After seeing so many entries on kueh kueh this month, I'm glad I'm in time to submit at least one entry to Aspiring Bakers #12: Traditional Kueh (October 2011). I have made these cute little greenish cakes last week but just too tide up with work and didn't have time to post it. Today, no matter how I have to squeeze some time to do up this entry on the due date.
Steamed Baby Chiffon Cake
The first time I made this kueh was during my secondary school days during Food & Nutrition class. It's a very simple and easy recipe pass down to me from my aunt. After so many years, I'm still keeping this recipe in my file. Glad to have the opportunity to do it again. This little cake is yummy, soft and fragrant.
Recipe from my aunt:
200g Plain flour
1 tsp Baking powder (double-action)
220g Castor sugar
2 tsp SP/Ovalett (cake stabilizer/emulsifier, get it from baking supplies store)
1.5 tsp Pandan paste
1 no Grated and skinned coconut (add 1/4 tsp salt, mix well)
1. Beat all ingredients together (except grated coconut) at high speed for 8-10mins or till sugar dissolve.
2. Get ready the steamer, place some grated coconut on base of the plastic mould.
3. Fill the batter till 3/4 full. Steamed at high heat for 7-10 mins. Unmould and serve.
Am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.