Saturday, July 12, 2008

Steamed Corn Layer Cake






Ingredients:


5 eggs
150 gm. Hong kong flour or any superfine flour
1/2 tsp. baking powder
200 gm. castor sugar
2 Tbsp. condensed milk
1/2 tin cream style cream corn
1/8 tsp. of salt
1 tsp. vanilla essence
1/2 Tbsp. ovalette
1 Tbsp. Fresh milk
a little lemon yellow colouring

Method:

(1) Whisk sugar , eggs, ovalette and fresh milk till thick and fluffy.
(2) Add in condense milk.
(3) Fold in sifted flour and stir till well mixed. Stir in cream corn and salt.
(4) Divide into 3 portions.
(5) 1 portion - leave plain and the other 2 portions, add in lemon yellow colouring.
(6) Line and grease an 8" x 8" square tray.
(7) Pour in 1 layer of lemon colour portion into the tray and steam for about 20 mins. or till cooked.
(8) Then pour in the plain portion and then steam for another 20 mins. or till cooked.
(9) Last layer (top layer), pour the yellow portion and steam for another 20 mins. till cooked.
(10) Leave to cook before slicing.
at

35 comments:

  1. UnknownJuly 09, 2008 5:59 am

    Hello Auntie Yochana:

    I love corn and this steamed corn layer cake is a wonderfully delicious idea. Can you please share the recipe? Thank you.

    ReplyDelete
  2. AnonymousJuly 09, 2008 9:05 am

    Aunty,
    Good morning, very soft & delicious steamed cake, so special using corn, can you please share the receipe. My e-mail is cwlau6@hotmail.com & thanks.

    ReplyDelete
  3. PengJuly 09, 2008 5:12 pm

    HI Aunty Yo,

    i've been following your blog all this while and have tried out a few of urs recipe! can share this steamed corn layer cake? can email at veronicachia@hotmail.com, thanks

    ReplyDelete
  4. Ada LokeJuly 09, 2008 8:51 pm

    Hi Aunty Yochana,

    I love steamed cakes alot. Mind sharing this receipe. Email me @ darkgirl_1985@hotmail.com

    Thanks alot v^^v

    ReplyDelete
  5. QuinnJuly 12, 2008 8:25 pm

    Aunty Yo, do I steam this on high heat or medium heat or low heat? Also, the layer feels like kuih or rather dense like kuih? Thanks!

    ReplyDelete
  6. QuinnJuly 12, 2008 8:26 pm

    Sorry, I left out a question. Is ovalette optional here. Don't have it in han. Any good substitute? Thanks again!

    ReplyDelete
  7. Aunty YochanaJuly 12, 2008 8:32 pm

    Hi Quinn,

    I've not tried without ovalette. Try to get any cake stabilizer. You can use Quick75, TBM or SP.

    But you can try without ovalette...

    rgds

    ReplyDelete
  8. Aunty YochanaJuly 12, 2008 8:33 pm

    Hi Quinn,

    It will be a little fluffy..

    rgds

    ReplyDelete
  9. QuinnJuly 12, 2008 8:35 pm

    Wow! That was a really fast reply. Thanks. Think I will do without the ovalette or I'll try find cake stabliser. Thanks!

    ReplyDelete
  10. QuinnJuly 12, 2008 8:37 pm

    Aunty Yo, you forgot to answer one question, do I steam it on high/medium/ low heat? Thanks!

    ReplyDelete
  11. Aunty YochanaJuly 12, 2008 10:20 pm

    Hi Quinn,

    Steam at high heat.

    rgds

    ReplyDelete
  12. CHRISTOHJuly 13, 2008 10:33 pm

    Hi Aunty Lucy,

    If we don't want to have the cake in 3 separate portions, (cos i realise the only difference is the yellow colouring difference to make it look nicer), can we just pour the whole cake mixture into the tin and steam it? Can I assume we will need to steam for around 60 minutes since it is 20min x 3 layers? Would appreciate your kind clarification. Thanks and regards, Chris

    ReplyDelete
  13. UnknownJuly 14, 2008 6:41 am

    Hello Auntie Yochana:
    Thanks so much for sharing your wonderful recipe for steamed corn layer cake. I truly appreciate it. I can't wait to make it...yum, yum...cheers, Elizabeth.

    ReplyDelete
  14. AnonymousJuly 14, 2008 10:02 am

    Aunty,
    Good morning, thank you for posting this recipe. Aunty can you please tell me how long does 1 packet (11gm) of yeast can last after opening? I was making bread yesterday & it does not rise at all, it could have been that the packet of left over yeast that was open previously was a bit long. Could you please advise. Thanks.

    ReplyDelete
  15. Aunty YochanaJuly 14, 2008 10:43 am

    HI Delphine,

    Left over yeast must be kept in the FREEZER....otherwise it will die off. In the freezer, it can be kept for quite long...not sure exactly how long.

    rgds

    ReplyDelete
  16. Aunty YochanaJuly 14, 2008 10:55 am

    Hi Chris,

    If you steam the whole batter one shot, it can create a dense cake cos it takes a longer time to get cooked and it might sink.

    rgds

    ReplyDelete
  17. CHRISTOHJuly 14, 2008 1:45 pm

    Hi Aunty Lucy,

    Thanks for the advice. I will just follow your method and steam the corn cake layer by layer. Regards. Chris

    ReplyDelete
  18. AnonymousJuly 14, 2008 2:09 pm

    Aunty,
    Thank you for your prompt reply, now I know it had to be kept in the FREEZER, previously I just staple it back tightly & put it in a container. Thanks again for your help.

    ReplyDelete
  19. PengJuly 19, 2008 11:02 am

    Hi Aunt Yo, thanks for sharing the recipe. I tried it out and is a success! very soft n fluffy!:D

    ReplyDelete
  20. Aunty YochanaJuly 19, 2008 12:09 pm

    Hi Peng...

    Thumbs up!!! *wink*

    rgds

    ReplyDelete
  21. AnonymousJuly 29, 2008 3:14 pm

    Hi Aunty Yo,

    Plse enlighten me....
    I steamed each layer for 20mins but can't seemed to get the texture correct....it turned out half cooked, like kueh...still moist.
    So I thought I'd just steamed it longer to get it cooked, but no matter how long I steamed it, it's still the same.
    What did I do wrong?
    I use a wok, put water inside to steam the cake. Should I put the cake tin inside the wok after the water starts to boil and count 20mins from then?
    Btw, how do you check if the cake is done? Use a chopstick?
    TIA.

    ReplyDelete
  22. Aunty YochanaJuly 29, 2008 10:08 pm

    Hi anonymous,

    Wok is no good for making cakes. It will become hard and dense. I suggest u get a 3 tiered steamer.

    rgds

    ReplyDelete
  23. AnonymousJuly 30, 2008 1:51 pm

    Thanks, Aunty Yo!
    No wonder my cake is like kueh.
    Will go and source for a 3 tier steamer and start all over again.
    Hope this time round, I can be successful and my dd will have corn cakes to eat :).

    Regards,
    Sue

    ReplyDelete
  24. AnonymousOctober 26, 2008 1:55 pm

    hi auntie yochana,
    wish to ask u a few ques..
    1)do we need to "pre-heat" the steamer before steaming the cake?
    2)how do i ensure the cake is cooked??
    3)if while steaming the water was not enough to last the whole process. can we add water? hot water?

    thanks

    elaine

    ReplyDelete
  25. Aunty YochanaOctober 26, 2008 5:48 pm

    Hi elaine,

    Preheating the steamer is a must for steaming cakes.

    Use a timer to time your steaming time.

    If you feel that your water is not enough, boil a pot of water as stand-by and pour in the water after the cake is at least half-steamed or more.

    rgds

    ReplyDelete
  26. AnonymousOctober 30, 2008 10:18 am

    Hi Yochana,

    Loved this recipe alot, but i was thinking can i omit the ovalette, is there anything like baking powder or bicarbonate of soda type of thing that can replace the ovalette? And what's the amount needed?

    Warmest Regards,
    Winnie

    ReplyDelete
  27. Aunty YochanaOctober 30, 2008 2:26 pm

    Hi Winnie,

    The ovalette is a cake stablilizer. It will not sink when you put it on the table without baking or steaming. I can't think of anything that can replace it.

    rgds

    ReplyDelete
  28. AnonymousMarch 09, 2009 7:44 pm

    Hi Yochana,

    Can I use fresh milk instead of condense milk for the recipe?

    Thank you!

    ReplyDelete
  29. Aunty YochanaMarch 09, 2009 7:52 pm

    Hi Parmida

    yes you can..

    rgds

    ReplyDelete
  30. QimikoMarch 19, 2009 9:48 pm

    Hi Auntie Yochana,
    Love to try this recipe...looks yummy!!! Pls email to me qlaexueqin@hotmail.com...Thanks alot. :-)

    ReplyDelete
  31. AnonymousMarch 24, 2009 9:45 pm

    Aunty,

    This cake looks really yummy! I am thinking of giving it a try this weekend.
    Would like to check, tin/ weight of cream corn you use for this recie, as there are 2 different sizes of cream corn available in the market.

    Thanks.

    Regards,
    Beatrice

    ReplyDelete
  32. Aunty YochanaMarch 25, 2009 10:14 am

    Hi Beatrice

    It's the big tin.

    rgds

    ReplyDelete
  33. AnonymousMay 18, 2009 3:49 pm

    Hi Auntie Yochana, is HK flour also water lily flour? Thanks, Kris

    ReplyDelete
  34. gummy_bearFebruary 03, 2010 7:17 am

    hi Yochana
    may i know what does S.P. mean?
    could you reply me asap?
    thanks so much

    ReplyDelete
  35. gummy_bearFebruary 03, 2010 7:19 am

    hi Yochana
    may i know what does S.P mean?
    can u reply me asap?
    thanks a lot

    ReplyDelete