Friday, November 30, 2012

Puteri Ayu - Steamed Coffee and Coconut Small Cakes (Aspiring Bakers #25)

This is my last steamed cake recipe for this month, and probably for this year too. Well, I have steamed enough for this year, I am actually running out of steam already! Jokes aside, this is actually my 2nd attempt at this recipe. The 1st time I didn't add ovalette (sponge gel) and the coconut toppings fell apart when I unmoulded the small cakes. This time round, ovalette is added, the coconut topping is pressed hard into each mould before pouring the cake batter and I greased each of the moulds individually with baking spray. 

But still, part of the coconut topping stuck to the bottom of each mould. Wonder what is the problem? Should I or should I not grease the moulds? If I have freshly grated coconut, I would have used it in place of dessicated coconut from a packet, then the effect would have been better, I think. Anyway, this is a delicious type of malay-style (or is it indonesian?) small cakes, commonly known as puteri ayu (or putri ayu), they are usually of pandan flavour, but my puteri ayu are coffee-flavoured. 

The sun has gone into hiding again in winter...I put the cakes near the window and opened the curtains, but still hardly any light came through at all, and it was only 1pm in the afternoon. Considering that today is actually the sunniest day of the week, you know what kind of weather we have over here. :S

Recipe adapted from Yochana and Baking Quin
Makes 12 small cakes

Coconut Topping (for 12 small cakes)
40g dessicated coconut
1 to 2 tbsp hot water
a pinch of salt, less than 1/8 tsp
1/4 tsp corn flour

Mix all the above ingredients until a little moist. Scoop 1 heaped tsp of the coconut topping into all moulds, leaving one empty. Use this empty mould as a compressor. Press it hard over the rest of the filled moulds, then repeat the same procedure for the final empty mould.

Cake Batter (for 12 small cakes)
1 egg
40g gula melaka / brown sugar
15g castor sugar
1/2 tsp ovalette (sponge gel/cake emulsifier)
50ml coconut milk
60g cake flour
1/4 tsp baking powder
1/2 tsp cocoa powder
1/2 tsp coffee paste (I dissolved 1 tsp instant coffee with 2 tsp hot water, then scooped 1/2 tsp of the instant coffee)

1. Prepare a steamer in advance (over high heat).

2. Use a cake mixer, whisk everything (egg, gula melaka, sugar, ovalette, coconut milk, flour, B.P, cocoa powder, instant coffee) together until light and fluffy and doubled in volume.

3. Scoop 2 tsp of cake batter into each of the moulds, then steam on HIGH heat for 10 minutes.

4. When done, allow to cool a while before carefully removing the puteri ayu from the mould.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

Thursday, November 29, 2012

Easy Cabbage Kimchi for Beginners

This is my 2nd korean dish in 2 days, or rather in my entire life. Yeah, clap clap!

I finally mustered enough courage to make kimchi, and it was not as difficult as I thought! Why didn't I make it earlier? Hehe, it is always easier said than done, and hindsight is always easier than foresight, isn't it?

This is a very long post, so bear with me for a while. I adapted my Easy Kimchi recipe from 2 recipes from Aeri's kitchen (here and here), and now I am trying to combine them and write down my step-by-step instructions before I start to forget. My kimchi is now bottled up in 4 glass jars, standing in the kitchen overnight. I intend to let them stand for at least 24 hours at room temperature, and thursday night I will transfer them to my garage. Yes, my garage, not my fridge. I do have a fridge but my garage is COLDER than my fridge, and it will get colder and colder....cos it is nearly winter!

Now, what do you need for making kimchi? Well, you need 3 main things - napa cabbage (otherwise known as chinese cabbage), coarse sea salt and korean hot pepper flakes. Let me show you some fotos so you can see for yourself.

Coarse sea salt (grof zeezout) is a key ingredient for making kimchi. You 
should never use fine salt as a replacement. You should also only use korean hot pepper flakes/powder and not other types of hot pepper powder or chilli powder. Please also do not get confused with "gochujang" which is korean hot pepper paste in a tub! You cannot use "gochujang" for kimchi.

You also need other ingredients such as fish sauce, glutinous rice flour (also known as sweet rice flour), spring onions, garlic chives, chillies, sesame seeds, garlic, onion, ginger, pear, and sugar. If you like radish, you can add radish too.

Main Ingredients
1 large napa cabbage/chinese cabbage (chinese kool)
5 stalks of spring onions (jonge uitjes)
1 cup of garlic chives (bieslook)
2 big chillies or 6 small chillies
1 onion

Salt Solution Ingredients
2/3 cup of coarse sea salt (grof zeezout) ~ for sprinkling on the cabbage
10 cups of water + 1/2 cup of coarse sea salt ~ for the salt solution
(2/3 cup coarse sea salt is about 180g, while 1/2 cup is about 140g)

Kimchi Paste Ingredients
2 cups water + (3 tbsp glutinous rice flour + 3 tbsp water)
1/2 pear + 1/4 onion, blended in a food blender
1 cup korean hot pepper flakes 
3 tbsp minced garlic
1/2 tbsp minced ginger
2 tbsp sugar
1/2 tbsp salt
1/4 cup thai or korean fish sauce (originally 1/2 cup)
2 tbsp white sesame seeds

(Note certain ingredients are called different names in different countries, for example, napa cabbage = chinese cabbage, spring onions = scallions or green onions, chillies = hot peppers, glutinous rice flour = sweet rice flour)

1. Wash the cabbage and remove any decaying parts. Use only napa cabbage / chinese cabbage and not any other cabbage. Use a sharp knife to cut lengthwise into 4 parts. Remove the core or the heart of the cabbage from each part. Then cut the cabbage into 2-inch pieces. This will help reduce the soaking time and makes it easier to mix it with the kimchi paste.

2. Prepare a very big bowl or pot (you really need the biggest pot in your kitchen) and 2/3 cup of coarse sea salt (about 180g). Spread one layer of the cut cabbage (one layer=1/4 cabbage) and sprinkle a handful of the salt. Do it for the next layer and sprinkle some salt and continue to do so until all the cabbage and salt are used up.

3. Prepare the salt solution by pouring 10 cups of water and 1/2 cup of coarse sea salt (about 140g) into a big pot. Stir until all the salt has dissolved.

4. Pour the salt solution into the pot of cabbage, and allow the cabbage to soak for 3 hours. After every 1 hour, use your hand to mix the cabbage up and down so that the pieces of cabbage get evenly salted. You can place a smaller pot on top of the cabbage in order to immerse them completely in the salt solution.


5. After 3 hours, rinse the cabbage in cold water 3 times and using a colander, let the water drain from the cabbage for 2 hours. You can feel that the cabbage has become soft and limb.

6. To prepare the rice porridge, mix 3 tbsp of glutinous rice flour (also called sweet rice flour) with 3 tbsp of water. Then pour the mixture into a small pot over medium heat and add 2 cups of water. Let the mixture come to a boil and keep stirring until it starts turning into a translucent, sticky, glue-like mixture. Switch off the heat and set it aside to cool down.

7. Meanwhile, you can start chopping the vegetable ingredients. 
  • Mince some garlic to obtain 3 tbsp of minced garlic.
  • Mince some ginger to obtain 1/2 tbsp of minced ginger.
  • Slice 2 big chillies thinly.
  • Cut 5 stalks of spring onions into 2-inch pieces.
  • Cut 1 cup of garlic chives into 2-inch pieces.
  • Place 1/2 of a pear (or apple) and 1/4 of an onion into the food blender to blend into juice. 
  • Slice the remaining 3/4 of an onion thinly.
Everything nicely cut, just before the big mixing action. Do remember to wear your gloves. :p

8. Mix the rice porridge with 1 cup of korean hot pepper flakes/powder, then pour it over the cabbage which is already drained of water. If you are adding cut radish (about 2 cups, thinly sliced like matchsticks), you should add them at this stage, and mix it with the rice porridge and hot pepper powder.

9. Note that salt and red pepper powder is a lethal combination for open wounds! So remember to wear gloves before you start mixing with your hands! Pour the other ingredients (garlic, ginger, onion, chillies, spring onions, chives, pear+onion juice) over the cabbage, then add about 1/4 cup of fish sauce, 2 tbsp sugar and 2 tbsp of white sesame seeds. I reduced the fish sauce to just 1/4 cup instead of 1/2 cup and I skipped adding 1/2 tbsp of salt as I thought it was salty enough. 

Nearly everything was in, but oh no, I nearly forgot the rice porridge!

10. Mix the cabbage with the kimchi paste thoroughly. Then put the kimchi in glass jars and leave it at room temperature for a day or overnight, after which you should store it in the fridge. According to the recipe, the kimchi will take a few days to ferment, you can eat it now, but it should taste better when it is properly fermented. If you live in a tropical climate, then you should only leave your kimchi at room temperature for few hours instead of a day, before keeping it in the fridge. I live in a cold climate and it is winter now in Belgium, so after fermenting at room temperature, I will keep my kimchi in the garage instead of in the fridge. In fact, my garage is colder than my fridge!

My first homemade kimchi, just before bottling. :)

I tasted the kimchi just before bottling, the taste was fantastic. What should I do now? Now I am gonna just sit back and relax, and wait for the kimchi to properly ferment for a week in my super-cold garage (it is freezing outside now by the way). Next Thursday or Friday will be the moment of truth! Can't wait for next week to arrive!:p

Afternote :
  • My korean hot pepper flakes/powder (the packet is all in korean but the translation says rode paprika poeder in Dutch) was bought in a chinese supermarket in Wijnegem, Belgium. It cost nearly 6 euro for a pack of 463g/16oz. You should be able to buy it in major asian grocery stores overseas which sell korean ingredients. However do not attempt to substitute it with other types of hot pepper powder, paprika powder or chilli powder. This is because korean hot pepper flakes/powder is not so spicy so you can use it in large quantities, but the same cannot be said of other types of powders, and hence you will not be able to achieve the desired fermentation and taste.
  • White sesame seeds (witte sesamzaadjes) and glutinous rice flour (kleefrijstmeel) can be bought in asian grocery stores. In some recipes, cooked rice is used instead of glutinous rice flour.
  • Napa cabbage (chinese kool), spring onions (jonge uitjes), garlic chives (bieslook), thai fish sauce and coarse sea salt (grof zeezout) can all be bought in the belgian local supermarket chain Colruyt.
  • Pear can be replaced with apple, in fact the original recipe used 1/4 of an apple.

Tuesday, November 27, 2012

Korean Spicy Pork (JeYuk BokkEum)

This is my first korean dish. Yeah, clap clap! It is called JeYuk BokkEum or Korean Spicy Pork.  

Recently I am into korean cuisine. I happened to stumble upon a good korean recipe website and I have been checking out the recipes and stocking up on korean ingredients at the same time. I remember the last time I was so infatuated with korean stuff was way back in 2006/2007 when Da Chang Jing (大长今) was all the rage on Singapore TV. And I still remember how Da Chang Jing popularized korean cuisine, she made korean imperial cuisine look so refined and exquisite!

I was so inspired by korean cooking that I bought some essential korean ingredients such as korean hot pepper paste (gochujang) and korean hot pepper flakes from the chinese supermart last week, intending to make some typical korean dishes such as kimchi and fried korean rice cakes. My intention is to try and make kimchi this morning, let it ferment for a week so that it will be ready in time for me to bring back to Singapore next weekend. In fact I have already bought a big fat chinese napa cabbage, but I forgot that I still need a packet of coarse salt (fine kitchen sea salt won't do), so the plan to make kimchi is shelved till tomorrow. Instead I decide to try out the spicy pork dish with the 2 key ingredients I have on hand:  korean hot pepper paste (gochujang) and korean hot pepper flakes.

After 3 hours of marinating

Oh my god, this dish is really hot and spicy! I have reduced the amount of gochujang from 5 to 4 tablespoons but it is still spicy enough for me to spew fire! On a scale of spiciness, I think 4 tbsp of gochujang is already quite spicy for a Singaporean/Malaysian, but then again I must say my threshold of tolerance may be lesser than the average Singaporean/Malaysian tastebud, after having stayed so many years abroad. In fact, I had to give my boy something else to eat for dinner because this pork dish was way too spicy for him.

But I really like this dish, it is hot and spicy with a tinge of sweetness. And after 3 hours of marinating, the meat tastes really juicy and succulent, with no lingering traces of pork smell. Really suitable for a cold and dreary evening like today.

Pardon the poor lighting, I hate to take pictures in my kitchen in winter!
Recipe adapted from Aeri's Kitchen
(For 3 - 4 servings)

Main Ingredients
500g pork (shoulder or loin), sliced thinly
1/2 onion, chopped into 1/2 inch pieces
2 stalks of spring onion/scallion, chopped into 1 inch pieces
1 green chilli, chopped into 1 inch pieces
1 red chilli, chopped into 1 inch pieces

Pork Ingredients
1 tbsp cooking wine
1/4 tsp salt
1/4 tsp pepper

Sauce Ingredients
5 4 tbsp korean red pepper paste, known as gochujang (will upload foto soon)
1 tbsp  korean red pepper flakes (will upload foto soon)
1 tbsp light soya sauce
1 tbsp minced garlic
2 tbsp sugar
1/2 tbsp sesame oil
juice from 1/4 to 1/2 apple, about 4 tbsp

1. Marinade the pork with 1 tbsp cooking wine, 1/4 tsp salt and 1/4 tsp salt. This is to get rid of the smell of pork meat and to make the pork meat tender. Set aside for 10 min.

2. Prepare the apple juice by grinding 1/4 to 1/2 of an apple with a mixer to obtain 4 tbsp of apple juice. You can also use pear juice or pineapple juice.

3. In a big bowl, combine the pork, onions and all the sauce ingredients and mix well. Cover with clingwrap and set aside to marinade for at least 3 hours.

4. Prepare a wok over medium high heat, add a little oil and fry the marinated pork until the pork is cooked.

5. Add in the spring onions, red and green chillies, fry for a few more minutes, then turn off the heat.


Friday, November 23, 2012

Pumpkin Huat Kuehs/Steamed Pumpkin Muffins (Aspiring Bakers #25)

It's the time of the year again, my fridge is loaded with lots of pumpkin and I dunno what to do with them! A friend gave us one-fifth of a super-big home-grown pumpkin last weekend, that was nearly 2 kilos of pumpkin flesh after removing the skin. I took the opportunity to cook some hokkien pumpkin rice, after which I still had plenty of pumpkin remaining, so I decided to steam some pumpkin huat kuehs (or steamed pumpkin muffins) which I hadn't eaten for quite a while. The last time I made them was more than a year ago on 13 October 2011. How time flies!

This recipe is the same recipe which I have always used for my pumpkin huat kuehs. The only difference is that this time round, I used smaller paper muffin cups instead of porcelain cups and I scooped 3 tbsp instead of 4 tbsp of batter into each cup. That made a total of 9 mini pumpkin huat kuehs instead of 5. And I actually remembered to make a cross on the batter using a pair of scissors. Not that it made a difference though. My pumpkin huat kuehs rose and broke into a smile but not spectacularly. :)

Recipe adapted from my previous post, but reproduced here for easy reference. Makes 8 to 9 mini huat kuehs.

Dough Starter
50g sifted plain flour
50g water
1 tsp dry yeast

320g sifted plain flour
2 tsp double action baking powder
200g pumpkin, peeled, cut, steamed and mashed with fork 
100ml coconut milk
50ml water
120g brown sugar/gula melaka (reduced from 140g)
1 egg

1. Dough Starter : Mix all starter ingredients in a bowl and set aside to proof for 30 min.

2. Batter : 

a) Sift the dry ingredients (plain flour and double action baking powder) in a bowl. 

b) Put mashed pumpkin, coconut milk, water, brown sugar, and eggs in mixer and mix well. (You can also mix it using a handwhisk.)

c) Remove from mixer, fold in the dry ingredients (flour and B.P.) and dough starter using a spatula until well-blended. Do not over-mix else the huat kueh will become dense.

3. Line the aluminium cups with paper muffin cups and pour batter into cups til 90% full and set aside for 15 min to proof. After proofing, before placing them into the steamer, use a greased knife or scissors to make the sign of a cross on top of the batter in each cup. 

4. Meanwhile, prepare a steamer and let the water come to boil over high heat. When the steamer is ready, put the cups into the steamer and steam over high heat for 15 min. 

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

Friday, November 16, 2012

Steamed Moist Banana Cake / Apam Pisang (Aspiring Bakers #25)

What a hectic morning! I just finished steaming this banana cake, or what they call Apam Pisang in Malay. It is incredibly soft, fluffy and moist. Really delicious banana cake recipe. I have failed terribly for a previous steamed banana cake recipe (nothing wrong with that recipe, but probably my skills was not as good as the blogger) so I was both hopeful and yet afraid of throwing another cake to the chickens again. 

But this cake is really easy, in my opinion. You just have to beat the sugar and eggs together, add the melted butter and fold in the sifted flour mixture. And steam on high heat for 45 to 50 min. Voila, a soft, fluffy, moist and delicious steamed banana cake awaits you in the steamer! Now I have another good banana cake recipe in addition to my favorite baked banana cake.
How the cake looks like, fresh from the steamer.

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Steamed Banana Cake / Apam Pisang adapted from HomeKreation

4 eggs
170g sugar
170g melted butter or vegetable oil (or mixture of butter and oil)
300g bananas (weighed without skin) *
250g plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

* depending on how big your bananas are, I used two to three super-big bananas.

1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter in a pot (or microwave at HIGH for 1 min) and set aside to cool. Mash the bananas with a fork in a bowl and set aside.

2. Using cake-mixer, beat eggs and sugar until thick and pale-yellow. 

3. Add in melted butter/oil, mix well using a spatula.

4. Add in mashed bananas, mix well using a spatula.

5. Finally fold in sifted flour mixture using a spatula.

6. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake. Pour the cake batter into a lined and greased 8-inch round cake pan and steam at HIGH heat for 45 to 50 min. I lined the base of my cake pan with baking paper and greased both the base and the sides with baking spray.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

[28 Jan 2013] Note to self :
Cake can be made without cake-mixer as shown HERE. Steps amended as follows:

1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter and sugar in a pot and set aside to cool a while. Mash the bananas with a fork in a bowl and set aside.
2. Add in beaten eggs to the batter from (1), and mix well using a manual whisk or spatula.
3. Add in mashed bananas, mix well using a spatula.
4. Finally fold in sifted flour mixture using a spatula.
5. Pour the cake batter into a lined and greased 8-inch round cake pan and steam in a preheated steamer at HIGH heat for 45 to 50 min. 

[6 Mar 2013] 
Made the same recipe but cooked in a rice cooker.

Tuesday, November 6, 2012

Ricecooker Cake #3 - Matcha Green Tea Ricecooker Cake (Aspiring Bakers #25)

Now that I am getting the hang of how to bake steam a cake using a ricecooker, I have become more adventurous and I have started to venture beyond my comfort zone, not just relying on tried-and-tested recipes from the Toshiba ricecooker manual.

This afternoon, I tried steaming the matcha green tea pound cake which I baked in an oven few weeks ago. I studied the recipe, looked at the amount of ingredients, and figured that since it was much lesser in terms of butter and sugar as compared to my ricecooker marble cake and chocolate lava cake, I deduced that it could easily be cooked in an hour using the "COOK" function of my Toshiba ricecooker. So that was what I did.

Here is the results. I pressed "COOK" 3 times by the way. This cake was slightly smaller in size compared to my previous 2 ricecooker cakes. If you have read about my previous 2 ricecooker cakes, you will know that the marble cake was not 100% cooked even after 1 hour (well that wasn't entirely my fault bcos that wasn't a Toshiba recipe), and the chocolate lava cake was meant to be wet in the middle with the chocolate oozing out as you take a bite. But this cake was 100% cooked wthin 64 min.

Here I am sharing with you my new steamed matcha green tea cake made using a ricecooker, adapted from the matcha green tea pound cake posted last month.

How to make a matcha green tea cake in a rice cooker
Steps are almost the same except for the last step, instead of baking in the oven at 170C, grease the ricecooker bowl, pour in the cake batter and let the cake cook for at least 1 hour in the ricecooker.

For my Toshiba RC10L-MI, everytime it has finished cooking, it will switch to "KEEP WARM" mode, so I just have to cancel and press "COOK" again. Which means you have to press "COOK" 3 times. Press "COOK" until it beeps (29 min), press "COOK" again a 2nd time till it beeps (18 min), and finally press "COOK" a 3rd time till it beeps (17 min). The total cooking time was 64 minutes to be exact. Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. (Note that my ricecooker is one without the "CAKE" baking function, I am just using the "COOK" function. This cake should work even if you don't have a japanese automatic ricecooker. Just press the "COOK" button and let it cook for at least 1 hour.)

Finally allow cake to rest a while before turning out. Do not use a knife to loosen and remove the cake, the cake should be easily flipped out of the pot if you have followed the instructions and greased the pot slightly (with butter, oil or baking spray before you poured in the batter.

The cake had a crispy crust, as do most ricecooker cakes made using a japanese microcomputer ricecooker like the Toshiba ricecooker (I am not sure about those made-in-America Aroma ricecookers though). The top of the cake resembled a moon crater, with a few tiny holes scattered randomly, but don't be deceived by the looks. It was soft and moist in the inside, and the green tea flavour was apparent but not overpowering. I thought it was a little too sweet for my liking though, maybe due to the green tea powder, so next time I may reduce the sugar a little bit. It is a very simple and delicious cake, try it and you will know!

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

[Note] If you are new to rice cooker baking, do read this FAQ before you try out your first rice cooker cake. If you would like to receive more updates, do click like on my Facebook page.  

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Sunday, November 4, 2012

Steamed Moist Chocolate Cake (Aspiring Bakers #25)

I think this cake requires no introduction. It is the most blogged about steamed chocolate cake in blogosphere. Kudos to Yochana. I have bookmarked it for a long time but I only have the time to try it out recently.

This steamed chocolate moist cake turned out indeed to be very soft and moist and it was so addictive that my son kept reaching out for more. Within 30 min, both mother and son finished half the cake, about 75g butter and 85g sugar!

What is great about this recipe is that, it requires no cake-mixer, you just need to melt the butter + sugar + evap milk over the stove, add in the eggs and stir in the flour/cocoa mixture with a wooden spoon or rubber spatula. Ideal for people without an oven and cake-mixer. :)

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Original recipe from Yochana's blog, recipe halved and adapted to fit a 7-inch square pan

150g of unsalted melted butter or corn oil (reduced from 175g)
175g castor sugar (reduced from 1 cup which is 225g)
1/2 can evaporated milk, about 200ml
2 eggs, lightly beaten
1 cup plain flour, about 125g
1/2 cup cocoa powder, about 60g
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp vanilla essence

1. Combine castor sugar, evaporated milk,vanilla essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.

3. Add the beaten eggs into the slightly cooled evaporated milk mixture and stir till well-mixed.

4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the egg mixture over the flour and stir till well-mixed. (cake batter should be runny).

5. Heat up the steamer (10 min in advance).

6. Line the base of a 7-inch square pan (or 8-inch round pan) with baking paper. Grease the base and the sides lightly with butter or oil.

7. Pour the batter into prepared cake pan, place the pan into the steamer and cover the top of the pan losely with a piece of aluminuim foil. (I forgot to cover it with aluminium foil)

8. Steam over medium heat for 45 min. (I steamed it for 55 min over medium-high heat, between 6 to 7 on my vitroceramic hob. A longer time was needed in my case since my steamer is quite small, after putting in the 7-inch square pan, there was very little room left for the steam to rise and cook the cake. In fact, when I checked the cake at 45 min, it was not quite ready yet.)

9. Cool the cake before turning out for further decoration.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

[Update on 26 May 2013]
One of my readers, Irene N from Singapore, has emailed me photos of this steamed moist chocolate cake steamed using her Midea Pressure Cooker (with multi-cooking function but no baking function). She used 3/4 of the original Yochana recipe, which was still bigger than the recipe on this page since I used only 1/2 of the original recipe, and it took 77 min in her pressure cooker. Thanks to Irene for helping me test out the recipe in a rice/pressure cooker! :)

For pictures of the rice cooker version, do check out this link:

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