Chinese Steamed Cake (蒸发糕）

This is a simple steamed cake that I made on Friday night when  alone at home. While on "stand-by" waiting for the girls' call to pick them up from their friend's birthday celebration, I flipped through the cookbook "糕点用蒸的更好吃”，searching for a simple recipe to make  for next morning's breakfast. Finally, I settled  on this Traditional Chinese Steamed Cake (传统粉蒸发糕）which is my younger girl's favourite.

  

Chinese Steamed Cake

Ingredients:

(Yield 4 cakes of muffin cup-size)

• 40g Fine Rice Flour （粘米粉）
• 160g Cake Flour (I used All-Purpose Flour)
• 4g Baking Powder
• 140g caster sugar (I reduced to 120g)
• 160g water
• 1-2 drops coloring

Methods:

1. Combine the sugar and water together, stir till sugar melted.
2. Sieve the flours and baking powder together. Add the liquid and coloring into the dry ingredients. Stir till well combined.
3. Spoon the mixture into muffin cups, till 80% full.
4. Place the cake in steamer and steam over high heat for 12 minutes.
5. Off the fire and  let the cakes stay in the steamer for another 8 minutes.