Traditional steamed egg cake, also known as “JI DAN GAO / KUEH NENG KO is a popular Chinese dessert. It's a soft, fluffy, and slightly sweet cake made from simple ingredients like eggs, sugar and flour. The cake gets its name from the steaming process used to cook it. It's a classic dish often enjoyed in dim sum restaurants or as a homemade treat.
Water recipe:
250g sugar
5 eggs
300g flour
100 ml water
Method:
1) Line 6 inch round bamboo basket with parchment paper. You can use a normal pan if don’t have basket.
2) Preheat the steamer while you prepare.
3) In a mixing bowl, whisk eggs and gradually add the sugar, whisk until pale and fluffy.
4) The mixture will be thick and you can write figure 8 and it won't disappear immediately.
5) Add in the flour in 3 additions, scrap down the flour around the mixing bowl gently and add in the 100ml water. Fold gently until well combined.
6) Pour the batter into a lined basket and it should fill up to the brim. Drop the pan to raise large air bubbles out.
7) Place it in a steamer for to 45-50 minutes over rapidly boiling water.
8) Let it cool for 20 minutes before serving.
Note:
1. Double boiler method-
The heat from the double boiler helps to dissolve the sugar into the eggs, while ensuring that it won't actually get hot enough to scramble them (provided you keep stirring)
2. Do not open the lid for the first 30 minutes of steaming. Steam for a total of 45-50 minutes for 6 inch round cake, or until a cake tester comes out clean.
3. Make sure to check the water in the steamer to avoid it drying out in the pot.
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