Steamed Milk Cake

Steamed Milk Cake

My toddlers love steamed cake and I have some milk that is going to expire in few days time, so thinking of steamed milk cake for my kids. I chanced upon Aunty Yochana‘s Steamed Milk Cake recipe and decided to give it a try. The first time it turned out like huat kueh, i.e. flourishing dome with the split dome. And, the second time, I got the rounded dome.

This cake has intense milk taste and the texture is moist, soft and fluffy. It isn’t dense. As it is for my kids, I have cut down on the amount of sugar. Guess what? They finished all and still asking for more. I suppose that is enough for afternoon tea or too much, otherwise they won’t have appetite for dinner later.

There are some key learnings picked up from steaming this cake as follows:

1. You need to use the double-action baking powder to have a fluffy and less dense cake. I used both baking powder and double-action baking powder, the latter gave a softer texture. The double-action baking powder has an ingredient which don’t release all carbon dioxide before it contacts heat. But, if you do not have a double-action baking powder, it is perfectly ok to use the normal baking powder if your kids do not mind a little dense cake. But, do not put double amount of baking powder which can cause bitterness in the cake.

2. Do not leave the batter out for too long, i.e. once the batter is done, it is best to be spooned into the muffin cups immediately and steam. If the batter is waited too long, the carbon dioxide in the baking powder is losing.

3. You need to use low protein flour for its good reason, the higher the protein level, the higher the water absorption. Hence, the harder the cake.

4. You can use milk powder instead. Heat up the water slightly to dissolve the sugar and milk powder.

5. I always find adding liquid to flour is easier to produce a smooth batter compared to adding flour to liquid.

6. To create a split dome, you need to put the batter into the steamer at high heat and quickly close the cover. The high heat will push the batter up and split the dome. You should also fill the cups up to 80%.

7. To create a rounded dome, lower the heat to medium heat. Not low heat. And, it may take slighter longer to steam. Test it with the toothpick.

8. Do cover the steamer cover with a cloth to prevent water vapour from dripping into the cakes. Remove the cover after steaming for the same reason as point 6.

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Preparation Time: 10 minutes

Cooking Time: 20 minutes


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  • Measuring scale / spoon
  • Steamer
  • Muffin cups / liners

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  • 170ml fresh milk, room temperature
  • 40g of sugar
  • 100g of cake flour
  • 20g of rice flour
  • 2 teaspoons of double-action baking powder

Serving size: 4 muffins

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[title size=”2″]Directions[/title]

1.  Sift the cake flour, rice flour and double-action baking powder.

2. Use hand whisk to whisk the fresh milk and sugar until the sugar is dissolved.

3. Add the liquid mixture in step 2 to the sifted dry ingredients in step 1. Stir well

4. Spoon the batter into the muffin liners or cupcake liners. If you are using cupcake liners, use cupcake moulds to hold the liners.

steamed milk cake

5. Steam at high heat for 15-20 minutes. Insert a toothpick into the cake and if it comes out clean, it is cooked.

6. Remove from steamer and cool.

Note: If you are serving any of the ingredients to your kid for the first time, do watch out for potential allergy reactions.

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