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Monday, 19 June 2017

Steamed Coconut Sugar Cake 蒸椰糖鸡蛋糕

I tweaked my Steamed Dark Brown Sugar Cake into a slightly stronger flavour coconut sugar cake. Keeping most of the ingredients intact, I only substituted the dark brown sugar and rice bran oil by coconut sugar and coconut oil respectively. Coconut sugar, which also known as gula melaka or palm sugar, has a slightly stronger flavour than dark brown sugar. The added coconut oil also helped to enhance the coconut taste in the cake 🌴😋

Dark brown sugar steamed cake

Pan size: one 14cm round cake pan

All ingredients in room temperature
Using 55g Omega 3&6 egg

Ingredient A
55g fresh milk 鲜奶
35g granulated coconut sugar 椰糖*
10g coconut/mild flavour vegatable oil 椰/植物油

Ingredients B
60g top/cake flour 低筋面粉
10g corn starch 栗米粉

Ingredient C
2 egg whites 蛋白
Pinch of salt 盐
35g raw sugar 黄砂糖
2 egg yolks 蛋黄

* the coconut sugar I used is in granulated form. If you are using chunk, please break it into smaller pieces to facilitate melting.


1. Line a 14 cm round cake tin with parchment paper.

2. Mix ingredient A together in a heat resistant bowl.

Heat the mixture in a rice cooker using "Keep Warm" function for about 5 to 8 minutes. 

Stir to dissolve the coconut sugar. Let the coconut sugar mixture cool down slightly before using.

3. Loosen ingredient B in a bowl using a hand whisk. Set aside.

4. In a clean and dry mixing bowl, sprinkle a pinch of salt over the egg whites of Ingredient C, and beat till frothy. 
Slowly add in the raw sugar, in 3 batches. 

Continue to beat till the whisks can draw up a long and narrow meringue.

5. Beat in the egg yolks, one at a time. Continue to beat till the batter can hold its shape for at least 5 seconds.

6. Fold in ingredient A and B in alternating sequence. Start with flour and end with flour.

7. Give the batter a thorough mixing using a spatula. Ensure no liquid ingredients sink at the bottom.
Do not over mix.

8. Pour the batter into the lined cake pan. 

I steamed a small portion in a small silicone mould.

Steam at medium heat for 5 minutes. The duration will depend on the batter temperature. This is also the duration for the centre of cake to rise from concave to plateau. 

Reduce the heat to low and continue to steam for about 12 to 15 minutes, or till an inserted cake tester drew out clean.
Keep the temperature low, so the cake will not rise too high and form a high dome top.
Do not open the lid while the cake is steaming! The cake will collapse if this happens.

When the top of the batter starts to flatten from concave, it is time to lower the heat.
When the batter rises, it will starts to rise from the side, and gradually move towards the centre. So the centre of the cake is the last to be inflated.

End of steaming. Test the cake with a cake tester while the cake is still in the pot. 

Drop the hot cake with the pan 3 times from a height of about 10cm. This is to prevent the cake from over shrinking.

9. Allow the cake to cool in the pan for about 5 minutes, before transferring out.
Let the cake cools down completely on a wire rack.

10. After the cake has completely cooled down, slice the cake and enjoy it 😋

Sourdough Boule with 10% Spelt Flour 19 Jun 2017


This is not a proper recipe. It is just my baking journal to share :)

Room temperature: 29~31°C

Starter Ingredients (76% hydration)
20g bread flour
14g water
10g natural yeast, 100% hydration

Dough Ingredients
130g bread flour
15g spelt flour
5g superfine wholegrain flour
95g water

To be added 1 hour after combining the starter and the dough

5g water
3g fine salt


1. Prepare starter and dough, allow to ferment and autolyse for 4 hours at room temperature.

2. Combine starter and dough. Stand for 1 hour at room temperature.

3. Mix salt and water. Combine with the dough.

4.  Start the 3 hour bulk fermentation at room temperaure of  about 29°C. Perform 4 sets of stretch and fold at interval of about 90 minutes.

5. Retard at 9°C (fridge vegetable compartment) for overnight (13 hours).

6. Turn out the dough and shape into a ball. Rest for 15 minutes.

7. Fold and shape again into a ball 

Transfer to the proofing basket, cover with a towel and proof in room temperature for 3 hours.

8. After 3 hours, transfer to the fridge for 30 minutes.

9. Remove from basket and transfer to a parchment paper. Done scoring.


10. Bake in a rice cooker using "Steam" function for 25 minutes.

11. Transfer to a preheated oven and bake at middle rack for 8 minutes at 230°C, reduce to 210°C and bake for 15 minutes till golden.

12. End of baking :)