Chinese Dessert Recipes
Steamed Cake or Sung Koh from our chinese dessert recipes is one of the steamed chinese desserts which my late grandmother truly enjoyed. It is like sponge cake but steamed. You can have it for breakfast with milk tea or as afternoon snacks! Most Chinese traditional food generally require steaming at high heat. Similarly, this Steamed Sponge Cake has to be placed in the steamer immediately once the batter is ready. You can pour the batter into muffin cups or a square baking pan. The latter would require allowing the Sung Koh to cool before cutting. It is usually cut into diamond shaped slices. 450 g Plain Flour 110 g Self-Raising Flour 9 Medium Eggs 350 g Castor Sugar 1.5 litre Ice-Cream Soda Method Boil water in steamer first. Sift plain flour and self-raising flour together. Using an electric mixer at medium speed, beat eggs and sugar until creamy and thick. With a large spoon, fold in sifted flour alternately with ice-cream soda. Fill muffin cups with batter and put in the steamer. The water must be boiling at high heat. Steam for 10 minutes or until the sung kohs are cooked and slightly split at the top. The cakes are ready when spongy and sticky to the touch. _________________________ Return from Steamed Cake to Chinese Dessert Recipes |
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