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.

Happy Anniversary Cafe Chibita!! – HK Style Egg Tarts

Today, I celebrate my 1-year anniversary with my food blog!! It’s been interesting, Cafe Chibita. Although I haven’t been a loyal mate to you, but I came back, and that’s what matters, right?

In celebration of my 1-year anniversary, I made (it was actually a coincidence) HK Style Egg Tarts again. One of the recipes in my first food-related post is HK Style Egg Tarts. Upon Steven’s request tonight, I whipped some up! Instead of going with my old recipe, I decided to try something new. For the tart, I used the cookie dough of Jam-Filled Butter Cookies, and for the filling, I used the filling of Anjelikuh’s egg tart (with some changes). These turned out really good, except it was hard to remove the tart (unbroken) from the mold. Maybe the cookie dough needs more liquid? Hopefully, they’ll be easier to remove when cool!

HK Style Egg Tarts (Adapted from AllRecipes & Anjelikuh)
Tart – Yields 18
3/4 cup Butter, Softened
1/2 cup White Sugar
2 Egg Yolks (I might increase this to 3 or 4…or I might add milk/evaporated milk to the dough)
1 3/4 cups All-Purpose Flour
Filling – Yields ~24 (I spilled 1/8-1/4 of the filling and still had more than enough for 18 tarts)
400g Milk (1 3/4 cups)…Anjelikuh listed it as 3.3 cups/825 mL…not too sure how that was calculated or maybe it was VERY THICK milk?
350g Eggs (6 large eggs + 2 egg whites…egg whites were left over from the tart)
200g Powdered Sugar
1 pinch of Salt
1. In a medium bowl, cream together the butter, white sugar and egg yolks.
2. Roll dough into 1 inch balls and press into tart mold, using your thumb to press and shape the walls.
1. Combine all ingredients in a large bowl using a whisk (or a fork).
2. Sieve the custard through a strainer to get rid of any gooey substances. Use a skimmer to get rid of anything remaining.
Egg Tart
1. Pour the filling into the tart shells (90% -100% full).
2. Bake at 450F for 10 minutes, reduce baking temperature to 250F for another 10 minutes.
3. Turn off heat, and cool in oven with door ajar for 20 minutes. Remove from oven and EAT!

Tofu Flower/豆腐花

Tofu Flower is a soy-based dessert that has a pudding/custard/jelly texture. This “pudding” is served with a sweet ginger syrup.

Thanks to our friend Elaine, we learned how to make “Tofu Flower.” Though it took me over a week to find gypsum powder, but we finally found it!!

Tofu Flower/豆腐花
2 tsp Gypsum Powder
2 tsp Corn/Potato Starch
100 mL Hot Water
4 Cups Unsweetened Unflavored Soy Milk
1. In a large bowl, stir together gypsum powder, corn/potato starch and water.
2. Bring soy milk to a full boil over low heat, being careful not to burn it.
3. Stir the gypsum powder mixture again to make sure there aren’t any settled powder. Pour boiling soy milk into gypsum powder mixture. Make sure you pour it in HARD!! You want to make sure the soy milk mixes thoroughly with the gypsum powder mixture because you cannot stir this after the soy milk is poured in.
4. Cover with towel/paper towel and then cover with a plate/lid. The paper towel is so the condensation from the hot mixture on the lid doesn’t drip back in.
5. Set aside for 40 minutes until set.
6. Scoop thin scoops into a bowl and serve with Sweet Ginger Syrup.

Sweet Ginger Syrup
3 slices of ginger (the area of the ginger when laid flat should be about the size of your thumb)
2 whole pieces of Chinese brown sugar/Brown Candy
3 Cups water
1. Combine all ingredients in saucepan and bring to a boil.

Coconut Taro Sago 椰汁芋頭西米露

On February 20th, When we went to John and Nancy’s House-Warming party on February 20th (Congratulations, by the way), Nancy requested that I help her make Coconut Taro Sago (椰汁芋頭西米露). I’ve never made it before, so I quickly found a recipe with my iPhone (thank God for the iPhone). We soaked half a pack of sago because I thought she had one whole (or at least half) taro, but it turned out that we had only about 1/4 to 1/3 of a taro. So…our Coconut Taro Sago was a bit taro-less…

Coconut Taro Sago (adapted from Christine’s Recipes)

1 Taro, peeled and cut into 3/4 inch cubes

1/2 cup Sago

1 can Coconut Milk

Rock Sugar


1. Soak the Sago in about 3 cups of water for an hour, drain. Boil a pot of water (about double the amount of the soaked sago). Once boiling, add the drained sago and cook for 20 minutes, stirring frequently. Remove from heat and cover, set aside for 30 minutes, drain.

2. Boil another pot of water (this is gonna be part of the finished product, so boil more). Add taro and cook until slightly soft. Add coconut milk and enough rock sugar until desired sweetness is reached. Once rock sugar is all dissolved, remove from heat. Add sago and stir until well mixed.

3. Serve hot. Leftovers can be refrigerated and served cold.


Portuguese Egg Custard Tart, Hong Kong Style Egg Custard Tart & Flourless Peanut Butter Cookies

Portuguese Egg Custard Tart/Pastéis de Nata/葡式蛋撻
I’ve been trying to make the perfect Portuguese Egg Custard Tart, but have yet to find the perfect combination between the egg filling and the tart dough. Today, I used this recipe. The egg filling was quite tasty, but the dough was a bit off. I don’t really know how to describe it. It’s not that it wasn’t flaky, because it was, but it wasn’t shortbread-y either. It was hard and chewy at the same time. Just off. The filling was pretty good though, I would’ve preferred it to be a little less sweet, so I’ll try 3/4 cup sugar next time. The filling of a Portuguese Egg Custard Tart is supposed to be burnt a little bit. The top layer should have random darkened circles, but mine came out canary yellow-ish. Not sure what happened there either. We really liked the filling though, now we may just need to alter it a bit, and find the perfect crust to go with it.

Hong Kong Style Egg Custard Tarts/撻皮蛋撻
Since we’re on the topic of Egg Custard Tarts, I decided to post my creation of HK Style Egg Custard Tarts. I’ve tried a couple recipes, and I’ve combined the best egg filling with the best tart dough.

1 Cup Powdered Sugar
3 Cups All-Purpose Flour
1 Cup Butter
1 Egg
1 tsp Vanilla Extract

6 eggs
140g Sugar
1 Cup Water
1 Cup Evaporated Milk
1 Tbsp Custard Powder

Combine Tart ingredients together. Create 3/4 inch dough balls, and neatly spread out onto tart mold. You want the bottom to be as thin as possible (without holes) and the edge of the tart to be a little thicker. Combine Filling ingredients together. Fill tarts with filling about 3/4-7/8 full. Bake in 450 degree oven for 10 minutes. Reduce heat to 250 degrees and bake for an additional 10 minutes. Remove from oven and let cool (in molds) for another 10 minutes, and it’s done!!

Flourless Peanut Butter Cookies
I bought two big jars of peanut butter from Costco back in December, and I figured that I should use it. After all, one can only eat so much PB&J. I searched for peanut butter recipes and came across this. I read the reviews, and after all the suggestions that were given. I decided to add 1 tsp vanilla extract to the recipe. I haven’t eaten any yet, but I will give an update once I try one. In the mean time, here are some pictures.