Steam a Cake

Lately, I have been experimenting steamed cakes.  That is because I do not owned a baking oven (yet!).     Most of the recipes enlisted below are not my own creation per se, the credit will go to the author / chef unless stated otherwise.  However, I do add on additional ingredients to make it more flavorful.  Well, that's the whole purpose of experimenting isn't it?  

What I love about steamed cake is that it is not oily as compared to the baked cake.  The color of the cake is closer to its original color (baked caked usually is golden brown) and the flavor is close to original.  Furthermore, it is more solid when chewed as compared to the soft texture of a baked cake.  And oh, did I mention it is also low-calory? The gist is, it is healthier :)

Recipe (click on the recipe & it will direct you to the page):

Steamed Banana Cake
Steamed Cheddar Cheesecake
Steamed Marble Cake
Steamed Moist Chocolate Cake
Steamed Pumpkin Cake
Vanilla Sponge Cake
Steamed Seri Kaya Cake

Preparation Tips:

1. Usually, whip egg first before slowly adding sugar into it (unless stated otherwise in the recipe).
2. Always sieve flour before mixing with other ingredients.

Steaming Tips:

1. You can use wok or bamboo steamer.  (I use wok!) The difference is that, bamboo steamer would not emit water vapour.  To prevent water vapour from dripping onto the cake, you can cover the cake mould with aluminium foil provided that the mould is 8cm high or the steamed cake should not be higher than the mould.
2. Bring the water in the wok to a full boil before steaming the cake, so that the cake can rise nicely.
3. During the steaming process, if there is insufficient water, to add hot boiling water (and not cold water) by pouring slowly from the side of the steamer.  DO NOT OPEN the lid.  By adding the cold water or open the lid while pouring hot water will cause the batter to sag.  I usually boil water while steaming the cake.  When the water is boiled, I will slow down the fire and pour into the wok every 10-15 minutes.
4. For a flavourful steamed cake, you can add 2 pandan leaves in the wok.
5. Steam the batter in high fire, the batter will set about 5 minutes, then slowly, set the fire down to medium high for the rest of the steaming process indicated.
6. After the cake is steamed, leave it in the steamer to cool down with the lid closed for about 10 minutes.
7. Steamed cake is best consumed within 3 days.  However, if you wish to keep longer, you can keep it in fridge.