crazy about steaming.. totally addicted ♪（ｖ＾＿＾）ｖ
蒸蛋糕蒸上瘾 -_-# 走火入魔
Recipe adapted and modified from here
Ingredients (I used a 6 inch square pan)
4 Grade A eggs
150g caster sugar * i used 125g
1/2 tbsp ovalette
150g low protein flour
1/2 tsp baking powder
100ml corn oil * i used coconut oil
200ml packet coconut milk
1 pack of 3-in-1 coffee (dissolved in some hot water) * i used a pack of 25g old town 2-in-1 coffee and dissolved it in 10ml hot water
2 tbsp cocoa powder (dissolved in some hot water) * i used black cocoa powder and mixed it with 25ml hot water
食材（我用了 6寸方形模）
鸡蛋四颗（GradeA）
细砂糖 150克＊我用了 125克
Ovalette （蛋糕乳化剂）1/2 大匙
低筋面粉 150克
泡打粉 1/2 小匙
蜀米油 100毫升＊我用了椰子油
盒装椰浆 200毫升
三合一白咖啡一包（用热水溶解）＊我将一袋儿 25克 Old Town 牌儿二合一白咖啡融入 10毫升热水
可可粉 2大匙（用热水溶解）＊我用了黑可可粉，融入于 25毫升热水
Directions/做法：
– grease and line bottom of cake pan
烤盘抹油、底部铺上烘焙纸
– beat eggs, ovalette and sugar till light and fluffy
鸡蛋，Ovalette 和细砂糖打至蓬松
– add in sifted flour and baking powder in few additions. beat well
过筛面粉和发粉分几次倒入、搅拌均匀
– alternate and add in corn oil and coconut milk. mix well
把蜀米油和椰浆交替继续搅拌
– divide batter into 3 equal portions ~ coffee, cocoa and original
把面煳分成三等份、一份白咖啡、一份可可，一份保留原味
– steam each layer over high heat for 8 mins * each layer works out to be about 86g, and the last layer on medium heat for 20mins
面糊一层一层蒸，每层以大火蒸8 分钟 *每层重量约 86克左右，最后一层以中火蒸 20分钟
– cool completely before slicing. enjoy
完全冷却后切片享用
i am submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom’s Mom and co-host by Joceline of Butter, Flour & Me
Pollution index: windy windy chilly chilly Hong kong
Hi Victoria,
This is definitely an innovative way to make Tiramisu. Very interesting!
Zoe
哇~颜色好漂亮，做法也很简单。喜欢喜欢！
不放Ovalette 可以吗？
Hey Daisy,嗯。。。这么说吧。。。。可以不放，不过不保证蛋糕会一样柔软哟
一级棒!
给你多多like!
颜色漂亮，充满层次感的蒸糕。 还有 tiramisu 的香气。 无法抗拒呢。。 很棒，like ~
谢谢您的分享和连接。 当然您也要专心度假的。可是如果你真的忍不住想念我们，当然很开心的事。哈哈哈哈 ~
感恩有您。
上个星期在FB看到一个网友做了，看得我心思思，现在妳做了，我们算不算心有灵犀咧？
嘻嘻嘻嘻
层次好分明呀，美！
Even the Italians will give you thumbs up on this \”pick me up\” of yours. I love the even layers of the cake. Wish I could have a slice. Victoria you never cease to amaze me.
我啊现在是不到半夜都不会出现了， 时间不够用啊！
亲亲的千层蛋糕真是越做越勁了， 安定后可以考虑在那儿开店了！
Hi Victoria,
Such an interesting method of making Tiramisu! Looks very moist and delicious!
你真的好棒！我就算来迟了，也要拼了老命抢到一块才肯离开啊！哈哈
I like the layers, so pretty and neat. So this is kueh using coconut milk? Sounds so yummy 🙂
上面可以放可可粉吗？
Hi Karen, 我觉得还是免掉比较好
tq
hii your cake looks beautiful and yummy! Would like to ask if i want to steam in 8\” cake pan how many times should i multiply the recipe?
Hi, I haven\’t tried if this works, but I will use a 7-8 eggs recipe. I come to this conclusion as this is a 4 egg in a 6 inch pan, I have done 6 eggs in 7 inch. So I deduce a 7 or 8 should be fine (I will be cowboy to do an 8 so I can get a tall cake, plus you rather have enough batter to play with as compared to a mid-level height cake) No guarantee ok 🙂 the worst situation that can happen is you will have difficult squeezing in the last layer. Let me know how this pans out for you
Hi Victoria,
Can I use 10ml of hot water to dissolve the cocoa powder and add in 15ml of Kahlua to the cocoa mixture?
Thank you and I look forward to hearing from you.
Cheers from Melbourne, Australia
Hi Ann Gee, technically it sounds right. A better way of ensuring u got it right, is just to ensure the consistency of the mix is like thick honey.
How can I substitute ovalette?
Hi Victoria,
I made this today and it turned out beautifully with perfect layers. However, the texture of the cake is nothing like what a cake should be. It turned out like ‘kuih’ texture. I followed the recipe to a T. Any idea what could possibly have gone wrong? I was so disappointed. After all the time and effort making it, I had to bin it in the end 🙁