jessiefoodinthekitchen

Purple sweet potatoes are naturally sweet, nutritious, and give this cake its beautiful lavender hue. If you're looking for a healthier cake that's light, soft, and incredibly moist, this steamed version is worth trying. The process is almost the same as making a baked chiffon cake. You'll still prepare the egg yolk batter, whip the egg whites into a stable meringue, and gently fold everything together to keep the batter airy. The only difference is that instead of baking it in the oven, the cake is gently steamed until perfectly cooked. Steaming produces a wonderfully soft and tender crumb while keeping the cake moist for days. It's also a great option when you don't want to turn on the oven or simply enjoy the delicate texture that only steaming can achieve. The first time I made this cake, I was expecting the batter to be a beautiful purple color . However, once I mixed the mashed purple sweet potato with the egg yolks, the vibrant purple faded into a pal...

  Soft, fluffy, and gently sweet with the natural richness of pumpkin, this Pumpkin Ma Lai Gou is a comforting treat that feels both nostalgic and homely. The vibrant golden hue comes purely from the pumpkin, giving the cake a beautiful, natural colour without any artificial additions. Steamed to perfection, the texture is light yet slightly bouncy, with a moist crumb that makes every bite satisfying. This version is prepared in a lined 6-inch baking tin, giving it a neat, tall shape that is easy to slice and serve—perfect for sharing with family over tea or as a simple homemade dessert. What I love most about this cake is how the pumpkin not only adds flavour but also keeps the cake wonderfully soft even after cooling. It’s one of those recipes that feels simple, but the result is incredibly rewarding. Full written steps, tips and exact measurements are below. Keep scrolling!! INGREDIETNS 250g steamed pumpkin flesh 100ml water 150g plain flour 100g tapioca flour 60...