Can say this is a long outstanding steamed cheesecake which I have listed to do, probably since 2012. Several blogger friends have also shared this recipe since then. The original recipe is from Alex Goh's Magic Steamed Cakes. Instead of steaming in a cake pan, I steamed them in plastic cups since I have it. I'm not sure if it is healthy to do so, but once in awhile should be alright after all most 'Huat Kuih' sellers use plastic cups to steam their huat kuihs. Safer side, avoid using them or don't use. Advisable to use paper cup cases, porcelain or stainless steel moulds.
The steamed cheesecake has a smooth surface, fine texture and buttery flavour. Soft and moist, taste like steamed egg cake [Ji Dan Gao] with a hint of cheese. These can be reheated before serving too.
Ingredients
[makes 24 small shallow 'Huat Kuih' plastic cups]
3 eggs
80-100 gm castor sugar
4 slices of cheddar cheese [about 80g]
80 gm butter
125 ml milk
220 gm cake flour
1 tsp double action baking powder
80-100 gm castor sugar
4 slices of cheddar cheese [about 80g]
80 gm butter
125 ml milk
220 gm cake flour
1 tsp double action baking powder
- Melt cheese, butter and milk by double boiling or steaming. Set aside to cool.
- Sieve the flour and double action baking powder in a mixing bowl. Set aside.
- Whisk eggs and sugar until sugar dissolves and thick with an electric hand mixer.
- Gradually drizzle in the melted cheese mixture into the beaten egg batter. Mix using the lowest speed until well blended.
- With a spatula, fold in the sifted flour into the cake batter in a few additions until well combined.
- Scoop the batter into cupcake liners until 90% full.
- Steam over medium high heat for 20 minutes for cup cakes or 30 minutes if using a pan.
- Remove from steamer and cool on wire rack.
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
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