Friday, January 21, 2011
Malay Gow - otherwise known as Malaysian Steamed Cake when translated from Cantonese
It is a healthier alternative to baked cakes as it is steamed. The sweetness of it can be altered depending on your preference, so you can substitute brown sugar with caster sugar and vary the quantity. I used caster sugar when I made several of these.
The recipe calls for a bamboo steamer with the cakes in ramekins but I used a round cake tin and placed it in the steamer itself. I just found my way to be more convenient for me. Also, note that I changed the recipe around again and doubled the quantities to make the cake as tall as the one pictured above. Rating: 9/10.
Makes 4 individual cakes or 1 large cake.
Ingredients:
- 2 eggs
- 1/2 cup of soft brown sugar or caster sugar
- 4 tablespoons evaporated milk
- 60g butter, melted
- 3/4 cup self-raising flour
- 1//2 teaspoon bicarb soda/baking soda
2. Put the eggs and sugar in a small bowl and beat with electric beaters for about 5 minutes or until thick.
3. Stir in the evaporated milk and melted butter.
4. Fold in the flour and bicarb soda/baking soda (I used a spatula to do this).
5. Pour mixture into the cake tin.
6. Cover the tin with foil (I did this once but didn't see much difference compared to it not being covered - prevents water build up on the top of the cake I assume) and steam for 20-25 minutes on medium-high heat or until cooked through. Check by poking a skewer or chopstick through the centre and when it comes out clean, it means it's ready.
7. Serve warm, and if have extra for next time, steam them again just before eating.
I usually eat them as they are but the recipe states you can eat it with maple syrup or cream.
Instead of a round cake tin as I did above, you can alternatively tip the mixture into four 250ml ramekins, and place them in a bamboo steamer to steam. I have not tried this method so I can't say what the results were like.
