Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

True to its title, this steamed chocolate cake is very moist even after you keep it refrigerated.  Also, this is the first time this cake rises nicely.  Simple & easy to prepare using hand whisk.  Enjoy!


Recipe Source: Magic Steamed Kitchen by Alex Goh

Preparation: 10 minutes

Ingredients: 
A
250g castor sugar
½ tsp salt
1 tsp instant coffee powder
3 nos eggs
240g milk
160g vegetable oil
1 tsp vinegar

B270g plain flour
40g cocoa powder
2 tsps double action baking powder
1½ tsps sodium bicarbonate

Method

1. Mix A until well-blended.
2. Add in B, mix until well-incorporated.
3. Pour it into greased and lined 9-inch (22cm) round mould.
4. Steam for 75 minutes or test with skewer until it comes out clean.  Set aside to cool.
5. Cover the cake with ganache and top with white chocolate curls.

Ganache
150g whipping cream
300g chopped dark chocolate
40g butter

Method
Cook whipping cream until boil.  Add it into dark chocolate, stir until completely melts.  Add in butter, mix until well-combined.  Leave aside to cool and set for overnight.

Tips
If the ganache is too soft, you may cover the cake with ganache and keep it into refrigerator for half hour.  Remove the cake from refrigeratory and cover it with a thin layer of ganache again.  This will create a smooth ganache coating. 

Notes:

1. As you can see, instead of using round mould, I used 2 disposable aluminium tray (215 x 110 x 55mm).

1. I didn't put ganache as it may be too sweet for my liking.  If you want to save trouble of making your own ganache, chocolate spread can be used too. 

Radish Cake (萝卜糕)

Radish Cake (萝卜糕)

Recipe Source: Dim Sum Inspirations by Choong Su Yin

Preparation: about an hour

Fairly simple dish but it is time consuming.  The end results is simply yummy especially if you pan-fry it.  I love it just the way it is i.e. steam .. but of course knowing my hubby, he loves it the pan-fry way!  Nothing beats home-made food! 

Ingredients A

40g dried shrimps (chopped)

100g chinese sausage (diced)

600g radish (shredded, scald & drain)

1400g water

Ingredients B

260g rice flour

60g corn flour

40g wheat starch

440g water

Ingredients C (Garnishment)

20 pieces shallot (sliced & deep fried)

Seasonings

2 tsp salt

1 tbsp sugar

1 tsp pepper

1 tsp monosodium glutamate

1 tsp sesame oil

Method

1. Combine Ingredients B into mixture.
2. Heat up some oil, fry dried shrimps & chinese sausage till fragrant.  Add in radish, water & Seasonings, stir evenly.  Flameout.  Pour it into flour mixture while it is still hot and continue agitating.
3. With low hear, cook the batter till thickens.  Pour it into a greased pan, steam over high heat for 40 minutes.
4. Garnish with fried shallots.

Notes

Water - instead of measuring in gram, if you have bottle measurement, measure it in litre.  It's the same.

For method 1 & 2, please prepare it in big pot (non-stick preferable) as you see in Ingredients A, you will pour in 1400g of water.

For method 3, cook the batter until the texture like paste.  Make sure you stir constantly as it may stick underneath.  If you find lumps, I think that's normal as it contains starch.  But end results of steaming don't contain lumps.

Make sure the water is boiled before steaming.  Also, constantly pour hot water by the side of the steamer.  Interval: 20-25 minutes.

Before steaming, I mix the fried shallots.  My personal opinion is that it is more fragrant and especially if you gonna pan-fry it.  You can also garnish more after steaming if you are going to eat it without pan-fry.

After steaming, leave it to cool.  You will observe that after steaming, the texture is like jelly but after much cooling, it will be harden.

Here I use square mould and I pour the batter almost 98% full as it does not raise as much like cakes.  

For this recipe, I find it very pepper-ish.  You can reduce the amount of pepper if you prefer it less pepper-ish.  Maybe add ½ to ¾ tsp.

Vanilla Sponge Cake

Vanilla Sponge Cake with Cranberries & mixed nuts

Recipe Source: Magic Steamed Cake by Alex Goh
Preparation: 10 minutes

Ingredients

A
3 eggs
120g castor sugar

B
½ tsp vanilla essence

C
30g melted butter

D
120g plain flour
1 tsp double action baking powder

Method

Vanilla Sponge Cake with Chocolate Spread

1. Whip A until light and fluffy.  Add in B, mix until well-blended.
2. Add in C, mix until well-blended.  Fold in sieved D, mix with hand until well-combined.
3. Pour it into greased and lined 20cm round mould.
4. Steam for 30 minutes.

Notes

This is the easiest cake to steam.

It is yummy on its own but you can add in other ingredients like cranberries, mixed nuts or even chocolate spread.

Steamed Marble Cake

Before Steaming

Recipe Source: Magic Steamed Cake by Alex Goh
Preparation: 20 minutes

Ingredients

A
280g butter
240g castor sugar

B
4 eggs

C
300g plain flour
2½ tsps double action baking powder

D
½ tbsp chocolate paste

Method

After Steaming

1. Lightly grease and line 20cm (8 inch) round mould.
2. Beat A until light & fluffy.  Add in B slowly, cream until smooth & light.  
3. Add in sieved C, mix until well-blended.
4. Take 100g of the above batter, mix with D until well-blended.
5. Pour plain batter into greased mould.  Use a teaspoon to spoon the chocolate batter over the plain batter and swirl it to make marble effects.
6. Steam for 70 minutes.
7. Leave the cake aside for 5 minutes before moving out from the mould.

Notes

• For ingredient D i.e. chocolate paste, I use Monbana chocolate spread.  I tried Milo powder mixed with water in my first attempt.  If you have Nutella, it will work, too.  This also saves time & $$ to purchase chocolate paste.
• Instead of using round mould, I use 2 disposable aluminium tray (215 x 110 x 55mm) which I placed onto a supporting pan before steaming.  The batter is just nice for 2 aluminium tray.
• For method 4, I use more than 100g of batter to have more choco taste.
• To create marble effect, I pour the plain batter alternate with chocolate batter side by side (plain-choco-plain-choco) before swirling it with the spoon tips.  Be careful not to mix the whole batter. 

Steamed Pumpkin Cake

Steamed Pumpkin Cake

Recipe Source: Magic Steamed Cake by Alex Goh
Preparation: 30 minutes

Ingredients:

A
3 eggs
200g castor sugar
½ tsp salt

B
160g pumpkin (steamed & mashed)
100g coconut milk

C
140g corn oil

D
300g plain flour
2 tsps double action baking powder
½ tsp sodium bicarbonate

E
60g pumpkin seed

Method

1. Whip A until creamy.  Add in B, whip until well-blended.
2. Add in C, mix until well-blended.
3. Add in sieved D, mix until well-combined.
4. Add in E, mix until well-blended.
5. Pour it into 2 greased and lined loaf tins.
6. Steam for 50 minutes.

Notes
Fyi, the pumpkin will require about 30 minutes or more to be soften.
Instead of using loaf tins, I used square mould.  (will revert with the size).
Don't worry if you notice a crack after steaming, it is supposed to be like that.