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The texture of this cake is very much like the traditional chinese 鸡蛋糕 (pronunced as “ji-dan-gao”) that my mum use to steam when I was a little child. The cream corn added to the batter gives the cake an extra crunch. Instead of steaming it in a large cake pan, I’ve made them in little muffin cakes. Whichever way, it tastes great!

SWEET CORN MUFFINS
for 1×8″ square pan or 16×2″ muffin cups

Ingredients

(A)
4 large eggs (60gm each)
180gm fine sugar

(B)
200gm cream corn

(C)
250gm self raising flour

(D)
80gm melted unsalted butter

Method

1) Prepare a steamer and bring water to boil.

2) In a mixer, whip (A) until thick and creamy.
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3) Add in B and continue to whisk until well blended.

add cream corn all at once

add cream corn all at once

4) Lower speed of mixer and add (C) gradually. Combine well.

spoon the flour gradually over the batter

spoon the flour gradually over the batter

5) Add (D) and mix well.

add the oil all at once

add the oil all at once

6) Pour batter into a 8″ square pan lined with parchment or fill muffin cups 2/3 full with batter. Small cakes takes lesser cooking time than large cake. Depending on the type of steamer used, steam approximately 40-50mins for large cake and 18-25mins for smaller ones.

 

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These were steamed for 18mins

7) For large cake, remove parchment immediately and cool cake on a rack.

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8) Enjoy as a breakfast, afternoon tea or supper snack. Yummy!

Homemade goodness in a cup!

Homemade goodness in a cup!

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