strawberry jam huat kuey (steamed cakes) 草莓酱发糕

clearing out expiring ingredients seems to be a daily chore for me these days
清理就快过期的食材，在我家几乎是件司空见惯的事儿啦
(๑⃙⃘·́ω·̀๑⃙⃘)੨

Ingredients (makes 4 huat kuey)

120g cake flour
5g baking powder
1 egg  yolk
2 tsp coconut oil
3 tbsp soy milk (milk is fine)
28g sugar
3 tbsp strawberry jam
1 tbsp chopped dried cranberries (optional)

食材 （可做4个发糕）

蛋糕粉 120克
泡打粉 5克
蛋黄 1颗
椰子油 2小匙
豆奶 3大匙 （牛奶 ok)
糖 28克
草莓酱 3大匙
蔓越莓干 1大匙，切碎

Directions/方法

– sift cake flour with baking powder
蛋糕粉和泡打粉过筛

– beat egg yolk with sugar briefly and add oil, milk and strawberry jam. incorporate well
蛋黄和糖略略打散后，加入油、奶和草莓酱。拌匀

– add in sifted ingredients and mix well, and fold in dried cranberry. you will get a very thick and sticky batter
加入过筛的粉类食材，翻拌均匀。加入蔓越莓干。面糊是偏浓稠的

place paper liner inside a solid baking cup (muffin cup is fine)
马芬或铝杯里摆入纸托

spoon 2 ladles of batter into the cup. i used a 3cm ice cream scoop
勺入2勺面糊。我用了3厘米的冰淇凌勺

– cover the lid of a pot with cloth, and bring water to boil. steam the cakes over high heat for 12 mins
蒸锅盖儿包上布，将水烧开。以大火将发糕蒸12分钟即可

– if you are not eating the steamed cakes immediately, store them in ziplock bag when they are still slightly warm to maintain moisture
如果不马上享用，可在发糕还带点温度时收入保鲜袋。这样可维持发糕的湿润度

Pollution index: 162 (unhealthy)