Chinese Steamed Cake Recipes

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TRADITIONAL CHINESE STEAMED CAKE (FA GAO)



Traditional Chinese Steamed Cake (Fa Gao) image

This is a recipe I came up with after searching through many different versions. It's light and fluffy, yet still traditional, representing prosperity during the New Year.

Provided by ILLUMINATIAN

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 8

Number Of Ingredients 11

2 teaspoons active dry yeast
½ cup warm water
1 egg
⅓ cup melted butter
¼ teaspoon vanilla extract
½ cup milk
1 ½ cups cake flour
½ cup cornmeal
⅓ cup superfine sugar
½ teaspoon salt
¼ cup raisins

Steps:

  • Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  • Beat egg, melted butter, vanilla extract, and milk together in a large bowl, until smooth. Sift cake flour, cornmeal, sugar, and salt together in a small bowl, then stir the flour mixture into the egg mixture, mixing until just combined. Stir in the yeast mixture until smooth. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C) until doubled in volume, 1 to 2 hours. Pour mixture into a 9 inch round pan lined with parchment paper. Sprinkle with raisins.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cake, recover, and steam until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 41.3 g, Cholesterol 44.8 mg, Fat 9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.3 g, Sodium 217.6 mg, Sugar 12.4 g

MA LAI GO CHINESE STEAMED CAKE



Ma Lai Go Chinese Steamed Cake image

Ma Lai Go Chinese Steamed Cake is a fluffy brown sugar sponge cake typically found on dim sum carts in Southern China and Hong Kong-the few places where you'll find it done right.

Provided by Bill

Categories     Dim Sum

Time 1h35m

Number Of Ingredients 11

3 large eggs (at room temperature)
¼ cup vegetable oil ((60 ml))
¾ cup lightly packed dark brown sugar ((120 g))
1½ teaspoons vanilla extract ((8 ml))
⅓ cup evaporated milk ((80 ml, at room temp))
1½ tablespoons vanilla pudding mix / custard powder ((18 g - we used Bird's Custard Powder))
1 cup cake flour ((120 g))
⅛ teaspoon salt ((1 g))
3½ teaspoons baking powder ((14 g))
1 teaspoon softened butter or vegetable shortening for greasing cake pan, if using ((5 g))
A dusting of all purpose flour for cake pan (if using)

Steps:

  • Add 3 large eggs, ¼ cup vegetable oil, and ¾ cup lightly packed dark brown sugar to a mixing bowl. Use an electric mixer, and beat on high for 5 minutes until well-combined and fluffy.
  • Scrape the bottom of the bowl and add 1½ teaspoons vanilla extract, ⅓ cup evaporated milk, and 1½ tablespoons custard powder. Beat for 1 minute.
  • Sift 1 cup cake flour, ⅛ teaspoon salt, and 3½ teaspoons baking powder. Fold into the batter gently until incorporated. Try to break up any large lumps, but don't overwork the batter--some smaller lumps are okay!
  • Let the batter sit for 30 minutes. The dry ingredients absorb, and the baking powder has a chance to do its thing. While the batter is resting, line a 9 inch bamboo steamer basket with parchment paper. You can also use a 9 inch cake pan greased with vegetable shortening or butter and lightly coated with all-purpose flour. Lightly buttering and flouring the metal cake pan is important step, even if it is non-stick!
  • Gently stir the batter again in a folding motion-just enough to ensure the batter is mixed uniformly, but not too much since air pockets have already started to form in the batter. You will also see that the batter has thickened and most lumps have disappeared.
  • Pour the batter into the bamboo steamer basket lined with parchment paper or your prepared cake pan. Let the batter sit and settle for another 10 minutes while you heat up your steamer.
  • Place the Ma Lai Go into your steamer setup of choice, and steam on medium high heat-for 30 minutes if using a bamboo steamer, and 35 minutes if using a metal cake pan. To find out if the cake is done, insert a toothpick in the center of the cake. If it come out clean, then it's done. Transfer to a baking rack and slice once cooled slightly.

Nutrition Facts : Calories 250 kcal, Carbohydrate 36 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 101 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

CHINESE STEAMED CAKE



Chinese Steamed Cake image

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     Asian     Chinese

Yield 12

Number Of Ingredients 7

6 eggs
1 ¼ cups white sugar
2 ½ tablespoons water
1 ½ cups cake flour
½ teaspoon baking powder
1 ½ teaspoons almond extract
¼ cup confectioners' sugar for dusting

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  • Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  • Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
  • Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)



Chinese Sponge Cake (Baked, Not Steamed) image

My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.

Provided by Mama_Cito95

Categories     Dessert

Time 1h30m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 7

2 cups softasilk brand cake flour
1 1/2 cups sugar
1/2 cup oil
3/4 teaspoon cream of tartar
1 cup water
8 eggs (separated)
3/4 teaspoon vanilla extract (or almond or coconut)

Steps:

  • Heat water and dissolve sugar. Let cool.
  • Mix yolk into sugar water.
  • Slowly add flour into the mixture.
  • Blend in oil and extract.
  • In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
  • Fold batter from above into egg whites.
  • Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
  • Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
  • Turn cake upside down and let cool.

CHINESE STEAMED CAKE



Chinese Steamed Cake image

I adopted this recipe from the Recipezaar account. I have not yet tried it out, but it looks very much like something I used to make. If you try this recipe before me, please leave comments as to how it was.

Provided by mianbao

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar, for dusting

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water.
  • Make sure it is large enough to hold the baking pan.
  • Line a 9 inch square pan with waxed paper.
  • Separate the eggs.
  • Place the yolks in a large bowl along with the sugar and water.
  • Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.
  • Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently.
  • Blend in the extract.
  • Whip the egg whites in a clean bowl to stiff, not dry, peaks.
  • Fold into yolk base.
  • Pour the batter into the prepared pan, and smooth out to edges.
  • Rap the pan on the counter to get rid of large air bubbles.
  • Place the pan into the steamer.
  • Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.
  • Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack.
  • Dust with confectioner's sugar.

Nutrition Facts : Calories 286.1, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 75.9, Carbohydrate 55.5, Fiber 0.4, Sugar 35.4, Protein 6.8

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