Steamed Cakes

Steamed Cakes


This recipe describes the making of a steamed cake, small enough to fit in steam cooker such as the Tatung Steam Cooker.

The Base Recipe will outline the core ingredients, as well as the procedure. Underneath are a few variations I've enjoyed making that are derived from the base recipe.

The Base Recipe


60g Cake Flour

5g Baking Powder

32g Sugar

9g Oil

1 Egg

45g Milk

Vanilla Extract (~1/2 to 1 tsp, unmeasured)


Add all dry ingredients in a large mixing bowl, and whisk until combined.

Add in the oil into the mixed dry ingredients (this is known as reverse creaming). Whisk until the oil is mixed in. This should have a kind of crumbly consistency.

Mix in the egg.

Mix well, then add in vanilla. Mix a little more.

Pour mix into greased 6-inch round cake pan.

Place in steam cooker and let it steam. For the Tatung, I used 1.5 cups of water using their measuring cup.

Cake is done when the surface is springy to the touch. Remove and let cool. Remove and enjoy!

Strawberry Jam or similar is recommended. Goes well with tea.

Variation One: Double Chocolate

Add 10g cocoa powder (I use black cocoa or dutched cocoa such as hershey's special dark)

Double the oil to 18g.

Before pouring into the cake pan, sprinkle in some chocolate chips into the mix. Approximately 2 tablespoons should do.

Pairs well with vanilla ice cream and/or a glass of milk.

Variation Two: Cinnamon Molasses

This Cinnamon Molasses cake is inspired by Pennsylvania Dutch cuisine such as the shoo-fly pie.

Instead of conventional white sugar, use brown sugar.

New ingredients:

8g brown sugar

7g Cinnamon

1/4 tsp nutmeg (about 1g or less, couldn't measure it on my scale)

36 grams molasses

Served best with a jam, such as strawberry jam. Goes well with tea.

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