Instead of frying or boiling, the eggs in this recipe are steamed, with onion, green chilli etc. I still remember vividly when I was a child, I used to help my mum using those old fashion handheld egg eater to beat 8 or 10 eggs together with sugar. Otherwise, the cake won't rise high and not soft. To Anonymous, It's the one at Yum Cha Chinese restaurants, not the not from bakery shops. Hi Christine,I tried makin this and it was a total failure. This is going to be a recipe that I will be making a lot. level up the batter and pat the pan twice to remove the air incorporated into the batter. In my post, I've written down a simple test of whether the egg mixture is ready or not. Good luck with the next one. :( Sorry for hearing that. @Amy Lee:Please refer to this post and convert the measurements.Same here. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes it is a bit tiring to hold the bowl and the other hold the mixer over the simmering water! @Anonymous:The texture of this steamed cake is solely rely on the support of the air beaten inside. Hi Christine,Thank you very much for your advise.Finally, I managed to do it right! Is the method the same?Thank you for the advice,Conanchibi, hi christine, is it possible to overbeat the egg and sugar mixture once it is light and fluffy? I have tried twice and both times the cake didnt rise. can you post a ma lai go recipe please! Thanks. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). I love this cake! i was wondering is this the same type of cake that is used in birthday cakes from Chinese bakery? There are two main parts that would make this cake won't rise. Now that you've reminded me of it I'm making it again tomorrow! Meanwhile, line a bamboo basket with parchment paper. It happened to me a nd I really don't know why? @Amber：The cake used the whole egg method, not need to separate the egg whites and egg yolks.While beating the egg mixture, the temperature should be luke warm, don't cook the eggs at this stage. Dear Christine, Thanks for your comment, I will try again! Hi Christine,I live in Canada & have a bit of confusion about the measurment. Sorry. Test by lifting up the mixer, if the egg mixture drops after 3 seconds, it’s done successfully. I used self rising flour? The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. Bring about 1 inch of water to a boil in a steamer or saucepan. By lifting up your mixer, if the egg mixture drops after 3 seconds, that's very very slow, your egg mixture is blended well. Hi Christine, if you don't mind my asking - where do you get your recipes? The egg and sugar mixture was increased its volume (rise) but when I added the flour (little by little), the mixtures dropped .. @onncheng:The first step of beating eggs with sugar is very crucial.If the eggs and sugar beat to very fluffy and have enough air inside, the mixture would be more stable. Hi jenny,I'll remove the bowl from the simmering water once I feel it's warm enough because you don't want the eggs to be cooked at this stage. And, this recipe is not that sweet, I like it well!Lastly, is it advisable to store the flour in the fridge when it is not in use?Hear from you soon!Thanks & regards,Elim. Please let me know whether the texture of the cake is chewy or I did something wrong. That works too. Can't wait to try making this cake, it is my mom's favourite! Prepare a larger container and add half full warm water, then place your mixing bowl on the warm … steam cake recipe, steamed chocolate cake, eggless steamed sponge cake with detailed photo and video recipe. 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