Steamed Lemon Angel Cake

Yield: One 8″ Fluted Pan

Ingredients:
(A)
4 Egg White
130 g Sugar
1/4 tsp Salt

(B)
60 g Oil
40 g Lemon Juice
40 g Water
1/2 no. Lemon Zest

(C)
150 g Superfine Flour / Top Flour
1 tsp Double Action Baking Powder

Instructions:
1.  Whisk (A) until white, smooth and soft.
2.  Add in (B) and whisk till well blended.
3.  Fold in (C) and mix till well combined.
4.  Grease and floured the fluted pan
5.  Pour the batter into the pan.
6.  Steam in preheated steamer at medium heat for 40 to 45 minutes.

Alternatively, you can bake in water bath at 175°C.

Steamed Pandan Sponge Cake

Yield: One 8″ Cake Pan

Ingredients:
(A)
3 Eggs
135 g Sugar
2.5 tsp Cake Emulsifier / Sponge Ovalette

(B)
180 g Plain Flour
3/8 tsp Double Action Baking Powder

(C)
150 g Coconut Milk
3/4 tsp Pandan Essence

(D)
Chocolate Chips or Chocolate Rice

Instructions:
1.  Whisk (A) until light and fluffy.
2.  Add in (B) and whisk till thicken.
3.  Add in (C) and mix till well combined.
4.  Grease the cake pan and pour half the batter into the pan.
5.  Sprinkle the chocolate chips or chocolate rice on top.
6.  Fill the remaining batter into the pan.
7.  Steam in preheated steamer at medium heat for 40 to 45 minutes.

Puteri Ayu (Savoury & Sweet)

We prefer the sweet ones (Orange) which were mixed with orange sugar to the original savoury ones.

Yield: 12

Ingredients:
(A)
1 Egg
45 g Sugar
1 tsp + 1/4 tsp Cake Emulsifier / Sponge Ovalette

(B)
60 g Plain Flour
1/8 tsp Double Action Baking Powder

(C)
50 g Coconut Milk
1/4 tsp Pandan Essence

(D)
Some Grated Fresh Coconut mix with salt

Instructions:
1.  Whisk (A) until light and fluffy.
2.  Add in (B) and whisk till thicken.
3.  Add in (C) and mix till well combined.
4.  Grease the mini Puteri Ayu mould and place some grated coconut at the bottom.
5.  Press the coconut tight onto the bottom of the mould with another mould.
6.  Fill the mould with the batter.
7.  Steam in preheated steamer at medium heat for 20 minutes.