Saturday, February 23, 2008
There is this Steamed Cheese Cake in Sun Moulin bakery (Isetan KL) that I love very much.., moist, cottony soft…
But look at mine… it’s not as soft or moist as Sun Moulin’s..but still…. Yummy, with a nice cheese aroma..
This is a recipe that I found on Pinky Fantasy’s site. Her steamed cake smiled wide, but mine is round with a dome, similar with the one where Pinky Fantasy got the recipe from which is Warm Sweet Home.. Both of them found the cake a bit tasteless on the cheese side, Warm Sweet Home cut down on the cheese, but Pinky Fantasy didn’t. Maybe they expected more, I guess…
To me, I expected it to taste somewhat like Sun Moulin’s, so I wasn’t that disappointed. The strength of the aroma is similar to the one in Sun Moulin, but taste wise… not as soft. The mouth feel is like a steamed pound cake. Sun Moulin’s steamed cheese cake has a flat surface, while mine is dome shaped, so, definitely the texture will be different.
This is a definite keeper, nice for breakfast or tea. I modified it a bit, rounding up some measurements making it easier for my non digital weighing scale.
Steamed Cheese Cake Recipe
Ingredients: (I made 7 pcs with this amount, just nice to make a hexagon on my steaming wok.)
100 ml milk
10 gm butter (1 mini plastic pack)
2 pcs cheese slice ( Kraft Singles, Chesdale type, I used Valumetric)
1 large egg
100gm low gluten flour (Pau flour)
1 1/2 tsp baking powder
50 gm sugar
1 tbsp cheese powder
1. Bring milk to a boil and turn off the fire. Put in butter and cheese slices to melt. Let mixture cool down a bit and beat in egg.
2. Prepare steamer and bring water to a boil.
3. Sift flour with baking powder. Mix in sugar and cheese powder.
4. Pour the egg cheese mixture into the dry ingredients and combine well.
5. Spoon batter into paper cups in muffin tins.
6. Steam at high heat for 15 minutes.
These were my first attempts before the minor adjustments of recipe.
My 2nd attempt looked smoother on the dome, with the cheese granules not visible.