Lately I have this urge to eat soft steamed sponge cake. I have been wanting to make this (like Fatt Kueh) during CNY period but never have the time to do it. I remembered previously I have a few unsuccessful attempts at making steamed cakes which turned out heavy and dense. This time I researched and studied many recipes before settling down on traditional Ji dan Gao recipe using fuzzy gassy carbonated drinks (adapted from GuaiShuShu and Katherine Kwa). I have been a keen follower of GuaiShuShu’s blog for a long time. I also thought using carbonated drinks to make steamed cakes is a rather cool idea. Besides this, I also got some inspiration from this youtube.
The ingredients for this recipe is really simple.
Like what GuaiShuShu said in his blog, this recipe looks easy to make with minimal ingredients, but it is in fact not easy to make. A lot has to do with controlling the beaten egg mixture all the way to successfully steaming it. As I am trying to make steamed cakes with designs, I decided to use medium heat to steam, thus my cake did not rise as much like Fatt Gao. If I had use high heat to steam it, once the top split open, the cakes may not look nice. In my anxiousness to steam the cake before it loses its airy bubbles, I forgot to take pictures of the steps to make the moo-moo cows print designs.
I also reduced the sugar level to make this cake slightly sweet. The original recipe’s sugar level is 80 grams. You can adjust the sugar level to your preference.
Please triple the ingredients if you intend to make one 8″ big Ji Dan Gao, and the steaming time will be 40 mins under high heat, if you want the top to split open.
While it is not ok to over-bake using oven, it is ok to over-steam your cakes, so you do not need to worry if you steam too long. While the cakes are being steamed, the first 15 to 20 minutes, please do not open the cover of the steamer. It is also important to prevent the water droplets from the steam from dropping into your cakes. You can use a cloth to cover the steamer top cover or use a clingwrap to cover the top of container that contains your steam cakes.
The resulting steamed cake is soft and spongy. Eat while it’s hot. Bon Appetite!
Traditional Ji Dan Gao Recipe (for approx. 6 Cup Cakes)
(Preparation Time 30 mins plus steaming time 20 mins)
Ingredients
2 small eggs (room temperature, preferable fresh eggs) (equivalent to 1 large egg)
100 grams plain flour
40 grams sugar
80 ml Soda Drink (I use 7-Ups, alternatively 100-Plus, Soda Water also can)
Some edible bamboo charcoal powder (optional)
Method
- Start boiling water in steamer to steam the cakes later.
- Shift the plain flour twice.
- Beat the eggs and sugar until pale white and creamy (you need to beat for a long time). It is ready when you dripped the eggs foam downwards and make a zigzag, it will stay on top for a short while before disappearing.
- Then add in 1/3 of flour and 1/3 of the soda drink into the egg mixture, using spatula to swiftly combine well. Repeat 2 more times. Mix until no more flour granule is seen, but do not overmix as it will release more air bubbles and deflate the mixture.
- Reserve 2 tbsp of mixture, add in some charcoal powder and mixed well. Scooped into a pipping bag.
- Scooped the remaining mixture into cup cakes paper cups. Fill up to 3/4 high of the paper cups as you need to allow space for the cake to rise.
- Using the piping bag, pipe moo-moo cow designs on the top of the cake.
- Make sure the water is boiling when you put the cakes in to steam.
- Under medium heat, steam for at least 20 mins or when the toothpick pricks into the cake and comes out clean.
