Malaysia Style Steamed Cake with Salty Duck Egg Yolks

Couple months back, I discovered a Malaysian Steamed Cake recipe that called for Salty Duck Egg Yolks.  Being the biggest fan of this special egg yolk, I had to try this recipe out, and of course, I had to put MORE than the suggested amount of yolk (I quadrupled it to be exact…:P).

I didn’t make this recipe again until last week, and that’s when I realized that I’ve never shared this recipe with you guys, so here I am, introducing you to this yummy dim sum cake.  🙂

As you see in the pictures, I used a 7-Inch bamboo steamer to steam this cake. The bamboo gives the cake a unique taste and fragrance. If you don’t have a bamboo steamer, a 7-inch cake/springform pan would work too, just make sure you seal the bottom seams with foil so that steam/water doesn’t seep into the cake. 🙂


120g All Purpose Flour
3 Tbsp Custard Powder
1 tsp Baking Powder
1/4 tsp Baking Soda
3 Eggs
180g Sugar
4 Tbsp Butter
1 tsp Instant Dry Milk
2 Tbsp Whole Milk
4 Salty Duck Egg Yolks, cooked (I steam the yolks by themselves to cook them.)
40g Sugar
40g Butter


1. In a medium bowl, mix flour, custard powder, baking powder and baking soda together.
2. In the bowl of a hand/stand mixer, whisk eggs for 8 minutes, eggs should appear thick and almost foamy.
3. Add in powder mixture, mix until incorporated.  Let stand for 15 minutes.
4. Meanwhile, line steamer with parchment paper by folding it into a bowl-like shape.  DO NOT cut a circular sheet for the bottom and a strip to line the sides.  There should be no holes/seams for the water to seep into the cake.
5. Melt 4 Tbsp butter and dissolve dry milk in it.  Add butter with dry milk and milk into batter, and mix well.
6. In a 12-13 inch pot, high enough for the steamer plus 1 to 2 inches boiling water, place a steaming rack in the pot and add enough water to reach the top of the rack.  Turn heat to high and bring water to boil.
7. Create the yolk mixture: melt 40g butter, add 40g sugar and mash with egg yolks.
8. Pour 1/3 of the batter into the parchment lined steamer, pour 1/3 of the egg yolk mixture, and alternate until all batter/egg mixture are in the steamer, cover steamer with the lid.
9. Pot of water should be boiling by now.  Place steamer on top of the rack, cover, and steam for 25 minutes.
10. Serve hot.  This cake can be reheated when cool.


3 thoughts on “Malaysia Style Steamed Cake with Salty Duck Egg Yolks

  1. Mmmm, I really really like the sweet things that you’re baking up, I’m so yearning for it all. Your steamed cake looks delicious…salted duck eggs? Are they anything like thousand year old eggs? If they are…this is very interesting to be in a cake ;]

    • Thanks! I’m glad you like it! You should try out the recipes sometime. 🙂

      Salted duck eggs are not quite the same as thousand year old eggs/century eggs. Although, both are (usually) made with duck eggs, and are a form of preserved duck eggs, they look completely different and taste completely different.

      Century eggs are green/brown and are usually preserved by burying it in a mixture of clay/ash/salt and more. After the preservation process, the egg solidifies and becomes formed (think hard-boiled). The egg white becomes a jelly-like brown color, and the yolk becomes a dark green color. It gives off this sort-of foul smell (all from the yolk), but tastes delicious. It’s usually used in savory dishes.

      Salted eggs, on the other hand, are normal egg color. The whites are white and the yolk becomes a golden orange color. They’re usually preserved by burying in a salt/sand mixture or submerging in a highly-saturated salt water mixture. When raw, the egg white of a salted egg is very runny, while the yolk is hard. The white is what gets REALLY salty, but the yolk only gets slightly salty (so it is often used in desserts). Salty eggs are often times steamed whole in the rice cooker along with the rice to cook. Once cooked this way (kind of like hard boiled), the egg white firms up and has a more rubbery texture than regular hard boiled egg whites. The yolk, however, is heavenly. 🙂

      I hope I somehow got you to understand the difference. So, in short, the egg used in this cake is just a salted egg that we made at home. You see the swirly crevices on the top of the cake? That’s the result of the egg yolk mixture. You should definitely try this cake out. If you can’t find salted eggs, you can skip that part and just steam the cake. It’s delicious that way too. 🙂

      • Wow! Thanks a whole lot for explaining that! Haha, I think that if I concentrate, I can smell nail polish remover from the thousand year old eggs. I will definitely be keeping this recipe for a rainy day–your response convinced me of its awesomeness ;]

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