Yochana's Cake Delight! : Chocolate-filled Muffins

Saturday, April 21, 2007

Chocolate-filled Muffins

13 comments:

Anonymous said...: are these soong kou steamed in tea cups? ive steamed muffins in tea cups before and it look like it. but forget to oil the cups a bit, so have to use plastic knife to remove them.

my:); April 21, 2007 2:28 pm
Anonymous said...: Hi Yochana,

Your stuff ALWAYS look soooo amazing! I regularly visit cause you never fail to inspire me to bake! I really like the texture of "steamed" cakes and yours look really yummy...do you mind sharing the recipe? Also, these can be frozen and then re-steamed right?

Thanks :)
-CB; April 22, 2007 1:02 am
Anonymous said...: AUnty Lucy, your steamed soong kou looks so soong..!

God Bless,; April 22, 2007 1:05 pm
Anonymous said...: Dear Aunty,
are these similar to steamed egg cakes??

do you have any eggless cake recipe (steamed or bake)? my mum is advised by the chinese sinseh not to take eggs for her health problems.

thanks,
angeline; April 22, 2007 2:27 pm
Aunty Yochana said...: Hi angeline,

You're such a thoughtful daughter. I think I have posted one or two eggless cakes in my blog. Can you check?

Ya, this soong kou is the same as steamed egg cake.

rgds; April 22, 2007 3:30 pm
Anonymous said...: Aunty...my grandpa love soong kou very much but mom always refuse to buy those selling in the marketcoz it's too sweet for him..:( I would like to make some for him myself...can aunty kind enough to share the recipe with me please????.............thank you aunty...you're really a wonderful aunty :)

Lots of hugs!
mandy:); April 22, 2007 4:55 pm
Aunty Yochana said...: HI mandy,

this soong kou goes like this:

1 cup sugar beat with 1 cup eggs till thick and creamy.
Fold in 1 cup sifted self-raising flour or 1 cup cake flour with 1 tsp. baking powder. Fold alternately with 1 cup of ice-cream soda or any aerated water.

rgds; April 22, 2007 8:09 pm
Anonymous said...: Thank you aunty! I'll give it a try today and hopefully can surprise mum and grandpa soon!!! Yay!
You're such a kind hearted Aunty of mine...Thank you and Love you heaps!!

Love,
Mandy :); April 23, 2007 11:31 am
Anonymous said...: Thanks, aunty. Will check out.

But, will make these soong kou for myself too:-)

rgds,
angeline; April 23, 2007 11:50 pm
Anonymous said...: Aunty,

I tried out the soong kou today although you didn't write down how long I have to steam it for, I steamed it in high heat for 30 minutes and mine doesn't look like the one you made as well as it wasn't fully cooked and shrink:(..wuwuwu...can aunty help me with this?
Thank you dear aunty...:)

Love & hugz!,
mandy :); April 24, 2007 9:50 pm
Aunty Yochana said...: Hi Mandy,

The steam soong kou only need 15 mins. to steam.

I think you try adding 1/2 Tbsp. of Ovalette while whisking eggs with sugar. Shrinkage could be due to little flour. O.K. if your 1 cup of sugar is equal to 200 gm., then use equal amount of flour too. Weigh the flour - 200 gm also. This is like a chinese pound cake.

rgds; April 24, 2007 10:07 pm
Anonymous said...: Dear Aunty,

Aunty, sorry for bothering you again...:( I tried the following instructions you told me to. It worked 75%! yay! i used an 8' cake pan to steam it but only the bottom part wasn't cooked. I tried steaming for 15 minutes but it seems it took more than that. hmmm..wonder what went wrong...but the top part taste wonderful and fluffy!!

love,
mandy:); April 25, 2007 8:32 pm
Aunty Yochana said...: Dear Mandy,

15 mins. is for those that you saw in my pics. For an 8" round, you need a minimum of 30 mins. to steam it. While steaming, please do not open the cover, it will make the cake sink.

rgds; April 25, 2007 8:40 pm

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