In the sweet spirit of the holiday dessert season, I searched in vain for a bamboo dessert recipe. When I couldn’t find any such recipe, I hoped my sweet tooth would subside but no such luck in this season of cookies, cakes and homemade fudge. Thankfully, my local and lovely dim sum restaurant serves a yummy Chinese Steamed Cake that does not require bamboo as an ingredient but DOES require a bamboo steamer.
Here’s what you need to make your Chinese Steamed Cake:
- 6 eggs
- 1 ¼ c. white sugar
- 2 ½ tbsp. water
- 1 ½ c. cake flour, sifted
- ½ tsp. baking powder
- 1 tsp. almond extract
- ¼ confectioners’ sugar
- Pinch of salt
- 9 in. Baking pan lined with wax paper
- Large bamboo steamer (should be able to hold the baking pan easily)
- Wire rack
Here’s how to make your Chinese Steamed Cake:
- Place the bamboo steamer over simmering water.
- Separate the eggs.
- Combine egg yolks with sugar, water and salt.
- Beat with electric mixer on medium speed until mixture has increased three times in volume.
- In a separate bowl, combine the flour and baking powder.
- Add the flour mixture to the egg mixtures slowly and fold in gently.
- Stir in the extract to the egg mixture.
- In a separate bowl, use the electric mixer to whip the egg whites into stiff peaks.
- Fold the egg whites into the egg yolk mixture.
- Pour the batter into the baking pan and smooth it evenly throughout.
- Gently tap the pan to get rid of air bubbles.
- Place the pan into the steamer.
- Lay a kitchen towel on top of the steamer before placing the lid on. The towel will absorb steam to keep it from condensing and dripping onto the cake.
- Steam the cake for 20 minutes or so. Use the toothpick test to make sure the cake is done.
- Cool completely on a wire rack. To finish, powder the cake with confectioner’s sugar.
And there you have it – a sweet, somewhat low in calorie treat for your holiday enjoyment! For more delicious bamboo recipes, be sure to visit Green Earth News Bamboo Flavors section!
