What to do with the whole lot of egg whites after making the Kueh Bingka Ambon? Besides making some egg drop soup for the kids, I also found a cake recipe which uses up all the egg whites I've left :D Steamed egg white cake! It is different from the usual steamed cake like 'Huat Kueh' which is more fluffy. This Pandan Chocolate Egg White Steamed Cake is more firm with fine and moist texture. I loved the colour contrast by using pandan and chocolate flavour too, nice even layers isn't it? Now I'm thinking maybe can adapt this recipe to make a rainbow version one! hahahaha....maybe someday when I left with plenty of egg whites again ;P
- 240gm egg whites
- 120gm fine sugar
- 1/4 tsp salt
- 190gm plain flour
- 1 tsp baking powder
- 1 tbsp ovalette
- 100m thick coconut milk
- 1 tsp vanilla paste
- 20ml corn oil
- 1 tsp pandan paste
- 1 tsp chocolate paste
- Combine egg whites, sugar, salt, flour, baking powder and ovulate into a mixing bowl. Beat on high speed for 3 mins.
- Add in coconut milk and vanilla and continue to beat for another 2 mins until thick and fluffy. Fold in corn oil.
- Divide mixture into 2 equal portions. Add in pandan paste and chocolate paste into 2 individual portions. Subdivide the batter again. You should get 2 portions of pandan batter and 2 portions of chocolate batter.
- Pour one portion of chocolate batter into a lined and greased 7" round pan. Level the batter evenly. Place the pan into a preheated steamer and steam over medium heat for 5 mins. Remove pan from steamer and pour in a portion of the pandan batter. Level the batter evenly. Steam for 5 mins. Repeat the process for the balance batter.
- For the final layer, steam the whole cake for 25 mins till fully cook.
- Cool in pan for 5 mins. Unmould the cake and cool on rack completely before slicing.
Recipe ref : 'Time For Kuih-Muih' by Y3K Cookbooks