Steamed Cake

Steps

1. Fill a large frying pan with water about ½ inch (1.3 cm) deep. Cover the lid with a kitchen towel to prevent condensation (very important). Cover the pan with the lid and slowly bring it to a boil. You can use a regular steamer, but the cooking time will be slightly longer. Please read how to store and reheat at the end of the recipe.

2. Gather all the ingredients. You will also need 4 6-oz ramekins and cupcake liners.

3. In a medium bowl, combine ½ cup all-purpose flour (plain flour) and 1 tsp baking powder. Whisk well to combine (it‘s a shortcut for sifting).

4. In a small bowl, whisk 1 large egg (50 g w/o shell), 2 Tbsp milk, 2 Tbsp sugar, and 1 Tbsp neutral oil together until combined and the sugar is dissolved.

5. Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not overmix.

6. Put a cupcake liner in each glass ramekin and divide the batter into the cupcake liners.

7. Place the glass ramekins in the boiling water and cook, covered, on the lowest heat for 8 minutes.

8. They‘re done when a skewer inserted comes out clean. Turn off the heat. Remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

9. Gather all the ingredients.

10. In a medium bowl, combine ½ cup all-purpose flour (plain flour) and 1 tsp baking powder. Whisk well to combine (shortcut for sifting).

11. In a small bowl, whisk 1 large egg (50 g w/o shell), 2 Tbsp milk, 2 Tbsp sugar, and 1 Tbsp neutral oil together until combined and the sugar is dissolved.

12. Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not overmix.

13. Add ¼ cup frozen or canned corn and ¼ cup shredded cheese and mix until combined. Put a cupcake liner in each glass ramekin and divide the batter into the cupcake liners.

14. Place the glass ramekins in the boiling water and cook, covered, on the lowest heat for 12–13 minutes. They‘re done when a skewer inserted comes out clean.

15. Turn off the heat. Remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

16. Gather all the ingredients.

17. In a medium bowl, combine ½ cup all-purpose flour (plain flour), 1 tsp baking powder, and 1½ Tbsp unsweetened cocoa powder. Whisk well to combine (shortcut for sifting).

18. In a small bowl, whisk 1 large egg (50 g w/o shell), 3 Tbsp milk, 2 Tbsp sugar, and 2 Tbsp neutral oil together until combined and the sugar is dissolved.

19. Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not overmix.

20. Add 2 Tbsp chocolate chips and mix until combined. Put a cupcake liner in each glass ramekin and divide the batter into the cupcake liners.

21. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes. They‘re done when a skewer inserted comes out clean. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

22. You can store the steamed cakes in an airtight container for 2–3 days or freeze them for up to 1 month. Reheat using one of two methods: 1) Cover with a damp paper towel and reheat in the microwave. Take care not to overheat it, as it will become very hard. For a frozen steamed cake, defrost before microwaving. 2) Steam using a frying pan, lid, and ramekin (as above) or a regular steamer to reheat the refrigerated or frozen cake until warm.