I found another steamed cake recipe that’s for keeps. It’s called Mah Lai Goh, a Malaysian version of steamed cake. it’s simple and delicious, I like it especially because it’s not too sweet and it’s easy to make.
The zebra stripes is just an option, I just got inspired when I was making this and I happen to have pandan essence which (I think) goes well with the coconut milk in the cake.
You can use any flavor or color should you decide to do it with the stripes too.
I find that it tastes just as good plain with your fave cup of tea or coffee..
Beat brown sugar and eggs for 5 minutes; add coconut milk
stir in flour mixture, mix until well-incorporated
divide mixture in half, add pandan flavor or any coloring/flavoring you prefer, pour about 3 tablespoons of the white mixture into the centre, creating a small circle.
Then pour about the same amount of the green mixture in the center of the white batter.
repeat until all batter is used. You should see circles of alternating colors forming, with thin rings on the outer edges and thicker rings toward the center.
It’s best to use measuring cup or bowls with spout for easier and less messy job; You definitely would want your cake to look better than mine’s 🙂
ta-da! cake’s done..
serve with just a dusting of confectioner’s sugar or..
with chocolate sauce…nom, nom 🙂
Steamed Zebra Cake
Equipment
Ingredients
- 3 pcs Eggs large size
- ¾ cup Brown Sugar
- 3 oz Coconut Milk
- 1 tbsp Vanilla Extract
- ¼ cup Coconut Oil or melted butter
- ½ tbsp Baking Soda
- 1 cup All-Purpose Flour
- ½ tbsp Baking Powder
- 1 tsp Pandan Essence with color
Instructions
- Grease an 8" round pan with coconut oil or butter (or spray with baking spray).
- Line the bottom with parchment.
- Prepare your steamer, preheat by bringing the water to a boil with the lid on.
- Beat eggs and brown sugar in a mixer on med-high speed for 5 minutes.
- Add the coconut milk, vanilla and coconut oil or melted butter to the egg mixture and beat for 1 minute.
- Sift the flour, baking soda and baking powder in a bowl.
- Resift the flour mixture over the prepared batter.
- Gently but quickly fold in all the flour, careful not to deflate the air too much.
- Divide batter into 2, mix 1 teaspoon of the pandan (screwpine leaves) essence or any flavoring with color of your choice into one half of the batter.
- Spoon about 3 tablespoons of white batter into the center of the cake pan.
- Next, spoon 3 tablespoons of the pandan (or colored) batter into the center of the plain batter, this will cause the batter to spread out.
- Continue to alternate batters, in bulls-eye fashion until all batter is used.
- Cover loosely with foil and steam for about half an hour.
- Pour the batter into the prepared pan.
- Lightly cover the pan with foil and place the pan on the steaming rack.
- Cover and steam for about 30 minutes.
- Check for doneness by inserting a toothpick in the middle.. if it comes out clean, cake's done.
- Remove pan from the steamer, invert on a rack after about 5 minutes.
- Cool the cake completely before serving with a dusting of powdered sugar or drizzled with chocolate sauce or just serve plain.
♥ Have a nice day! 🙂 GOD Bless! ♥
