Monday, March 30, 2009

Steam Cake with Color Sprinkle & Peanut Butter

I'm not sure the names of the colourful tiny beads so I just name it color sprinkle. The original recipe uses black sesame but I don't have that at home also I know the kids will not like it so I replace it with the colour sprinkle. I thought all will not like the cake due to the slight soda smell in it, but surprisingly Trenyce love it, ate it for snacks and suppers, probably because I use peanut i.so. of kaya for the filling. ;)




Ingredients:

200g egg whites
140g caster sugar
1tsp ovalette
160g plain flour
1tsp bicarbonate of soda
50ml milk
100ml corn oil
½ tsp salt
2 tbsp colour sprinkle— original recipe use black sesame seed (toasted)
Accompaniment:
Some peanut butter – original recipe use kaya pasteSome brown sugar

Method:
1. Mix plain flour and bicarbonate of soda, sieve and set aside.

2. Whisk egg whites, caster sugar and ovalette until light and creamy with mixer, gradually add in fresh milk and stir mixture then follow by corn oil, continue stir until well combined.

3. Fold in sifted flour mixture gradually, add in colour sprinkle and salt, stir lightly until to be batter.

4. Lined 8” square/round tin with paper or plastic sheet, pour batter into tin, steam at high heat for 25min until cooked. Remove from heat, leave to cool and dish out the cake.

5. Cut cake into half, fill with peanut butter paste, cover with another piece of cake, press lightly, cut into pieces and sprinkle with brown sugar on top. Ready to serve.

4 comments:

Carrie said...

Hi Jen,

I think the colourful beads you've mentioned are hundreds and thousands.. Something that I like very much!!

Very colourful and can really cheer someone up!

Cheerios!

Jennifer said...

Hi Carrie,

Yes, I think so but not too sure the name so didn't put it down, and I agree kids especially love it very much.

Jennifer

vincent said...

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Jennifer said...

Vincent,

I'm also delighted to be introduce to Petitchef.
Thanks for your invitation! I've added Petitchef.com to my blog.


Regards,
Jennifer