Friday, February 22, 2008

Steamed Cakes Yay!

I'm getting adventurous lately, steamed some cakes today and nope, not asian kuehs. Its a popular and moist chocolate cake that have been raved about by many Kitchen Capers members. I'm glad I took the challenge and tried it. As I used an electric steamer, I could not find any cake pans that could fit into the steamer! So I used disposable cups instead. I must have under-estimated the timing as well, as they turned out like the chocolate molten cake! Even then, the cake was really moist and soft. I am sure to make this again, but need to find the right utensils: steamer or cake pans. Been meaning to get the bamboo steamer, or the stainless steel steamer I saw recently costing S$30. Or the traditional ones which my mom uses. So many choices, what should I pick? Guess I'll stick to the electric steamer for now.

OMG, i've been tagged. Thanks Small Small Baker and Mimosa's Diary. It's my first time, please excuse the tardiness as I need to figure out how to do it :P


Gina Choong said...

Adeline, to steam, all u need is a wok, wok cover and a steamer rack. Nothing fanciful. Also, to steam this cake in a smaller cup, you need to adjust the fire if you use a stove. It should not be too high and too long. Slow and low heat will yield a soft fluffy cake. Over steaming it will yield a more robust,firm cake.

Yuri said...

Hi Gina, thanks for the advise. I will most definitely try steaming this again on the stove. That way, it's easier to control the fire. Also, thanks for the wonderful tips from class!