Traditional Steamed Egg Cake 传统蒸鸡蛋糕


Recently I attended a course and one of the lessons was actually steaming a huat kueh using Phoon Huat’s premix. As we all know premix is relatively brainless, just follow the instructions on the packaging and that’s it. And because premix already contain all the necessary to ensure the cake or whatever will be a success, so it’s an essentially a fool proof recipe. But quite surprisingly, several of the huat kuehs that were attempted did not even “open up” at all after steaming. It’s like getting a round and bald dome which we do not know whether to laugh or cry after looking at it !


So whilst I was steaming this Traditional Egg Cake, I was telling the mom at the same time that I wondered if mine egg cake will end up having a bald dome again ! LOL. She chided me and said it’s very jinx to talk about such cakes being not “opening up” during the steaming process. Hahaha.


But fortunately with a tweak of luck, my Traditional Steamed Egg Cake manage to live up to my expectations and opened up quite beautifully too !! So I have had to share some of these very precious traditional pointers that’s brought down from the old folks !


Grab some fresh large eggs from PurelyFresh online to prepare this traditional family favourite today ! And with the extra tips, you are bound to have a successful egg cake too !! But remember to keep away from all the jinx words during steaming !! Haha !!


Enjoy !!


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Traditional Steamed Egg Cake 传统蒸鸡蛋糕
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Snacks
Serves: 4
  • 4 large eggs, room temperature
  • 150g castor sugar, with some extra for lining the surface
  • 180g self raising flour, sifted
  • 50ml ice-cream soda / Sprite / F&N Orange
  • ½ tsp vanilla extract (optional)
  • 2 4-inch bamboo baskets
  1. Beat the eggs and 150g castor sugar in a mixing bowl on medium speed until the batter is thick and creamy.
  2. Reduce the mixer speed to low and add in the flour in 3 additions, allowing the mixer to mix briefly for around 8 to 10 secs after each addition.
  3. Scrap down the flour round the mixing bowl gently and add in the 50ml of soft drink and vanilla extract if using. Using a spatula, mix in the drink gently in a few quick strokes to incorporate.
  4. Prepare a piece of cling film by hanging it over each of the bamboo baskets.
  5. Pour in the batter from Step 3. Using some extra sugar, sprinkle them in a "+" pattern on the surface of the batter.
  6. Steam the cake on medium high heat for approximately 20 minutes.
  7. Place some damp cloth over the cover of the steaming wok (to cover whatever holes that's on the steaming cover) to prevent any steam from escaping.
  8. When a skewer inserted comes out clean, the cake is cooked and the flame can be turned off. Serve hot.
Tip 1 : Cling film are generally heat resistant and they do not stick to the cake, so they can be used to hang over the bamboo baskets.
Tip 2 : The purpose of sprinkling extra sugar in a "+" pattern on the surface of the egg batter ensures that the cake will "open up" beautifully just like a "+" pattern during steaming.
Tip 3 : Covering the cover of the steaming wok ensures no steam is escaped during steaming and allows for the cake to "open up" nicely too.
Extra : Remember no jinx words whilst steaming !! ^-^



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