Steamed Cake (蒸糕)

The Steamed Cake recipe is taken from a Taiwanese cookbook. The texture and taste of the cake is similar to Malaysia/ Singapore version of "egg sponge cake" (鸡蛋糕), but this recipe calls for milk which is not commonly used in "egg sponge cake" though.

I find that this is also a versatile recipe; a variety of ingredients can be added as the taste of the cake is mild. In the book, the author prepared two batches of cake using walnuts and red beans, but I used sesame and pine nuts instead. Other variations I can think of are raisins, chocolate bits, prunes, red dates... The possibilities are endless!

I did not fill the cake batter up to the rim of the muffin cups, as I thought that it will rise above the rim when cooked. But it did not turn out as expected. So do remember to fill up the cups fully when you try out this recipe.

Steamed Cake (蒸糕)


120g cake flour
2 tsp baking powder
1 large egg
60g caster sugar
1/8 tsp salt
80ml milk
3 tbp olive oil
10g black & white sesame

1) Stir-fried the sesame in a wok until fragrant. Remove from wok and leave to cool.
2) Whisk the egg, sugar and salt in a large bowl until slightly foamy.
3) Add in milk, stir the mixture until combine, follow by olive oil.
4) Sift the flour and baking powder onto the mixture. Stir until the flour is fully combined with the mixture. Finally, add in the sesame.
5) Pour the mixture into muffin cups.
6) Steam the cakes for 15-20 minutes. Serve.

(Yield: 5 mini cakes)

* For Steamed Cake with pine nuts, replace caster sugar with brown sugar, and use about 30g of pine nuts instead of sesame.


Lemongrass said…
Looks yummy. I like this cake!!
cocoa said…
hi, you cake looks good, i love steam cake. when you steam them in cupcake,do you have to put them in the cupcake mold or if the cupcake liner should be strong enough to hold the cake?
Rasa Malaysia said…
Reminds me of Huat Kuah, except these are much more elegant and with toppings. :)
Anonymous said…
Looks yummy..just wondering what cake flour is. Not sure if I can get it in Canada. Thx.
Piggy said…
Hi Lemongrass,

Thanks for dropping by!

Hi Cocoa,

I steamed the cakes by putting the liners in a muffin pan.

Hi Bee Yinn,

Yes, it did remind me of huat kueh too... but without the "crack" on top! ;-)

Hi anon,

Oh, you can also use self raising flour, it should give the same result. :-)
daphne said…
oh how adorable! looks relatively healthy too :P
Piggy said…
hi Daphne,

Yes, I think it is healthy too. It's not oily at all, and the sweetness is just right. :-)
Anonymous said…
Hi Piggy,

I made these steam cakes last nite. They looked cute & my mum thought there were 'man tou'.
Taste good and sweetness is just right.
Thanks for this easy & yummy recipe.

Piggy said…
Hi gossiping,

Glad to hear that it turned out well for you. :-)