Guaishushu’s Report Card–Top 30 posts For The First Blogging Year From 1-5-2013 t0 30-4-2014

Posted on May 2, 2014 by Kenneth Goh

5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

These are posts that I believed should squeeze in the top 30 listing but probably not because of their late issuance or lack of promotion of the posts.

“40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅)

A Cuisine With A Long Chinese History– Dongpo Meat (东波肉）

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Back To Basics–Modified Traditional Butter Pound Cake

Back To Traditional Recipe of 1egg：1sugar：1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕）

CONCLUSION

Guaishushushu have issued slightly more than 300 recipes last year and the above accounted for about 10% of the recipes. If you are interested to get more recipes, you can refer to my RECIPE INDEX here. Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014) here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can post in Groups for the recipes that you tried from Guaishushu’s blog.

Let’s Made This Dim Sum Cake At Home–Ma La Gao/Ma Lai Gao (马来糕）

Posted on March 9, 2014 by Kenneth Goh

UPDATED POST ON 17 AUGUST 2014

Please scroll down towards the end for an updated recipe and images. These Ma La Gao was prepared on 17-8-2014 as a gift to relatives and kids breakfast. It had a finer texture than the first recipe.

INTRODUCTION

Ma la Gao or Ma Lai Gao（马来糕）is another type of Chinese Steamed sponge cake commonly served in the dim sum restaurant. In fact, it is a variant from the traditional steamed sponge cake, Jidangao (鸡蛋糕). The name Mala in effect is literally translated as “Malay”. As to why the name is used is rather unsure and I can’t think of any direct relationship of this cake with our Malay brothers.

What differentiates it from the traditional Kuey Neng Ko or Jidangao is that the use of custard powder, melted butter or other cooking oil, milk (evaporated or fresh milk). Because of the inclusion of these few ingredients, its texture and fragrance differ rather significantly from the traditional Kuey Neng Ko used for praying ceremonies. As a result of these, it become moister and amore aromatic..

There are many version of Ma La Gao, some are brownish yet some are yellowish. The brownish version is the use of brown sugar where as the yellowish version is the use of normal castor sugar.

Processed with Moldiv

There are also yeasted vs. non yeasted version too. The yeasted version is using yeast and will requires numerous hours of proofing before steaming. The effect is a more springy texture in the cake.

What I am sharing today is using the castor sugar and non yeasted version. This means that you can steam it immediately after you prepared the batter.

Processed with Moldiv

Preparation is not difficult at all though ingredients is slightly more than the traditional Kuey Neng Ko but the concept of preparation is basically the same, beat eggs to light and pale, fold in flour and steamed..

Processed with Moldiv

WHAT IS REQUIRED

Recipe inspiration : Ma Lai Gao Recipe from Betterchinese.com

Servings: One 9 inches diameter Ma la Gao

100 grams of evaporated milk (淡奶）
100 grams of melted butter （牛油-融化）
4 eggs （鸡蛋）
150 grams of castor/brown sugar or a mixture （细砂糖/核糖）
1/4 teaspoon of baking soda （苏打粉）
250 grams of self raising flour （自发面粉）
50 grams of custard powder （蛋黄粉）
1 teaspoon of vanilla extract (香精）

STEPS OF PREPARATION

A lightly greased 9” diameter baking cake tin .

A steamer with adequate hot boiling water for steaming about 30 minutes.

Beat the eggs using a stand mixer (under high speed) until light and pale. Add in sugar tablespoon by tablespoon. You will witness the beaten egg volume gradually increase and become even lighter in colour. Beat until the eggs volume increase at least 2-3 times, thick and glossy. Thick means when you take out the whisker, the eggs will drip down slowly from the whisker. Add in vanilla extract, melted butter slowly (spoon by spoon preferred), beat until well combined.

Sift 1/3 of the baking soda, custard powder and self raising flour into the beaten eggs, add 1/3 of the evaporated milk, use a spatula to fold as fast and as light as possible until well mixed. Perform the same for the remaining 2/3 of the ingredients. Once well mixed, transfer into a lightly greased baking tin and steam in the steamer under high heat for at least 1/2 hour or until a skewer inserted comes out clean.

Note that folding of flour have to be swift and light and prior to the steaming, the steamer’s water must be boiling. As this is a large cake, make sure that it is properly cooked and skewer test is still the final test. If you are unsure, it is best to over-steamed rather than under steamed and ensure there is enough water in the steamer.

CONCLUSION

This is a Jidangao but with additional ingredients. These additional ingredients (melted butter, custard powder and evaporated milk) do create a difference in texture and taste.. That is also the reasons that make it a more popular steamed cake than the traditional Kuey Neng Ko.

Hope you like the post today. Cheers and have a nice day.

Processed with Moldiv

UPDATED ON 17 AUGUST 2014

Today, I have prepared some Malagao for my relatives and kids’ breakfast. I am pleased with the outcome of the cake as it is moister and finer texture than the previous attempt. The amended recipe are as follows （changes in the recipe are highlighted in red):

120 grams of evaporated milk (淡奶）
120 grams of melted butter （牛油-融化）
4 eggs （鸡蛋）
120 grams of castor/brown sugar or a mixture （细砂糖/核糖）
50 grams of condensed milk (炼乳）
1/4 teaspoon of baking soda （苏打粉）
1/2 teaspoon of double acting baking powder (双重发粉）
250 grams of self raising flour （自发面粉）
50 grams of custard powder （蛋黄粉）
1 teaspoon of vanilla extract (香精）

Note:

Please don’t try to ask for substitution of condensed milk as it will help to enhance the texture. This cake is not overly sweet, and if you still concerned about the sweetness, reduce the castor sugar/brown sugar by 10%.
The condensed milk shall be added prior to the adding of melted butter.
You can either use machine at low speed to mix or hand folding as mentioned above.
All other procedures are the same.

For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Back To Traditional Recipe of 1egg：1sugar：1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕）

Posted on February 8, 2014 by Kenneth Goh

INTRODUCTION

For modified recipe for breakfast, please scroll towards the end.

I promised it will be a short post as I have nothing much to say about this steamed sponge cake (kuey neng ko) – the fourth in my series of steamed sponge cake.

However, this is prepared with due respect to our elders who prepared it based on simple ratio and simple method. The recipe is just as simple 1 cup of plain flour, 1 cup of sugar and 1 cup of eggs. No artificial ingredient being used. No artificial ingredients being used means that there should be no:

Gassy drinks (ice cream soda, carbonated water, seven up etc.)
Ovalette or other types of emulsifier or sponge stabilizer
No leavening agents including self raising powder, baking powder, baking soda, double acting baking powder
No other emulsifiers alternatives such as condensed milk..
No flavour enhancer such as vanilla essence

Without using all this, It comes back to the traditional easy to remember recipe of Kuey neng Ko which yields a soft and full of egg aroma steamed sponge cake.

It take me about 2 days to decide whether or not to issue this report, therefore, I do not have any beautiful pictures to show you. I only took pictures when I am reheating/re-steaming these sponge cakes for today’s breakfast. As you can see from the picture, it is still soft and nice. I have decided to issue this post to serve as a record of my steamed sponge cake adventures..For those readers who know Mandarin, you can read what I have written in my Facebook Timeline with regard to the my opinion on this simple traditional recipe.

鸡蛋糕的实验 (English – scroll down)
今天，我做了一个实验。我根据传统的口诉食谱做了一个鸡蛋糕。要是问老人家她们以前是怎样做鸡蛋糕的，她们会说一碗粉，一碗蛋，一碗糖。。把蛋打到发白，加粉，就蒸。蒸的时候不可以闲言闲语，不可以偷看，出来一定笑哈哈。

我们阿嫲的年代，当然什么都是最基本的。。所用的面粉一定是基本的面粉，而非自发面粉等。当然没有其他偷工减料的现代产品如 ovalette ,蛋黄稳定剂，汽水，发粉，苏打粉等等。为什么她们的年代可以做得到而我们不能呢？再问下去，老人家多数也讲不出一个虽然。。

就凭我70几岁丈母娘跟我讲的几个要点，我用了一杯蛋，一杯糖打到量至少增大两倍，把蛋液拿起来时，蛋液慢慢的滴下。然后就加进面粉，搅拌至少心算50下到均匀。倒进已经预热的竹篮子，然后用白糖做个“十”字，下锅用大火蒸20分钟。

结论：一半成功。白糖十字架放的不够多所以列的不够大，竹篮偏大，火候不够大，所以不够高。。
老人家的口述食谱是有可靠性的只是他们的成功都是用他们的苦力和经验来完成的。。还有一点，由于什么都没有加，鸡蛋味非常的浓，而且很软。。有空的话，我还是会再尝试的。。

Kuey Neng Ko Experiment

I swore I did not do any hanky panky things to this traditional recipe of steamed sponge cake though I have two posts on kuey neng ko prepared using gassy drinks. I used 1 cup of plain flour, 1 cup of eggs and 1 cup of sugar without the use of gassy drinks, ovalette, emulsifiers, condensed milk, baking powder, self-raising flour, baking soda etc. This is what my mother in law told me what she did when she was a girl. I experimented and come out this version of kuey neng ko, soft and full of egg aroma. It is not 100% successful because the crack is not that obvious as yet but the texture and taste is getting very close to what we used to have last time. Cracking can be improved with the use of more sugar in the sugar cross.

WHAT IS REQUIRED

Servings: A 7-8 inch diameter steamed sponge cake

1 cup of egg (at room temperature)
1 cup of castor sugar
1 cup of plain flour
Preferably a bamboo basket lined with Cellophane sheets.

STEPS OF PREPARATION

Beat the eggs using a stand mixer (under high speed) until light and pale. Add in sugar tablespoons by tablespoons. You will witness the beaten egg volume gradually increase and become even lighter in colour. Beat until the eggs volume increase at least 2-3 times, thick and glossy. Thick means when you take out the whisker, the eggs will drip down slowly from the whisker.

Quickly sift in the plain flour and use a spatula to fold in the flour. I have this habit of self counting 50 times when I fold my flour. You have to ensure that the folding is fast (not to deflate the eggs) and the flour and eggs mixture are well combined.

Transfer the batter to a PRE-HEATED bamboo basket lined with cellophane sheet. make a sugar cross on top of the batter, and steamed in a steamer at high heat for at least 20-25 minutes or until a skewer inserted comes out clean.

CONCLUSION

This traditional recipe looks easy but it is quite a difficult cake to prepare. The water temperature, the degree of eggs being beaten, the folding method all have an implication on the texture of the cake prepared. If shouldn’t be rubbery if you eggs have been beaten to the right condition and whether it will crack or not will very much depends on your sugar cross and the heat used for the steaming. However, it will provide you with the traditional flavour or 古早味。

Do try and you may want to read the following post on steamed sponge cake for pointers that I may have forgotten to cover here.

Hope you like the post today, cheers and have a nice day.

UPDATED: ON 2-3-2014

MODIFIED TRADITIONAL RECIPES FOR BREAKFAST PURPOSES

As the above recipe is slightly dry for breakfast purposes, I have modified the recipe to include some oil and some mixed fruits. However, as the batter is very light, the mixed fruits sank to the bottom of the cake. Therefore, I would not advise readers to add mixed fruits. instead, it is advisable to use almond flakes or mixed nuts instead if you want some changes. Alternatively, you can just add 2 tablespoons of cocoa powder to transform it into a simple chocolate steamed cake.

WHAT IS REQUIRED

1 cup of egg (at room temperature) 鸡蛋·
1 cup of castor sugar 白糖
1 cup of plain flour 普通面粉
1/3 cup of cooking oil 食用油
A square baking tin (8’x8”)
Some almond flakes （杏仁片）

STEPS OF PREPARATION

Beat the eggs using a stand mixer (under high speed) until light and pale. Add in sugar tablespoons by tablespoons. You will witness the beaten egg volume gradually increase and become even lighter in colour. Beat until the eggs volume increase at least 2-3 times, thick and glossy. Thick means when you take out the whisker, the eggs will drip down slowly from the whisker. Slowly add in the cooking oil and beat until well combined.

Quickly sift in the plain flour and use a spatula to fold in the flour. Meanwhile add in almond flakes or other dry nuts (dry fruits is a bit dense, it will not support unless the flour is increased 1.5 cups, therefore, it is advise to use almond flakes instead. I have this habit of self counting 50 times when I fold my flour. You have to ensure that the folding is fast (not to deflate the eggs) and the flour and eggs mixture are well combined. Steamed in the steamer for 25-30 minutes or when a skewer inserted comes out cleaned.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

Why Not Use Your Mandarin Oranges To Prepare Some Breakfast? –Mandarin Orange Steamed Sponge Cake (芦柑鸡蛋糕）

Posted on February 6, 2014 by Kenneth Goh

UPDATED POST ON 24-10-2014
Decided to use 2 eggs to prepare some steamed cake for the family after many days of eating cakes and breads. Have use this recipe but substituted mandarin oranges with oranges. In addition, use the cuppies to prepare.. A less oilier choice. If you are interested, you can refer to the recipe below.

INTRODUCTION

I told myself I must get rid off some mandarin oranges at home. During Chinese New Year, most Chinese families will have lots of mandarin oranges as it is considered as an auspicious fruit bringing luck to the families. Same with my families, usually, we will have purchased at least 20-30 mandarin oranges for prayers, for decorations even for gifts to the elders when we went visiting.

It suddenly come across my mind that why don’t I used this to prepare some steamed sponge cake. Chinese New Year is usually a feasting season with lots of high calorific cuisines being served. Be it cakes, cookies or dishes, they are all generally of high fat content. Therefore, to balance the excess calories intake in the past week, it is time to have simpler food and steamed cakes is one of the most suitable choice.

I have to admit that in this illustration, the mandarin orange flavour were not obvious as I used the wrong type of mandarin oranges. Jiao Gan (蕉柑) (Citrus reticulata Blanco cv. Tankan) is a better choice than the Lu Gan （芦柑）（Citrus aurantium L）. that I am using in this illustration. Jiao Gan have thicker skin, less juicy but have a stronger citrus aroma. On the contrary, Lu Gan have more juices, sweet but very plain in taste. Both are Mandarin oranges but Jiao Gan will definitely give you a better citrus aroma. Having said that, if you do not concern much about the flavour, you can just use any type of mandarin oranges juices that you have. It is equally delicious. Even plain oranges are good alternatives.

In this illustration, you will note of a piece of orange flesh in the cake. After tasting the cake, I found that it is not advisable to have the oranges as the steaming process make the mandarin oranges too soft and taste have changed to slightly bitter. Therefore, I will not share how to put the mandarin orange flesh inside the cake. Just omit this is a better alternative.

WHAT IS REQUIRED

Servings: A 9” chiffon tube pan cake

4 large eggs (preferably at room temperature) （鸡蛋）
50 grams of melted butter
400 grams of self raising flours – sifted （自发面粉）
200 gram of fine sugar （细砂糖）
200 ml of freshly squeeze mandarin orange juice (橙汁）
4 tablespoons of condensed milk （炼奶）
2 teaspoons of mandarin orange zest (蕉柑皮削） (optional)
Additional mandarin oranges for decoration.

STEPS OF PREPARATION

A lightly greased 9” diameter chiffon cake tin or any other types of baking cake tin .

A steamer with adequate hot boiling water for steaming about 30 minutes.

Beat the egg, condensed milk and sugar until light and frothy. Gradually add in the melted butter. Beat until well combined or when the colour turned pale.

Sift in the self raising flour. Quickly fold the flour with a spatula and add the mandarin orange juices gradually. I have this habit of counting 50 times in my folding of flour. Fold as fast as possible and ensure all is well combined and smooth. Dust with additional mandarin oranges flesh if desired.

Transfer into a baking tin of your choice and steam under high heat for 25-30 minutes or until a skewer inserted comes out clean. The steaming time is very much depends on the the type and size of baking tin. I have used a 9” chiffon cake tin and it took me about half an hour to steam.

CONCLUSION

Unlike other traditional steamed sponge cake, I do not have the pressure whether the cake will smile/crack happily or not. It is just a cake designed for breakfast and tea time. With the use of more juices and some butter, the cakes become soft, moist and aromatic. Of course it can be more aromatic if I used the right type of mandarin oranges or even oranges itself. It is definitely a healthier alternative as compare with other cakes served during Chinese New Year. Variations are many, if you don’t like orange flavour, just substitute with mandarin orange juice with milk. Raisins can be added if you prefer.

IMPORTANT NOTE: You can always use this recipe and steamed using a muffin cup or cupcakes cup. It will be faster and easier for your servings.

Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Guaishushu’s Report Card–Top 16 posts For 2013

Posted on January 1, 2014 by Kenneth Goh

INTRODUCTION

Happy New Year 2014, my dearest readers.

Since I set up my blog 30 April, 2013, for these 7 months, I have issued a total of 334 posts, not including those recipes that I posted in the album my FACEBOOK PAGE. I have to thank you again for your kind support and without all your support, the blog will not be able to continue into 2014.

Some of you may have joined me recently, and it will be fun to read what were the top 16 posts out of 334 posts. I was also eagerly to know the listing and rather shocked with some of the items in the listing. One of the entries that surprised me is the No. 2 – The plights of Kuey Neng Ko, No. 6- Things I discovered in Singapore and No. 12- Small Appetite Foodies’ Apple Pie.

Of course there are other better posts that should appeared in the listing such as Pineapple Rice, Sarawak Butter Milk Buns, Healthy Tiramisu, Chinese Meat Rolls, Japanese Curry Pies and etc. However, these were excluded as the date were much later towards the last few months of the year. In fact, the difference between the entries are very close about 20-30 views per position. If I have time, I will summarize the posts from Number 17-35.

No. 1 – One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits.

No. 2- The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

No. 3- My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）

No. 4 – Condensed Milk That Are Not Sweet? Home Made Condensed Milk

5- Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

6- Things I Just Discovered In Singapore – Sarawak Laksa and Kolo Mee

7- Creams and Milk Make These Buns Worth To Try –Hokkaido Soft Milk Buns

8- How About Rolling Your Pancake?– The German Layered Cake–Baumkuchen

9- Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)

10- Out Of Gift Ideas This Christmas? Try Some Homemade Marshmallows

11 – Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧）

12- Small Appetite Foodie’s Apple Pie

13- Having Oven Baked Ribs for Christmas Dinner? Tony Roma’s BBQ Baby Ribs Copycat

14- Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

15 – My First Attempt On Frosting My Cupcake–Red Velvet Cupcake With White Chocolate Frosting

16- What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

If you have never read these posts before, you may want to take a quick look. I promised more recipes will be posted soon and for this month, my emphasis on Chinese New Year related cuisines.

Once again. Thanks for your kind support. Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）

Posted on August 15, 2013 by Kenneth Goh

It was 5 am in the morning. I told myself that I must wake up early to write this post and share with readers about this extremely simple recipe. This is rather a special post to me because it is my 200th post since I started my blog 3.5 months ago in late April 2013.

Yesterday evening, I made a traditional Chinese steamed sponge cake (鸡蛋糕）and posted in certain Facebook Group and surprisingly these 2 eggs sponge cake caught a lot of readers’ attention requesting for the recipe. In fact, I am rather happy that this Chinese steamed sponge cake turned out so well.

Those who come from a traditional Chinese family will know that this cake is a delicate cake to make. As contrast to Western cakes, this cake should have “cracks” or “smiley face” in its top, the bigger the better. In Chinese, such cracks will signify prosperity and brings good fortunes when the cake was offered to the ancestors,

Traditionally, while making this cake, there were lots of “taboos” or “pantang larang”. Only the person who are making the cakes were allowed to enter the kitchen freely. Those who entered should not be talking anything that could possibly “resulted” in a crack less cake or a “bald” head! And housewives are trying all sorts of ways to make the cake “laugh” as “happily” as possible. She will generally be respected, admired and pampered for her ability to make a “laughing” steamed sponge cake for offering to the ancestors.

WHY THIS CAKE?

Tracking my readership statistics, I found that during the last two weeks, quite a lot of readers were visiting one of my post The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…. This is a post whereby I analysed why younger Chinese generations are not fond of having this traditional Chinese Steamed Sponge Cake and tweaked it into a cute party snack.

I also knew that as one of the big Chinese religious festivals – Hungry Ghost Festivals is approaching, a lot of people are looking for recipes to prepare this cake for religious offerings. Another possible reason is because bloggers in certain hop in group is having an “egg” events whereby bloggers are searching for eggs related recipes.

Knowing those who visited my earlier post of party snack Chinese steamed sponge cake may get disappointed as that cannot be used for ancestor offerings, therefore, I feel obliged to share a recipe that can prepare a cake for praying purposes.

WHAT IS REQUIRED?

Recipe adapted from : Xinshipu.

2 large eggs (preferably at room temperature) （鸡蛋）

300 grams of self raising flours – sifted （自发面粉）

150 gram of fine sugar （细砂糖）

Sprite or 7-up or ice cream soda about 200ml （汽水）

2 tablespoons of condensed milk （炼奶） or 2 teaspoons or ovallete

One 6” bamboo basket (竹篮） that are 4” deep or round baking tin (烤盘）

Note:

It is rather common in Malaysia and Singapore or even the original recipe uses ovallete. As I do not have ovallete with me, I have searched for ovallete substitute and I came across this blog http://www.thelittleteochew.com/2009/09/what-is-ovalette.html which have list out his/her preference of not using ovalette. I tends to concur with her that as long as the egg is adequately beaten, there is no need to have ovallete or condensed milk. My mother in law also disclosed to me that they have never used any ovallete in her many years of making this cake.

STEPS OF PREPARATION

Pre-preparation

Get ready a 6 inches diameter baking tin and lined it with baking paper. Ideally, use a bamboo basket and lined with cellophane plastic sheet (竹篮玻璃纸). As I do not have the bamboo basket, I used a baking tin instead. Baking tin are more difficult to steam.

Get ready a big pot or wok for steaming and make sure that the cover is tall enough for your cake rise. One of the reasons that this cake as in the illustration did not rise as high as desired because it was constrained by the height of my steamer.

Boiled the water under high heat and put the empty baking tin in the steamer to warm the baking tin.

Making the cakes

Crack two eggs in a big mixing bowl. Add the sugar and 2 tablespoons of condensed milks or 2 teaspoons of ovalette.

Beat at high speed until the eggs turns light and fluffy. (Note that as a result of adding condensed milks, you may not be able to obtain the soft peak form from egg beating).

Fold in the sifted flour as quickly as possible.

Add in the gassy drinks and, stir lightly and quickly until well mixed.

Transfer the batter quickly to the heated baking tin/wooden basket. Put some some sugar on top of the batter in a cross shape (this is an important step to make it crack). 在鸡蛋面糊上面上，跟着十字的形状，撒下2条直线的白糖。

Steamed under high heat for about 25-30 minutes or until a skewer inserted in and comes out clean. Put in additional hot water if the water dries up. Do not open the steamer cover for the first 15 minutes.

Once your remove the cake from the steamer, immediately remove it from the baking tin or bamboo basket. Place in a wiring rack and let it cool completely. It is important that you took out the baking tin or bamboo basket immediately to prevent water condensation around the side of the baking tin that will make the cake become soggy.

Cut into pieces before serving. Re-steamed the cake before serving if you find the cake hardens after two to three days.

I have purposely to decorate this cake with a red ribbon and some red colouring on top of the cake. This is the traditional way of decorating the cake before offering sessions.

Analysis On Textures of The Cake

The texture of the cake is slightly different from the traditional cake due to the addition of gassy drinks and condensed milk. It is moister and I do not even need to have some drinks after taking three to four pieces. Traditionally, as it is very light and fluffy, I tend to get choke as the cake debris will irritate my throats. Therefore, do not compare with the traditional cake texture. So far, family members preferred this newer texture than the traditional types as it is easy to eat!

CONCLUSIONS

This is a simple cake. This is a traditional cake that not many blog writers would want to write about. However, to make it to “laugh” or crack to the way that you desired, it needs delicate handlings. As a traditional old man, I respect the cake and give the cake full attention and the cake is happy to give me back a big smile… Haha.

Have a nice day and hope that this post will help those readers who are seeking for Chinese steamed sponge cake recipe.

Hope you like the post. Cheers

I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

GUAI SHU SHU

Guai Shu Shu is a "shu shu" that is "guai"….

Tag Archives: KUEY NENG KO

Guaishushu’s Report Card–Top 30 posts For The First Blogging Year From 1-5-2013 t0 30-4-2014

TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014

5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

Let’s Made This Dim Sum Cake At Home–Ma La Gao/Ma Lai Gao (马来糕）

UPDATED ON 17 AUGUST 2014

Back To Traditional Recipe of 1egg：1sugar：1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕）

Why Not Use Your Mandarin Oranges To Prepare Some Breakfast? –Mandarin Orange Steamed Sponge Cake (芦柑鸡蛋糕）

Guaishushu’s Report Card–Top 16 posts For 2013

TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014

5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

Share this:

Like this:

UPDATED ON 17 AUGUST 2014

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: