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
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.)
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.