From Hong Kong to Cleveland, these sky-high steamed cakes usher in a prosperous new year.

Simple steamed egg cake, no whipping/ beating, no mixer recipe. Just stir the ingredients to combine and steam.

What can one bakes or cooks in 30 minutes? Well this morning I managed to steam this HUAT KUIH within 30 minutes. This was a short cut of making this traditional Chinese cupcakes by using baking powder instead of yeast , so there was no fermentation process, which would take hours of waiting for the batter to rise. ( My late mom made very nice HUAT KUIH using fermentation method). I was happy to see my HUAT KUIH smile to me!( a successful Chinese cupcakes should have smiles after steaming... Smile means having cracks on the cake!). Didn't take photos of the steps of preparing this as I was rushing for prayer. Here is the recipe... HUAT KUIH(Steamed Cupcake) Ingredients A. 250 ml warm water 180 g caster sugar( will reduce to 150g the next time when I do again) B. 250 g all purpose flour 50 g rice flour 1 tsp baking powder 1 tsp double action baking powder. C. 1 drop of pink coloring Method 1. Prepare steamer for steaming. Arrange cups for steaming in the steamer. I used porcelain cups. 2. Mix ingredients A and set aside to let it cool down. 3. Sieve ingredients B together in a mixing bowl. 4. Pour ingredients A into the flour mixture. Mix well, make sure there is no lumps. 5. Scoop up 5 tablespoons of the batter into a bowl. Put in a drop of pink coloring. Mix well. 6. Spoon uncolored batter into the cups. Followed by the pink batter on top. 7. Steam for 18 minutes. ***make sure the water is fast boiling or else the HUAT KUIH won't smile to you hehe! Very very happy to see my HUAT KUIHs smile to me when I opened the steamer. With this recipe I got 5 big ones and 4 small one. Just enough for offerings during prayers. Just love the combination of the colors. It Is so sweet. Don't you think so? Hope you like the post today. Cheers and have a blessed day ahead. Wishing you good luck in making this HUAT KUIH ...do let me know whether your HUAT KUIH smile to you or not hehe..... 😘 from Kim {\rtf1\ansi\ansicpg1252 {\fonttbl\f0\fswiss\fcharset0 Helvetica;} {\colortbl;\red255\green255\blue255;\red0\green0\blue0;\red255\green255\blue255;} \deftab720 \pard\pardeftab720\sl280\partightenfactor0 \f0\fs36 \cf2 \cb3 \expnd0\expndtw0\kerning0 \outl0\strokewidth0 \strokec2 }

I don't mean to bore you with another steamed cupcake recipe, but I enjoyed this cupcake so much that I do want to document it for future...

Even though the muffins are steamed, they produce soft and fluffy cake-like texture unlike the tradition Chinese prosperity cakes (“fatt gou/ huat kueh” ??) that are dense and chewy. Its gorgeous “open mouth” effect (which according to the Chinese’s belief symbolizes good luck) is what I adore most about these muffins. - Part 2

Steamed matcha muffins are light and fluffy and super easy to make. They are low in calories as they don't contain butter nor oil. Perfect breakfast. When they are cold and hard, wrap them in a plastic wrap and reheat in the microwave oven for 10 seconds or until they become soft and warm. 2cups

This is the second time I made this steamed cupcakes It's very famous in Indonesia, we call this 'bolu kukus' The one I made this time was using palm sugar As you know most steamed cakes have similar texture - soft and a little chewy, but this cake is rather different, it's very soft and fluffy, love the fine texture and taste really delicious :) Recipe is from Nien's site (I made half recipe) What you need: 200g palm sugar 100ml coconut milk 100ml water 250g plain flour 1/2 tsp baking soda 1/4 tsp double action baking powder 1 egg 50g sugar 125ml canola oil 1/4 tsp salt Bring to boil palm sugar, coconut milk and water, sift and let cool Preheat steamer, wrap the cover Prepare the mould (it's a special mould, you may view the pic below) Line cupcake case in each mould Mix together plain flour, double action baking powder, baking soda and salt - sift Beat egg and sugar til ribbon stage Add in the cooled palm sugar water mixture, mix well Add in flour mixture alternating with oil in three stages, mix just til blended Pour batter into the mould til almost full Steam for 20 minutes (medium high fire) Here is the pic of the mould (I just googled and picked one pic that's similar to the moulds I have) I will definitely make this cake again! I'm submitting this post to Aspiring Baker #25 Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well In Flanders

Steamed Banana Cupcakes, or Apam Pisang, is an easy and delicious cupcakes using simple pantry ingredients. Try this Malaysian recipe now! Recipe by Asian Inspirations.

Soft, light, and spongy, my Japanese Steamed Cake (Mushi Pan) recipe is easy to make at home. Take my basic cake in a sweet or savory direction with my variations for chocolate or cheese-and-corn mushi pan. Enjoy them as a tasty breakfast or after-school snack.

For the past one year, I have been trying out numerous steamed cheese cupcakes recipes. However, all ended up in disappointment. The cupcakes shrunk after cooling down and the texture was dense.

Adapted from Qi Qi in the house Ingredients: 4 eggs (66g each), room temperature 90g caster sugar 50g corn oil (I used ...

These steamed cupcakes contain less sugar, less flour and no milk. Oil is used instead of butter, and only two tablespoons. It’s surely a healthy treat that you can enjoy more without the guilt.

This Japanese-inspired recipe created a touch of fusion by using cheese, sweet paprika and sausage. This perfect pairing makes the mushipans so tasty and fun to chew on. These mushipans are soft and flavourful when served warm. Even when they have cooled down, they still taste good. Of course, the warm ones taste better.

Soft, fluffy gluten free Chinese meat buns are steamed to pillowy perfection after being shaped around super savory meat filling. Use the dough to make gluten free bao buns, too!

Vanilla Chiffon Cupcakes are a delightful variation of the classic chiffon cake, presented in individual servings that are perfect for parties and gatherings. These cupcakes combine the light, airy texture of chiffon cake with the sweet, fragrant flavor of vanilla, making them a versatile and crowd-pleasing dessert. The batter for Vanilla Chiffon Cupcakes is made with flour, sugar, eggs, and a generous amount of vanilla extract. The use of vanilla extract gives the cupcakes their characteristic sweet and aromatic flavor. The batter is whipped to incorporate air, resulting in a light and fluffy texture. The cupcakes are baked until golden and springy to the touch. Once cooled, they can be topped with a variety of frostings and decorations. Popular choices include vanilla buttercream, whipped cream, or a simple dusting of powdered sugar. Fresh fruit or edible flowers can also be used to garnish the cupcakes, adding a touch of elegance. Vanilla Chiffon Cupcakes are celebrated for their lightness and delicate flavor. The combination of the airy chiffon cake and the sweet vanilla makes them a favorite for any occasion. They are perfect for serving at birthday parties, baby showers, or afternoon tea, offering a delightful treat that is both sophisticated and satisfying.

Adapted from Qi Qi in the house Ingredients: 4 eggs (66g each), room temperature 90g caster sugar 50g corn oil (I used ...

Explore the beauty and importance of the rainforest with The Great Kapok Tree and this week's Summer STEAM storytime. Build STEAM trees!

Rosie Revere Engineer was our inspiration for this paper plate hovercraft. My kids are big into engineering and STEM, so when we found the book Rosie Revere Engineer, of course we had to buy it. This book is so much fun, because not only does it show kids that they can be inventors too, but ...

This recipe for a super-sticky steamed pudding is so easy to make, and tastes delicious. Serve with custard – you know it’s going to be good. Want more? NEED more? Then see our round-up of our best steamed puddings.

Challenge your child’s problem solving skills with this simple STEAM learning activity that combines, art, engineering, and water play. STEAM is the combination of Science, Technology, Engineering, Art and Math. Most people are familiar with STEM, but we suggest adding the A for Art because Art is an essential part to learning and developing creative...Read More

Here's a cute cupcake liner dinosaur craft, perfect for preschoolers and early school goers to try! Cut out the shapes and let them do the rest!

Traditional Newfoundland tea buns are a cousin to scones and biscuits. Everyone's Mom or Nan made them. Perfect with a steaming cup of tea.

Banh Da Lon is a Vietnamese steamed layered cake that is infused with pandan leaves, coconut milk, and mung beans! It is soft, chewy, and so addicting!

This is a super easy and yet yummy dessert recipe taken from Agnes Chang's Delightful Snacks & Dim Sum. 这是一道超容易即美味的点心食谱取自于蓝赛珍的“开开心心做点心”书籍里。 Trust me, you will like it. 我保证您一定会喜欢！ 番薯杯子糕 Steamed Sweet Potato Cupcakes Ingredients 材料 (A) 300g Orange Colour Sweet Potatoes 橙色番薯 150g Tapioca Flour 薯粉 80g Castor Sugar 幼糖 150ml Thick Coconut Milk 浓椰浆 150ml Water 清水 1/2 Tsp Sea Salt 海盐 (B) 1/2 Grated Coconut 嫩椰丝 1/2 Tsp Sea Salt 海盐 Method 做法 Combine coconut milk with water. Stir to combine. Set aside. 把材料A的椰浆及清水混合，搁置待用。 Peel, wash and dice sweet potatoes. Steam under high heat for 30 mins until very soft. 番薯去皮，洗净后切丁。用大火蒸30分钟至软。 Immediately transfer the steamed sweet potatoes into a cake mixer, add castor sugar and salt. Beat the mixture until smooth. Gradually add in coconut milk and tapioca flour to form thick batter. 立刻将蒸熟的热番薯转入搅拌机中，加幼糖及海盐。拌打至幼滑后再渐渐地把木薯粉及椰浆混入，搅拌成光滑的浓面糊。 Strain batter into another bowl. Scoop batter into muffin cups and steam under high heat for 20 mins until cooked. 过沥面糊后，便倒入马芬模具用大火蒸20分钟至熟。 Allow to cool before removing the cakes from the cups. 离火待凉备用。 Evenly combine all ingredients (B) into a steaming plate and steam for 20 mins. Leave to cool. 把材料B一起混匀，移入蒸盤蒸20分钟。取出待凉备用。 Coat cupcakes with (B) and serve. 将番薯糕沾上椰丝便可享用。 Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

I love sponge puddings, their soft texture and the way they cook, so I thought I should bring them back to basics and present a recipe for t...