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Steamed Cheese Cake 蒸芝士蛋糕

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

: (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.

9 lovely notes:

pinky_fantasy March 6, 2008 at 9:39 AM  

the finished looks just nice, i wish i able to make the steamed cheesecake as u made :)

wendyywy March 6, 2008 at 7:05 PM  

Thanks.. Instead I would like mine to be like urs.. smiling wide :P

Anonymous,  November 16, 2009 at 3:10 PM  

hi, i tried making base on your recipe.
but the cake did not work out like yours.
they were wet and the surface was uneven after i took out from the steaming pot.the texture was thick.
do you have any idea where went wrong?

wendyywy November 16, 2009 at 6:33 PM  

Sorry Anonymous, I do not understand what do u mean that the texture is thick. Do u mean the batter is thick or the cake is not spongy soft? Or u meant that the cake is dense. The texture should resemble a nice butter cake, not sponge cake.

Surface wet means the water vapour that condensated on ur pot lid fell onto the cakes.
If wet on the inside, means, ur cake is undercooked. If u want to use a pot instead of a wok, wrap ur pot lid with a towel underneath to prevent the water vapour to fall onto ur cakes.

Surface uneven, could be due to too much baking powder. Did u use a baking teaspoon to measure and level the baking powder?

But I also suspect u're using a heavy stainless steel pot to steam ur cake. If u are, try reducing the heat to medium high. I have a friend who tried making seri muka in a stainless steel wok + stainless steel cover found that her kuih surface is never flat. I suspect it could be her stainless steel cover which can be very hot. I use an aluminium cover.

Anonymous,  October 25, 2011 at 5:16 PM  

Can I instead the pau flour with all purpose flour ?

Anonymous,  March 12, 2012 at 11:05 AM  

I'm interested in trying out this recipe, as i'm a novice at all things cake/desserts/baking related, plus have no oven at home, so steaming's the way to go!
Couple of questions before i try tho:
1. Fresh Milk or low fat milk? UHT milk (those tetra pack ones) ok?
2. Butter - salted or unsalted?
3. Mixing - Must we beat the egg mixture till a particular consistency? or just mix will do?

THanks a lot for any help at all!

WendyinKK @ Table for 2..... or more March 12, 2012 at 11:14 AM  

1,2: Please refer to my "ABOUT" for information on ingredients used in this blog.
3.Mixing-no, just until everything is homogenous. If a stage is needed, it will be stated.

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