Instead of granulated sugar, this brown sugar steamed sponge cake recipe uses brown sugar or palm sugar as a sweetener. The ingredients and methods for making brown sugar steamed sponge cake are nearly identical to regular steamed sponge cakes, but coconut milk is added to make it more savory. The traditional aroma is very strong in this steamed sponge cake recipe.
Brown Sugar Steamed Sponge Cake Recipe Tips
- Choosing Fresh Ingredients
Fresh ingredients, such as eggs, should be used. Choose a medium-sized egg. Make use of new and active ingredients.
Bring the dough ingredients to room temperature if they have recently been removed from the refrigerator; otherwise, the dough will not rise.
- Follow the recipe’s ingredient measurements.
The proportions of wet and dry ingredients must be equal. The dough will not thicken properly and will not rise completely if there are too many eggs. The sugar amount must also be just right; do not reduce it to the size of this single egg. The sugar in the steamed sponge cake recipe aids in the expansion and stability of the eggs when mixed.
- How to Whip the Dough
To prevent the cake from deflating, do not overbeat the dough. Simply ensure that the dough is white and thick. Whisk the eggs and sugar together until soft peaks form. I believe this stage is sufficient to cause the steamed sponge to bloom.
- Sift the Flour
Sift the flour with the other dry ingredients before mixing with the dough. Without sifting the flour, the sponge will have an uneven texture and become lumpy.
- Add fizzy drink
This method is frequently used to ensure that steamed cakes bloom perfectly. The soda in the drink mixed into the steamed sponge dough really helps the steamed sponge cake expand and the texture becomes hollow so it doesn’t get lumpy.
- Mold Usage
Use a steamed sponge mold with side and bottom holes. The perforated mold allows the steamed sponge dough to receive heat from all directions, allowing it to bloom perfectly. Of course, special baking paper for steamed cakes Super Delicious Steamed Chocolate Brownies Recipe or cupcakes is required when using a mold with holes.
- Steaming Process
Use a steamer lined with a cotton cloth to prevent moisture from dripping onto the sponge cake. The dripping water vapor will toughen the steamed sponge cake.
When cooking this sponge cake, make sure the steamer is extremely hot. For optimum results, use medium heat, which tends to be high. Make sure the steamer has enough water to produce continuous steam while steaming.
Too often opening the lid of the steaming pot which makes it rise longer. Just open the lid once when it’s fully cooked. As soon as it’s cooked, let it sit for a few minutes before removing it
Brown Sugar Steamed Sponge Cake Recipe
Traditional steamed sponge with palm sugar and coconut milk. Very savory and thick traditional aroma.
5
servings15
minutes20
minutes150
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
250 g brown sugar
250 g low protein flour
1 egg
1 tsp emulsifier
tbsp baking soda
cup vegetable oil
tsp salt
1 cup water
1 pack instant coconut milk
2 pandan leaves
tsp vanilla powder
Directions
- Boil brown sugar and pandan leaves with a glass of water until the sugar dissolves. After cold then strain
- Beat eggs, salt and SP on high speed until foamy. Lower the speed, alternately add the flour and brown sugar solution
- Add vegetable oil and coconut milk then mix gently until smooth
- Line a special steamed sponge mold with baking paper. Pour the dough into the mold until it’s half full
- Steam over high heat until cooked, about 15-20 minutes
