Best 3 Chinese Steamed Cake Recipes
In the realm of Chinese cuisine, steamed cakes are culinary gems that beckon with their delicate flavors and soft, ethereal textures. These steamed delights, known as "zhenggao" in Mandarin, are a testament to the artistry and skill of Chinese bakers. Whether you prefer the classic allure of traditional steamed cakes or seek a modern twist with innovative flavors, this article offers a curated selection of recipes that will tantalize your taste buds and leave you craving more.
From the timeless charm of the Classic Steamed Cake, which embodies the essence of simplicity with its pure and unadulterated flavors, to the alluring Mango Steamed Cake, a vibrant symphony of tropical sweetness, this collection of recipes caters to diverse palates. Explore the delightful Honey Steamed Cake, where the subtle sweetness of honey weaves its magic, or indulge in the rich and indulgent Chocolate Steamed Cake, a chocolate lover's dream come true. For those with a penchant for savory flavors, the Steamed Rice Cake with Chinese Sausage and Dried Shrimp beckons with its savory and umami-rich profile.
Each recipe is meticulously crafted to ensure that every bite is a journey of culinary exploration. Step-by-step instructions guide you through the process, ensuring success even for novice bakers. Whether you're a seasoned pro or just starting your culinary adventure, these recipes will inspire you to create delectable steamed cakes that will impress your family and friends. So, gather your ingredients, prepare your steamer, and let's embark on a delightful journey into the world of Chinese steamed cakes!
CHINESE SPONGE CAKE (BAKED, NOT STEAMED)
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
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.
MA LAI GO (STEAMED CHINESE SPONGE CAKE)
Steps:
- Beat eggs until light and foamy. Slowly add sugar while beating constantly. Add in vanilla. Mix remaining dry ingredients and fold into egg mixture. Pour batter into slightly greased pan. Steam for 20 minutes, or until a toothpick inserted into the center comes out clean.
CHINESE STEAMED CAKE
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
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
Tips:
- Use fresh ingredients: This will ensure that your cake is flavorful and moist.
- Make sure your baking powder is fresh: Old baking powder will not work as well and your cake may not rise properly.
- Do not overmix the batter: Overmixing can make the cake tough.
- Grease and flour the pan before adding the batter: This will help the cake to come out of the pan easily.
- Steam the cake for the correct amount of time: Undercooking the cake will make it dense and gummy, while overcooking it will make it dry and crumbly.
- Let the cake cool completely before serving: This will help the cake to set properly.
Conclusion:
Chinese steamed cake is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is relatively easy to make and can be customized to your own taste preferences. Whether you like your cake sweet or savory, there is a recipe in this article that you will enjoy. So next time you are looking for a quick and easy meal, give Chinese steamed cake a try!
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