Steamed Pumpkin Muffins

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It has been long time not making steamed cake. After read Kristy’s Steamed Pumpkin Muffins recipe, I knew I going to make it. It is healthy and easy to make! Love the light texture with the used of rice flour. This recipe is definitely a keeper for me.

Pumpkin Steamed Cake(Fa Gao) 金瓜发糕

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Fa Gao is usually seen during Chinese New Year especially for praying. ‘Fa’(发）, the Chinese word is synonymous with wealth and prosperity. It symbolise bringing good fortune. Fa Gao with orangey colour signify good luck! This steamed cake is not only nice to see but also nice to eat. Besides pumpkin, coconut milk, egg and palm sugar are added too. I would say is kind of nutritious and fragrant steamed cake.

 

Recipe adapted from 快乐厨房

Ingredients:

(A) Starter

50g all-purpose flour

50ml water

1 teaspoon instead yeast

(B)

50ml water

90g palm sugar (gula melaka)

320g all-purpose flour

2 teaspoon double action baking powder

200g pumpkin puree (steamed and mashed)

100ml coconut milk

1 egg

Methods:

1. Mix all the starter ingredients and set aside for ½ hour to rest.

2. Prepare palm sugar syrup by adding diced palm sugar into water. Bring to simmer till all sugar melt. Strain and leave to cool. 

3. In a mixer, put in cool palm sugar syrup, pumpkin puree, coconut milk and egg. Mix till well combine. Set aside.

4. In a big bowl, sift in all-purpose flour and double action baking powder. Make a well in the center.

5. Pour in palm sugar mixture from step 3 together with starter. Fold till well incorporated.

6. Pour batter into lined paper cups till 90% full. Set aside to rest for 15 minutes.

7. Bring water to rapid boil. Place the proof batter cups into steamer and steam at high heat for 15 minutes. 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

After all the marathon blog posting (almost every day !) is time to pack  and ‘Balik Kampung’. I will take a break for Chinese New Year celebration. 

Wishing all friends and readers a Great Prosperous Chinese New Year and Happy Holidays!

恭喜发财，福贵花开，

事事顺利，蛇年行好运！

Steamed Cake with Vegetables

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Recently, I used to prepare steamed bun (mantou) as snack for my little girl. She not keen to drink water therefore I try to avoid giving her baked goods. Another option will be steamed cake. Thanks to Aspiring Bakers for having steamed cake as this month theme. Now I have lots of choice to choose from fellow blogger friends.

Since my girl is only 14th months old I try to serve her as 'healthy' as I can. This recipe actually is very simple. It is similar to making muffin, mixing wet ingredients with dry. Then steam straight away! Since I'm adding vegetable, extra effort are needed to prepare the vegetable. Therefore here come the long steps :P
 

Reference from steamed cake Anna blog
Yield 7 tea cups
Ingredients:
(A)
50g bok choy (小白菜)
*spinach will be nice too
30g carrot
 
250g water (water from blanching vegetable)
* add water if not enough
90g sugar
 
1 tbsp vegetable oil
 
(B)
250g self-raising flour
1/2  tsp baking powder
pinch of salt
 
1 tbsp wheat germ(optional)
 
 
Methods:
1. Grate carrot finely. Set aside.

2. Bring some water to boil. Add in washed bok choy and blanch for 1-2 minutes. Remove, drain and leave to cool. Reserve the water. Measure the reserved water to get 250ml. Top up if needed.

3. Put the blanched bok choy into blender. Scoop some liquid from the 250ml water into blender. Blend till fine. Pour back into remain liquid and become 'green' liquid.

4. Add sugar into 'green' liquid. Stir till sugar melt. Add in grated carrot and vegetable oil. Whisk to combine.

5. In a mixing bowl, sieve in flour, baking powder and salt. Add in wheat germ and stir to mix.

6. If you are using tea cup like mine, lightly grease the cups with oil. Arrange the cups into steamer and bring the water to rapid boil.
* In order to get better result do get the steamer ready before prepare the batter. Once done immediately send into steamer without any delay.
* I heated the coated tea cups before used. This can help easy removal after cooked.

7. Once steamer is about ready, prepare the batter. Make a well in the center of dry ingredients. Pour in the 'green' liquid mixture. Whisk to combine. The mixture should be thick as shown.

8. With a spoon scoop the batter into heated tea cups about 90% full. Cover and steam at high heat for 15 minutes.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Steamed Sponge Cake(鸡蛋糕) with Orange Flavour

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I'm sure this steamed sponge cake is well known in Chinese family. Some might grow up having them frequently especially those used to prepare this for praying. Since this month Aspiring Baker theme is steamed cake I take this opportunity to challenge myself of making good steamed cake.

I'm not confident when come to steamed cake. I used to worried especially at the time I'm going to open my steamer lid :P I definitely happy when the steamed cake turns up fluffy and nicely bloom with crack (for fah kueh-发糕). I failed in my 1st trial. The steamed sponge cake texture was dense. This happen because too much air deflate during flour folding stage. I should add in flour in batches instead of one go! After the lesson I make the cake again the next day. I'm glad I get what I called light and fluffy steamed cake :)

Adapted from 孟老師 100 cupcakes cookbook
Ingredients:
250g eggs (I used 5 eggs)
130g sugar (reduced from 180g)

190g low protein flour
1/2 tsp + 1/4 tsp baking powder

3 tbsp orange juice(or lemon juice)
Zest of an orange (or lemon)
3 tbsp vegetable oil

*mix together in a bowl and set aside

Methods: (using stand mixer)
1. Attach stand mixer with belon whisk. Beat eggs and sugar till turn bright yellow at medium speed (about 4-5 minutes).

2. Turn the speed to max and beat till pale white (about 4-5 minutes). Do the ribbon test (visible lines appear as shown).

3. Turn the speed to medium and continue beat for about 1 minute. This is to achieve smooth and light whisked eggs.

4. Add in the sifted flour alternative with orange and oil mixture in 3 batches. Hand whisk till incorporated.

5. Pour the batter into lined 8' square pan. Leave aside to rest for 10 minutes.

6. While waiting, bring the water in steamer to boil. Wrap the lid with cloth if needed to prevent condensation during the steaming process.

8. Place the batter in steamer and steam at medium-high heat for 20 minutes.

9. Once steaming time over, open the lid slowly with the heat still on. Off the heat and remove the pan from steamer. Cut and serve!

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders