喜粄

Ingredients:材料 
( adapted from Traditional Koh Kuih, Lap Mei & Cokies )
For starter:
70gm plain flour 普通面粉
1/2 tsp instant yeast 即食酵母粉
100ml water 水

Ingredients A
100gm caster sugar糖
125ml water 水
2 blades pandan leaves ( knotted ) 香兰叶（打结）

Ingredients B
80gm plain flour 面粉
50gm glutinuous rice flour 糯米粉
1/2 tbsp cooking oil 食油
Dash of red colouring 色素

Method:做法
1. Place ingredients for started in a big mixing bowl, mix evenly and cover. Let it ferment for 1-2 hours.
将For starter的材料放进大腕，搅拌均匀。让它发酵1至2小时。

2.Bring ingredient A to a boil. Remove pandan leaves and cool solution.
将A材料煮溶，待凉。

3.Sieve flour and glutinuous rice flour of ingredient B. Add into (1) which has left fermented and mix in oil.
将材料B里面面粉和糯米粉添加入（1），加入油混合均匀。

4.Pour in the cooled sugar syrup from (2) , colouring and combine properly.Cover and ferment for 1-4 hours. ( i let mine ferment for almost 4 hours )
将（2）的糖水加入，混合均匀，发酵1至4个小时。

5.Spread into greased small plates.Cover and proof for 20-40mins and steam for 10mins.
揉成小团，等待10-40分钟。蒸10分钟。

Steamed egg cake (雞蛋糕)

Ingredients:
3 eggs (Grade A)
100gm Castor sugar
150gm Cake flour / Superfine flour
1 tsp Baking Powder
4 - 5 tbsp Milk
20cm bamboo steaming tray / rice cooker steaming tray
Baking paper

Methods:
1. Line a 20cm bamboo steaming tray / rice cooker steaming tray with baking paper. Set aside.
2. Whisk sugar & eggs with hand whisk for 15 mins or until batter turns fluffy with creamy lemon colour.
3. Combine flour with baking powder. Sieved.
4. Pour half portion of flour mixture into egg batter. Mix and stir well.
5. Repeat with the other half portion.
6. Add in milk and stir well. Adjust milk amount according to the thickness of the batter. If you find that batter is too thick, add another tablespoon of milk.
7. Pour batter into bamboo steaming tray. 
8. Boil a pot of hot boiling water. Steam egg cake at high heat for 15 mins. 
9. If you cover the steaming tray with another lid or a stainless steel plate, steam for 25 mins (I didn't cover with double lids for this recipe).
10. Open lids, test with a skewer, if the skewer comes out clean. The cake is done.
11. Remove egg cake immediately from the steaming pot. Let cool, then cut into pieces and enjoy!

Cheesy Steamed Egg Cake

Ingredients:
3 eggs (Grade A)
100gm Castor sugar
150gm Cake flour / Superfine flour
1 tsp Baking Powder
2 tbsp of Shredded Cheddar Cheese
6 - 7 tbsp Milk
20cm bamboo steaming tray / rice cooker steaming tray
Baking paper

Methods:
1. Line a 20cm bamboo steaming tray / rice cooker steaming tray with baking paper. Set aside.
2. Whisk sugar & eggs with hand whisk for 15 mins or until batter turns fluffy with creamy lemon colour.
3. Combine flour with baking powder. Sieved.
4. Pour half portion of flour mixture into egg batter. Mix and stir well.
5. Repeat with the other half portion.
6. Add in milk and stir well. Adjust milk amount according to the thickness of the batter. If you find that batter is too thick, add another tablespoon of milk.
7. Add in shredded cheese, break it with the whisk until well combined. Pour batter into bamboo steaming tray. 
8. Boil a pot of hot boiling water. Cover the steaming tray with another lid or stainless steel plate.
9. Then, cover the pot and steam at high heat for 25 mins.
10. Open lids, test with a skewer, if the skewer comes out clean. The cake is done.
11. Remove egg cake immediately from the steaming pot. Let cool, then cut into pieces and enjoy!

Useful tips:

• Use cake flour / Superfine flour, it will gives your egg cake a smooth, light and soft texture compared to multipurpose / plain flour.

• Whisk with hand whisk until egg batter is fluffy and creamy. I have tried electric cake mixer but the result is not as good as hand whisk, the cake became softer, bouncier and rise nicely with hand whisk.

• Cover steaming tray with another lid to prevent steaming hot water dripping onto the egg batter to get a better nicer looking surface.

• Adjust the amount of milk by testing the batter. The batter shouldn't be too thick nor too thin, test with a fork, if the batter is running down constantly, the batter is well done.

• Use large eggs, Grade A is the best.

• Use a high cooking pot about 30 - 40 cm tall for steaming. - See more at: http://bits-of-taste.blogspot.sg/2009/06/steamed-egg-cake.html#sthash.yYv7im0v.dpuf

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