Steamed Cake #01

This is my latest collection "Magic Steamed Cake" by Alex Goh! :D There are couples of interesting recipe which I would like to try out :D Just do not feel like using the oven therefore now crazy over steamed cakes! >o<....

The first steamed cake in this recipe book I've try out is Chicken Cheese Cake. No need electric mixer, just a handwhisk will do :D No complicated steps, just need to fry the savoury chicken mixture, cool down before mixing in the cake batter. One thing to take note is that the steamer must be ready before the cake batter is done. Same theory as oven which must be preheated before putting in the cake pan :D

But after happily putting in the pan in the steamer, then realised I've forgotten to add the cheese!! >slap head<....really become Chicken Cake 鸡蛋糕 instead of Chicken Cheese Cake!...Nevertheless this savoury cake still taste good, soft & fluffy and no wierd after taste.

Chicken Cheese Cake

Ingredient

• 2 tbsp corn oil
• 50gm diced onions
• 100gm diced chicken
• 80gm diced carrots
• 1 tsp chopped fresh rosemary
• 1 tbsp worcestershire sauce
• 80gm grated cheddar cheese

Cake Batter Mixture:

• 3 eggs
• 60gm soy milk
• 100gm corn oil
• 50gm sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 180gm plain flour
• 2 tsp double-action baking powder
• 1 tsp baking soda

Method

1. Marinate diced chicken with worcestershire sauce for 15mins. Heat up 2 tbsp oil in pan, add onion and fry till soften. Add carrot & rosemary and stir fry for 2 mins. Add in chicken and mix evenly. Fry till fragrant and cooked. Set aside to cool down.
2. Combine eggs, soy milk, corn oil, sugar, salt & pepper in a mixing bowl. Using a handwhisk, mix till sugar dissolves.
3. Sift in flour and baking powder and fold till batter formed.
4. Stir in cooked chicken mixture & cheese and mix till combined.
5. Pour batter into a lined 7" square cake pan and steamed over boiling for 60mins. Cool completely before slicing. Stored in air-tight container and chill. Best consumed within 3 day.