Oh I remember the day when my mum used to bring me to the local wet market in Kedah. Every Morning, she will bring me there and there are lots of things that caught my eyes’ attention. There was a steamy fog coming out from a store, then I saw a beautiful and fluffy looking food and it was Chinese steamed pau. The feeling of tearing the pau and eating it while it is warm is the best way to start your morning. My mum does not have the will to make it in my house so we always buy this delicacy. Now when I move to different states it is hard for me to find delicious chinese steamed pau like I had back in the days.
This recipe is the imitation of the steamed cake although it is not perfect as the uncle’s steamed pau but it is close. This recipe uses a separated egg mixing method where both the eggs are separated and beat to create extra fluffiness.
- 6 Eggs
- 1 1/4 cups White sugar
- 2 1/2 tbsp Water
- 1 1/2 cups Cake flour
- 1/2 tsp Baking powder
- 1 1/2 tsp Almond powder
- Confectioners' sugar for dusting
- Separate the eggs.
- Place the yolks in a large bowl along with the sugar and water. Beat it until it becomes fluffy and thick
- Sift in flour and the baking powder and fold.
- Beat the egg white until loose stiff peak and fold in with the egg yolk batter
- transfer it into a mold and steam it for 20 minutes.
- once done, transfer it on top of wire rack and dust with sugar.
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