Sunday, May 27, 2012

Steamed egg cake (kueh neng kueh)

I can't remember exactly what triggered me off to make this traditional steamed chinese cake or when it actually happened, but all I know is that this has become very much a staple in my house now. The traditional style is denser with a tighter crumb, but we like ours softer and fluffier. This cake is ridiculously good, held high by a simple concoction of eggs and sugar, whipped into a cloud-like dream and softly bound together by flour gently folded in.

We normally have this cake for breakfast or it makes for a great tea-time snack too. Whichever style you prefer, you definitely need to have this cake with a strong, steaming cup of filtered black coffee. (Coffee just goes so well with anything that has eggs, sugar and flour in it, doesn't it?)

Steamed egg cake (kueh neng kueh in teochew)
What you need:
A traditional cane basket(I haven't tried it with a normal baking pan but it might work)
Cellophane lining (normal baking paper works too)to line the cane basket

5 eggs
1 bowl of sugar (I normally use slightly less than 1 bowl)
2 bowls of plain flour, sifted
1 tsp vanilla essence (optional)

Place eggs and sugar into a clean bowl. Using an electric egg-beater, whip the eggs and sugar until almost quadrupled in volume, around 30 mins. Add vanilla essence if desired and mix well.

Gently fold in sifted flour until just combined (careful not to overmix). Pour in the batter into the lined cane basket and steam for 1 hour.