Wednesday, January 16, 2008

Steamed Cheddar Cheese Chicken Cake


6 eggs
100 gm. sugar
3 Tbsp. milk
1/4 tsp. salt
200 gm. Cake flour
1/2 tsp. Baking Powder


1 Tbsp. Butter or Margarine (can use cooking oil)
200 gm. diced chicken meat
1 Big onion - cut into cubes
2 chopped garlic
some chopped coriander leaves
1 tsp. pepper
1/4 tsp. nutmeg powder
120 gm. grated cheddar cheese


(1) Fry the diced onions with butter till soft, then add in garlic and continue frying till aromatic.
(2) Add in chicken cubes, pepper and nutmeg powder.
(3) Stir in grated cheddar cheese and coriander leaves. Off the heat and leave it to cool completely.
(4) Whisk eggs and sugar till fluffy and thick.
(5) Add in salt, fresh milk and flour + baking powder and mix lightly lightly.
(6) Divide batter into two portions.
(7) Steam one portion for about 15 mins. making sure it's thoroughly cooked.
(8) Sprinkle all the fillings on top and then pour the balance of the batter on top and continue steaming for another 30 mins.
(9) Leave to cool on a cooling rack until completely cooled before serving.
(10) Enjoy.....


silverrock said...

Quick Question... would you eat this for dinner or dessert?

yochana said...

hi silverrock,

I took it during tea time.


Anonymous said...


I interested in this receipe, can u email me? Think not only this, i love all ur baking!!!! I really envy u so much... now m lerning hard... hahaha
Really appreciate it.. Thanks!

Liying said...

Hi Aunty,

May I know which type of ovalett are you using? As I saw Sun Lik has a few difference types of ovalett but don't know which to choose.


yochana said...

Hi Liying,

Ovalette got a few different types..mmm...I wasn't aware. I always see the ovalette, then I just grab it and it's yellow in colour.


Anonymous said...

Dear Lucy, for this cake what size cake tin shld we use? Instead of diced chicken, do u think we can use chicken floss instead? Thanks in advance.


KWF said...

Hi aunty, is this cake sweet & saltish kind? Very interesting recipe. How long can it be stored and how do we store it?

For half the recipe, what is the size of cake pan we should use?

TIA for your help!

yochana said...

hi KWF

the cake is sweet while the filling is saltish.

You cannot keep this cake for too long because of the cheese and chicken. Try to consume is on the day and then keep the balance in the fridge and as and when you want to eat, just microwave it while do. I think the most - 2 days.


yochana said...

Hi lotus paste,

I used 7" sq. tin. Pork floss will not be suitable because it will become mushy with it's mixed with the cheddar cheese. Try diced pork then.

Opps...sorry KWF, forgot tell you about the half recipe thing. I think you can use a 5" sq. tin for half recipe.


Yaha said...

Thank you, Yochana.

This is yummy. I liked it.

yochana said...

Hello Yaha,

Hope you make this...hahaha