SOFT AND FLUFFY STEAMED BANANA CAKE

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       This is my 3rd attempt to make steamed banana cake and i am very pleased and satisfy with the result. This cake is very soft , light with very smooth banana taste. The cake also remain soft and the taste is much better after overnight. No eggs smell or you can’t taste any egg at all just a smooth banana taste.

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       Less banana mean you will get a pale and less black tread like structure on your cake which is make the cake not attractive at all. The right balance between banana and flour will produce a soft , light and fluffy banana cake. Also, on my 3rd attempt i use cake flour instead of plain flour. I find that with plain flour you will not get a light and soft texture as like you use cake flour. One more thing, you can bake this batter if you want to.

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BANANA CAKE

Make one 9′ baking pan.

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Ingredient :

250 g cake flour
410 g banana ( removed skin )
130 g castor sugar
5 egg white
6 egg yolk
18 g ovelete
50 ml evaporated milk
110 g corn oil
115 g melted butter
1 tsp baking soda
1 1/4 tsp baking powder

METHOD :

1. Prepare and measure all the ingredient as detailed. Sift together flour , baking powder and soda. Set aside. Remove banana skin then measure. Mash banana using potato masher. Set aside. In another bowl mix all wet mixture together. Also, set aside. Pre heat your steamer , low heat.

2. In a large bowl, mix together castor sugar and ovelate until all sugar is coated with ovelate. Add in egg one at time and mix until the mixture is thicken, double in valume and pale in colour.

3. Add in sifted flour and wet mixture alternately. Mix until well combined. The mixture should not be to thick. Tap the mixture onto working top a few time then pour into greased baking pan from around 20 cm height.

4.  Steamed in low heat for about 45 to 1 hour. Mine only 45 minute. Do some test to make sure your cake is fully cooked. Insert a skewer and if it came out clean you are done. Open the lid and steam for another 5 minute. Turn off heat and wait for 5 to 10 minute before unmould. Cool on wire rack.
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Tips#

1. Use low heat to steam your cake..we don’t want any mountain view on top of the cake.

2. Cover the steamer with clean kitchen towel before put the lid on. This is to avoid the water vapour from drop into cake surface.

      

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PANDAN LAYER CAKE

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        My husband requested me this cake a few day ago and i dont want to dissapointed him. Since i have never make this before, i try to google the recipe on net and finally the recipe from KT have attract my attention. I trust her recipe cos’ i have tried a few of her recipe and i succesed for my first trial. Her insruction is very detailed, You only have to read her instruction a few times before making the cake.
   
One thing that i will never forget and make me smile everytime it appear in my mind is ‘ Hun Kwee flour’ and ‘ Hoen Kwe flour ‘ . It taking 2 day until i realize that this flour is the same flour..just the name is a bit diffrent. I am looking for hun kwee flour the one that mentioned on KT recipe. I saw that the flour is wraped with paper not like the one that i saw in the market which is in a bottle..and beside it only write starch not  mung beans starch…i feel so stupid haha…

         Pandan Layer Cake is half cake and half kueh. The taste is very soft and tasty. After your first bite i gurantee that you will ask for second and third  and…

Recipe adapted from : KT

Make 1 : 18 × 18 × 7 cm square pan

PANDAN LAYER CAKE

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Ingredient :

Cake :

108 g cake flour
20 g castor sugar
94 g egg yolks ( 6 eggs )
102 g olive oil
92 g low fat milk
1/2 tsp baking powder
1 tsp pandan coconut emulco
Pinch of salt
A few drop green and yellow food coloring

202 egg whites ( 6 egg )
1/2 tsp cream of tartar
80 g castor sugar

Kaya :

700 g water
2 tsp agar- agar powder
120 g castor sugar
82 g butter
120 g pandan juice ( blend 100 g pandan leave + 90 g water )
A few drop yellow food colouring

386 g fresh coconut milk
110 g hoen kwe flour

Method :

1.  Prepare two pan 20 x 20 x 5 and 18 x 18 x 7 pan .Cut a cardboard that fit the pan , wrap with alluminium foil shining side facing out. Line bottom with wax paper.

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2. In a bowl, whisk egg yolk and castor sugar with whisker until the sugar is dissolve.

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3. Add olive oil and milk and stir until well combined.

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4. Add in pandan coconut emulco , a few drop green and yellow food colouring and mix well.

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5. Sift in flour , baking powder and salt. Stir until well combined. Make sure no lump on the batter.

6. In another bowl, whisk egg white until foamy. Add in cream of tartar and followed by castor sugar. Add sugar twice not all in one. Whisk until firm peak stage.

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7. Fold in meringue to the egg yolk batter in three batches. Make sure the mixture is almost even before adding the second batches. When done,  scrape the bottom of the batter. Just to make sure everything is well combined.

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8. The picture above show how the batter should look like. If your batter appear to much bubble after adding egg white it’s mean your batter is to thin or you didn’t whisk the egg white to the right consistency.

9. Pour your batter slowly so that the air bubble burst as it flow down. Tap your pan a few time on work top. Tuck your cupboard between 2 pan.

10. Bake on pre- heated oven  at 150°c for 55 minute. Or until your inserted skewer came out clean.

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11. Invert you cake before unmould and let it cool completely before devide it to 3 equal part.

To Make Kaya:

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1. Put all ingredient for kaya except hoen kwe flour and coconut milk in a pot.

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2. In another bowl add in hoen kwe flour and coconut milk. Stir throughly.

3. Heat the mixture on step 1, stir until agar – agar powder and sugar completely dissolve. And the butter is melted. The mixture should be very hot but not boiling. Turn off heat. Slowly adding mixture on step 2. Stir constantly. The mixture should thicken a bit . Turn on the heat again. Just medium heat. Stir until the mixture is thicken and coat the side of pot thinly. Should remember that the mixture is not too thick so that it will flow smoothly.

To Assemble.

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1. Prepare your pan , line your pan with alluminium foil. At this way it will be easy to unmould the cake when you done.

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2. In the bottom, put 1 part of the cake. Pour 300 g of kaya and make sure the cake is well coated with kaya layer. Wait until kaya thicken slightly before put second part of the cake. Repeat the proccess until all 3 part of cake is coated completely.

3. Cool the cake completely. Put in refrigerate for 4 hour or until ready.

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Baking With Kelly