Crunchy Cake Drops

Prep Time: 15min
Cook Time: 20min
Yield: 3-4 servings
Freezer-friendly: No

As strange as the title sounds, this is an accidental recipe found by a busy mama by over-cooking the mini cake drops. It's so crunchy that my kid loves it and requested it again!

Ingredients:

2 egg yolks
40g all purpose flour
1/4tsp baking powder
20ml grapeseed oil
15ml water/milk

2 egg whites
10g castor sugar
Few drops of apply cider vinegar

Steps:

1) Pre-heat oven at 160 Degree Celsius.
1) Mix egg yolk, flour, baking powder, oil and water until combined.
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.
4) Put into the batter into a piping bag, cut the tip of the piping bag.
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.
6) Bake for 40 minutes, cake drops should be brown at edges, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.

Petite Hanjuku Cheesecake

Prep Time : 15 min
Cook Time : 60 min
Yield : 22 mini cheese cake

I literally fell in love with Hanjuku Cheesecake when I first tried in a newly opened Sushi King Restaurant at my area. Same goes to my princess. 

So I determined to make this cake at home as it costs me RM4.24 per cheesecake. And this 22 petite cheesecake? It costs me less than RM30. Though labour costs has yet to be factored in, but it does feel great to be able to enjoy this at the comfort of my own home. Coffee anyone? Haha.

Ingredients:

500g cream cheese
135g fresh yogurt
50g milk
5 large eggs
65g unsalted butter + more for brushing mushipan
1/2 tsp salt
35g corn starch
100g castor sugar

Little icing sugar for deco (Optional)

Steps:
1) Melt room temperature cream cheese in a bowl using double boiler method. Remove the mixture from fire.
2) Add in fresh yogurt and milk. Stir until combined.
3) Separate egg white & egg yolk.
4) Add butter, salt and corn starch to egg yolk, whisk until combined. Pour into cream cheese mixture.Whisk until combined.
5) Strain the mixture to remove lumps.
6) Pre-heat oven at 160 degree celcius.
7) Beat egg whites using an electrical mixer until frothy. Add sugar gradually and beat until soft peak is form.
8) Fold 1/3 of egg whites into the cream cheese mixture using a spatula. Repeat twice.
9) Brush mushipan with soften butter and pour the batter in until 3/4 full.
10) Turn down temperature to 140 degree celcius and steam-bake for 60 minutes or until inserted toothpick comes out clean. In order to do steam-bake, put a pan of hot water in the lowest rack. I use the hot water in Step 1.
11) Cool the cheesecake in the pan for 5 minutes, run a palate knife around the mushipan and drop the cake out, let cool on wire rack before transferring to an air-tight container and chill for at least 2 hours before serving. Sieve some icing sugar on top for decoration.

Steamed Milk Cake

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 3 small cupcakes

Freezer Friendly : No

  

Steamed cakes becomes my new favorite when it comes to preparing fresh cake for my pre-schooler as it consumes less time compared to conventional baked cake and it produces cake that is airy and fluffy enough for my pre-schooler to handle. 

I ran out of Milo powder today, so decided to replace with Mamil's formula milk (sample pack which my pre-schooler reject). See my earlier post on Milo cupcake here.

Ingredients:

3 eggs

3 tbsp Mamil formula milk powder

3 tbsp all purpose flour

1 tbsp brown sugar

1 tbsp pomace olive oil

1 tsp baking powder

Steps:

1) Mix everything except eggs in a bowl. Remove lumps by mashing action with fork.

2) Beat eggs and add to 1). Mix well using by mashing action with a fork.

3) Pour into stainless steel bowl (the lazy version) or cupcake liner (the cute version) and steam under high heat for 15 minutes or until inserted toothpick comes out clean. Cover the bowl with a clean tea towel to avoid steam water dropping on the cake when the lid is open. Just ensure the bowl is high enough that your mixture only reach half of the bowl after pouring to allow enough room to rise.

Tips for successful steamed cakes:

1) Ensure eggs are thoroughly beaten to trap enough air for fluffy texture. I found that using chopsticks is the best, yes, it yields better than a whisk. (Update: I prefer to use fork now as the same fork can be used to remove lumps in Step 1,which works well too)

2)  After adding the beaten egg into Step1, just mix well, there is no need to "beat".

3) Ensure the batter is steamed right after mixing. Waiting will make the baking powder lost its power, the cake will not rise as much.

Condensed Milk Cheese Cake

Prep Time : 15min

Cook Time : 1 hour 45min

Yield : 6 inch cake

Freezer friendly : No

Ingredients:

3 egg yolks

1 egg

50g condensed milk

50g all purpose flour

125g cream cheese

35ml pomace olive oil
1 tsp lemon juice (to enhance flavour)

3 egg whites

30g brown sugar 

1 tsp lemon juice

Steps:

1.  Preheat oven at 150C. Line the bottom of a 6" round tin with parchment paper.

2.  Melt cream cheese and heat oil in seperate bowls in oven at 150C for 3min. Whisk cream cheese, set aside.

3. Add sieved flour into heated oil, stir until combined.

4.  Mix yolks, 1 egg and condensed milk until well combined.  Set aside.

5. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.

6. Beat egg whites untill foamy, add in lemon juice, then add sugar and beat until just reaching stiff peak. Overbeating will makes it harder to mix the meringue and yolk mixture.

7.  Fold 1/3 meringue to the yolk mixture using spatula. Repeat with 1/3 then the remaining.

8. Pour in batter to baking tin, tap few times on countertop to release air bubbles.

9. Bake in water bath method for 30min, then turn to 130C for another 75min.

10. Once done, remove from oven, invert to cool for 5min and remove the cake by running a knife along the side of pan, invert the cake onto a plate, let cool completely.

Original recipe:

http://bakingmom80.blogspot.sg/2015/08/condensed-milk-cheese-cake.html?m=1

Golden Sponge Cake

Prep Time : 15min
Cook Time : 35min
Yield : 3-4 servings
Freezer-friendly : No

50g unsalted butter
50g cake flour
3 egg yolks (A size)
55g milk
40g castor sugar
6g corn starch
3 egg whites (A size)

Steps:
1. Line cake pan with parchment paper (I use 8 inch pan)
2. Seperate cold eggs, set aside to room temperature.
3. Melt butter in a saucepan, remove from heat when small bubbles are seen.
4. Immediately add flour, stir quickly. Then add milk, mix well.
5. Add egg yolk, one at a time, stirring at each addition.
6. Mix sugar with corn starch.
7. Beat egg whites using electrical whisk until foamy. Add No.6 in 3 batches and beat until approaching stiff peak. Do not beat until very stiff as it would be difficult to fold into egg mixture.
8. Take 1/3 beaten egg whites and fold into egg mixture No.5 using hand whisk. Add 1/3, switch to spatula, fold until combined. Repeat with the remaining 1/3.
9. Pour into cake pan, bake in lower rack at 140 degrees for 20 min and then increase to 170 degrees for another 15 min.
10. Turn the tin upside down and cool completely. Remove by running a knife along the side and drop the cake out onto the wire rack. Put a plate onto the cake, taking the wirerack-cake-plate, overturn it so that wirerack be on top. Remove wirerack, and taadaa....a soft spongy cake to be enjoyed!

Original recipe:

http://nasilemaklover.blogspot.my/2014/03/golden-sponge-cake.html?m=1

Sour Cream Pound Cake

Prep Time : 20min

Cook Time : 1 hour

Yield : 1 loaf pan

Freezer-friendly : No

Ingredients:

1cup butter (or 227g) room temp

3/4cup cane sugar

1/2cup sour cream

1 1/2cup all purpose flour

1/4tsp baking soda

3 eggs (i substitute 1 egg with 1/4 fresh milk)

1/2tsp vanilla essence

Steps:

1) Pre-heat oven at 176 degrees.

2) In a mixing bowl, cream butter and sugar. I did it by cutting butter into small pieces, then mash with whisk.

3) Add sour cream, mix with whisk.

4) In a seperate bowl, sift flour and baking soda. 

5) Add 1/3 flour into butter mixture, follow by egg. Repeat until all are used. Add vanilla essence.

6) Bake for 1 hour or test with chopstick until comes out clean.

Original Recipe:

http://www.pauladeen.com/sour-cream-pound-cake

Rice Cooker Milo Moist Cake

Prep Time : 15 min

Cook Time : 50 min

Yield : 4-5 servings

Freezer-friendly : No

I personakly think that the butter is too much as the cake becomes oily after cool. Not knowing if reducing the butter would affect the moistness but would definitely try one with less butter. 

The original recipe calls for cocoa powder but I realised I am running out of cocoa powder, I substitute with all Milo powder. On top, I do not have self-raising flour (as I think they are expensive to use), so I just add 1tsp of baking powder to the all purpose flour. The cake tastes so good that I have got positive comments from my family including my lo. 

Ingredients:

100ml fresh milk

80g molasses sugar

180g unsalted butter

2 eggs

100g plain flour

1tsp baking powder

1/2tsp baking soda

50g milo powder

Steps:

1) Boil milk and sugar over low heat until combined. Add butter (save a little butter for greasing later) and stir until melted. Off fire.

2) Add lightly beaten egg and stir until combined.

3) Mix flour, baking powder, baking soda and milo powder in another bowl.

4) Add flour mixture into liquid mixture, stir until combined.

5) Lightly grease rice cooker pot with butter. Pour in mixture and select Cake function.

6) To remove the cake, put a large plate to cover the pot opening and turn the pot over so the cake would land safely on the plate.

Original Recipe:

http://www.submerryn.com/2015/05/rice-cooker-cakes-moist-chocolate-cake.html

Steamed banana cupcake

Prep Time : 10 minutes

Cook Time : 15 minutes

Yield : 11 cupcakes

Freezer Friendly : No

I personally feel that the oil is too much and will consider reducing by half next time. This is definitely a success version as the cake is light.

Ingredients:

2 eggs

45g brown sugar

2 ripe bananas (180g)

150g all purpose flour

1 1/2 tsp baking powder

1/8 tsp baking soda

75g olive oil

Steps:

1) Sift flour, baking powder and baking soda, set aside.

2) Beat egg and sugar until ribbon stage (pale white and fluffy)

3) Add in mashed banana, beat till combine.

4) Gently fold in flour, then oil.

5) Pour into cupcake liner, steam on high heat for 15 minutes.

Original recipe:

http://food-4tots.com/2013/05/21/steamed-chocolate-banana-cupcakes/2/

Basic Steamed Cake

Prep Time : 5 min

Cook Time : 10 min

Yield : 4 cakes

Freezer-friendly : No

Ingredients:

75g all purpose flour

1tsp baking powder

1tbsp brown sugar

1 egg

2tbsp fresh milk

1tbsp olive oil

Steps: 

1) Sieve flour and baking powder. 

2) Add sugar, egg, milk, oil. Beat with a whisk until combined. Take care not to overbeat.

3) Spoon 1 tbsp and place on a cupcake liner supported with cupcake mould.

4) Steam under high heat for 10min.

Original recipe:

http://www.justonecookbook.com/recipes/steamed-cake/

Hokkaido Cake with Custard

Prep Time : 20 minutes
Cook Time : 25 minutes
Yield : 5 servings
Freezer Friendly : No

Ingredients:
3 egg yolks
20g brown sugar
35g grapesed oil
60g fresh milk
70g cake flour

3 egg whites + 25g brown sugar


Custard Topping Ingredients:
3tbsp instant custard powder
9tbsp water 

Castor sugar for dusting

Steps:
1) Pre-heat oven at 170C.
2) Beat egg whites using electrical whisk until stiff peak, set aside.
3) Beat egg yolk and sugar until ribbon stage.
4) Add oil and milk, mix well.
5) Fold in sifted flour, then fold in egg whites with spatula (1/3 portion at a time).
6) Pour batter into baking tray lined with parchment paper.
7) Bake for 25 minutes

8) Dust top of cake with castor sugar.
9) Add instant custard powder with water. Put into pipping bag, pipe on top of cake.


Original Recipe:
http://nasilemaklover.blogspot.sg/2012/04/hokkaido-chiffon-cupcakes.html?m=1

Japanese Cotton Cheesecake

Prep Time : 15 minutes
Cook Time : 1 hour 10 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
70g brown sugar
6 egg whites
6 egg yolks
1/4tsp cream of tartar
50g unsalted butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4tsp salt

Steps:
1) Pre-heat oven at 160C.
2) Double boil cream cheese, butter and milk.
3) Let cool before fold in flour, corn flour, salt and egg yolk. Sieve the batter.
4) Beat egg whites with cream of tartar and sugar using electrical whisk until stiff peak.
5) Fold egg whites into the batter (1/3 portion at a time) using a spatula. 

6) Pour into a 8 inch pan lined with parchment paper. Loosely put  aluminium foil on top of baking pan to avoid burnt. Put water bath.

7) Bake for 1 hour 10 minutes or until golden. Remove aluminium foil after 1 hour baking.

8) Open oven door ajar for 30 minutes. Cool on wire rack.

Original Recipe:
http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html?m=1

Raisin Butter Cake

Prep Time : 5 minutes
Cook Time : 45 minutes
Yield : 8 servings
Freezer Friendly: No 

Finally have the time to make this again today, 11th Feb 2016 (4th day of CNY) after ignoring hubby request for a month. This time, added 1/2 more raisins, turns out perfect!

Tips: Add baking soda the last min and stir the dry ingredients until even before adding to the wet ingredients. As time is needed for the wet mixture to cool, mixing baking soda the last min prevents it to lose its power. 

Ingredients:
1cup raisins
2cups water
1/2cup butter
1tsp baking soda
1/2tsp salt
1/2cup brown sugar
1/2tsp ground cinnamon
1/2tsp nutmeg
1 3/4cup all purpose flour

Steps:
1) Pre-heat oven at 175 degrees.
2) Line 10 inch x10 inch baking pan with parchment paper.
3) Boil raisin with water for 10 minutes. Stir in butter until melted, off fire and let cool.
4) Add flour, salt, sugar, cinnamon, nutmeg and flour, stir to mix well.
5) Pour into baking pan and bake for 35 minutes.

Original Recipe:
http://allrecipes.com/recipe/easy-raisin-cake/

Never Fail Sponge Cake

Prep Time : 20 minutes
Cook Time : 20 minutes

Yield : About 4-5 servings

Freezer Friendly : No

Ingredients A:
4 eggs, separated
0.5 cup brown sugar
½ cup water
1 tsp vanilla essence

Ingredients B:
2 tsp baking powder
1 cup plain flour
1 tbsp cornflour

Steps:
a) Preheat the oven to 180°C, line baking tin with baking paper
b) Beat egg whites till stiff peak, set aside.
c) Beat the rest of ingredient A until very thick & pale. Add in sifted Ingredient B till combined.
Fold in egg whites into the batter.
d) Pour into baking tin and bake for 20 min.

Original Recipe:
http://fantasticallrecipes.blogspot.com/2014/06/never-fail-sponge-cake.html?m=1

Pumpkin Chiffon Cake

Prep Time : 15 minutes

Cook Time : 25 minutes

Yield: 4 servings

Freezer Friendly: No

Ingredients:

50g grapeseed oil

50ml fresh milk

100g steamed pumpkin, mashed

5 egg yolks

5 egg whites

100g all purpose flour

60g brown sugar

1/4 tsp cream of tartar

Steps: 

1) Preheat oven at 180 degrees. Line 9" cake tin with parchment paper.

2) Mix all ingredients except egg whites, sugar and cream of tartar.

3) Whisk egg whites, brown sugar and cream of tartar until stiff peak.

4) Fold egg whites into 2) in 3 batches using spatula.

5) Pour into cake tin, bake for 25 minutes.

Original recipe:

I love tasty & healthy treats by Alan Kok

Milo Cupcake

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 3 small cupcakes

Freezer Friendly : No

(Update) Running out of ideas for breakfast/snack time since my pre-schooler started school Jan 2016. So made this Milo cupcake again as it is less heaty compared to oven-baked cake.

(Update) This has been my toddler favorite school lunch recently, don't you think they are equally good when steamed in a big bowl? Well, yes, I admit, lazy mama style.

        

This recipe is easy and I am truly in love with the yummy taste! My girl and I did not eat the cupcake the day I made it, I put in the fridge overnight. The next day I pop it into the steamer for 5 minutes to warm it and the texture somehow resembles chocolate moist cake. I think it would be great to add in chocolate chips for adult.

Important Tips: Ensure eggs are beaten to trap air, otherwise it would not rise that much or worse, not at all. After adding the beaten egg into Step1, just mix well, there is no need to "beat".

Ingredients:

3 eggs

3 tbsp Milo powder

3 tbsp all purpose flour

1 tbsp brown sugar

1 tbsp grapeseed oil

1 tsp baking powder

Steps:

1) Mix everything except eggs in a bowl. Remove lumps by mashing action with fork.

2) Beat eggs and add to 1). Mix well using by mashing action with a fork.

3) Pour into cupcake liner and steam under high heat for 15 minutes or until skewer comes out clean.

Tips:

1) Ensure eggs are thoroughly beaten. I found that using chopsticks is the best, yes, it yields better than a whisk.

2) Ensure the batter is steamed right after mixing. Waiting will make the baking powder lost its power, the cake will not rise as much.

Original Recipe:

Amando Ho at Healthy Food for Baby (FB page)

Banana Steamed Cakes

Prep Time : 10 minutes

Cook Time : 15 minutes

Yield : 3 cupcakes

Freezer Friendly : No

Ingredients:

2 eggs

59g brown sugar

2 ripe bananas (200g)

150g self raising flour

1tsp vaking powder

1 tbsp grapeseed oil

Steps:

1) Sift flour and baking powder, set aside.

2) Whisk egg and sugar until ribbon stage (pale white and fluffy)

3) Add in mashed banana, beat till combine.

4) Gently fold in flour, then oil.

5) Pour into cupcake liner, steam on medium high heat for 15 minutes.

Original recipe:

Kaz Tung @ Healthy Food for Baby FB

Fluffy Steamed Cream Cheese Cake

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Yield : 4 cupcakes (6cm diameter)

Freezer Friendly : No

I have failed a few attempts before I found this recipe which works for me. To me, steamed cakes have simple recipe but easy to fail and the most common is the cake collapse after opening the wok lid. I have taken care to follow strictly to the steps and finally i succeeded :)

My point to note:

- Must follow : Melt cream cheese and beat with hand whisk. (In my previous tries, I did not fully melt the cream cheese, thus I have skip the beating part.)

- Must follow : Crack the egg and mix 1 by 1. (In my previous try, I beat the eggs before mixing)

So here is the recipe, happy cooking!

Ingredients:

120g cream cheese

30g brown sugar

2 eggs

2 tbsp milk

1 1/2 tbsp grapeseed oil

90g cake flour

1 1/3 tsp baking powder

Steps:

1) Melt the cream cheese by heating in oven for 2 minutes under 200 degree celcius. Double boil method works too.

2) Beat cream cheese with hand whisk.

3) Add sugar and mix well.

4) Crack an egg into the mixture, mix well. Crack another egg and mix well. Add in milk and oil. Mix well.

5) Add in sifted cake flour and baking powder, fold the flour using a spatula by cutting the mixture in middle, fold. Turn the bowl 90 degree, repeat folding motion till mixture well incorporated.

6) Steam in wok on low heat for 20 minutes.

7) Extra careful when opening the lid as water might drop on the cakes which will make the cakes looks uncooked. Otherwise, use a steamer cloth to wrap the lid.

Did this again today 3/2/2016, perfect for my preschooler's snack!

Original Recipe:

https://en.cookpad.com/recipe/575163

3 Ingredients Sponge Cake

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Yield : 5 cupcakes

Freezer Friendly : No

Ingredients:

3 eggs

60g cake flour

40g brown sugar

Steps:

1) Preheat oven at 170 degrees

2) Separate egg yolk from egg whites.

3) Beat egg white using electric mixer until stiff peak.

4) Add brown sugar in 3 portions, beat with electric mixer till combined.

5) Add egg yolk 1 by 1 and beat using electrical mixer till combined.

6) Use a spatula to fold cake flour into the batter in 3 portions.

7) Pour into cupcake liner. Tap the cupcake liner a few times to release air bubbles.

8) Bake for 20 minutes.

Original Recipe:

https://en.cookpad.com/recipe/2127817

Fluffy Milky Steamed Cakes

Preparation Time : 15 min

Cooking Time : 15 min

Yield : 6 cakes

Freezer Friendly : No

I notice I ran out of eggs early in the morning. So what I have planned the night before does not work. I search for eggless pancake recipe and I found this.

The secret to success in this recipe is the condensed milk, so ensure no skip on this ingredient.

Ingredients:

50ml low fat milk

2 tbsp condensed milk

30g brown sugar

1 tbsp grapeseed oil

100g multi purpose flour

1 tsp baking powder

Steps:

1) Mix everything except the flour and baking powder in a bowl.

2) Combine sifted multi purpose flour and baking powder into mixture using spatula. 

3) Put cake liners on muffin tray. Pour mixture into cake liners.

4) Pre-heat wok at high and steam at medium heat for 15 minutes. 

                      Did this again!

When I am out of time, I just do it in a big bowl and cut it like a cake. :)

Original Recipe:

http://baketilgolden.wordpress.com/2013/07/27/recipe-fluffy-vanilla-steamed-cakes-mushipan/