it with butter and shredded cheese on the top)