Steamed Sponge Cake (反斗马来 盏Fan Dou Ma La Zhan)

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This humble little steamed sponge cake (反斗马来 盏Fan Dou Ma La Zhan) may look simple. But it’s Light, airy and slightly sweet, it’s the kind of treat that pairs perfectly with a cup of hot tea.

反斗马来 盏Fan Dou Ma La Zhan get its name from its unique process from steaming in a reversed mold. The texture is similar to Malay cake. It’s incredibly soft and bouncy, made from flour, eggs, sugar, milk powder, and other ingredients.

I know that many of you will be curious about how and why this dessert got its name. Here’s the analysis for it.

a) 反斗 (Fan Dou) refers to after the cake is steamed, the mold needs to be turned upside down (the workpiece) in order to unmold and take out the cake, hence the name "反斗".

b) 马来 (Ma La) refers to the texture, which is derived from Cantonese steamed cakes Ma Lai Gou.

c)盏 (Zhan) refers to a small cup or mold for holding the batter


What I love most about 反斗马来盏 is its fragrance. Made with eggs, sugar and milk powder, the aroma fills the kitchen while steaming. No oven is needed. No complicated ingredients, just simple pantry staples and yet the result is so comforting.

The perfect mold size for making this steamed sponge cake is typically a tart mold with a top diameter of 5cm, measure across the widest top opening (rim to rim). This size ensures the sponge cakes fully expand during steaming. Anyway, I just use the aluminum tart mold with top diameter of 3.5cm which is yield for 6 pieces.

My tips for making these cakes: -

a) The battle should be pourable rather than a thick batter, which easy for you to pour to the mold

b) Each mold is greased with some cooking oil to prevent sticking. This will make the cake fluffier after steaming. Grease the mold with some cooking oil will help easy to unmold after steamed.

c) Pour the batter into a measuring cup which is easy to pour into the mold.

d) When pouring the batter, do not pour it into the center; pour it in one direction, along the edge of the mold. The cake will turn from the other side.

e) Fill he mold up to 90%full allow the cake to rise quickly during high heat steaming.

f) Fill in more water to the wok or pot and bring water to a full boil first.

Steaming instead of baking also gives it a moist and tender crumb. It’s lighter than butter cakes and not overly sweet, which makes it perfect for breakfast, teatime, or even as a light dessert after meals.

Traditional flavors are similar to egg steamed cake, have a stronger egg flavor. However, you can even find coffee or chocolate variations online nowadays. But the traditional flavor will always hold a particular place in my heart. I'll share how to make a pandan flavor in addition to the original taste, just replace the 10ml water with 10ml of pandan juice.

 

INGREDIENTS

2 eggs

50g sugar

10ml of water or pandan juice

85g plain flour

1 tsp corn starch

1 tsp milk powder

1 tsp baking powder

20g cooking oil

 


METHODS

1.In a mixing bowl, blend the eggs, sugar and water with a hand whisk until all well combine.

Note: For pandan flavor, just replace the 10ml water with pandan juice.

2. Sift flour, cornstarch, milk powder and baking powder to the egg mixture (step 1), fold gently with a spatula until all the ingredients are well incorporated.

3. Add in cooking oil and stir well. Cover and rest for 5 to 10 minutes.

4. Grease the mold with cooking oil and pour the batter into measuring cup.

5. Pour the batter to the mold up to 90% full in one direction along the EDGE of the mold.

Note: Do not pour the batter into the CENTER.

6. Fill in more water in the wok or pot and bring water to a full boil, place the cake batter in the wok and steam for 8 minutes.

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