RECIPE FOR JAPANESE STEAMED SAUSAGE CAKES
Make: 5 cakes (7cm diameter x 3.5cm depth pudding mould) – Note 1
1 large egg (64g) – at room temperature
40g castor sugar
60ml fresh milk
100g cake flour (low protein flour)
1 tsp double acting baking powder – Note 2
1 tbsp salad oil – Note 3
1 small sausage (50g) – Note 4
¾ tsp sweet paprika powder – refer to photo at the right and Note 5
15g finely grated cheese (parmesan/ cheddar)
Dash of white pepper
- Mix cake flour and baking powder together. Sieve and set aside.
- Cut sausages into thin slices/ small cubes. Heat a little bit oil in a small skillet, sauté sausage lightly and dish out. Set aside some as toppings.
- Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack. Wrap the lid with a piece of cloth to avoid condensation during steaming (refer to photo below).
- In a mixing bowl, use a hand whisk to beat egg until foamy.
- Add in sugar. Continue beating until well combined and the sugar is dissolved.
- Add milk and mix well.
- Add in flour mixture from step (1) in 2-3 batches. Use the same hand whisk to mix until well combined and no traces of flour.
- Add in oil and mix well.
- Add in paprika powder, grated cheese and pepper. Combine well.
- With a rubber spatula, use folding method (Note 6) to gently incorporate the batter. This is to avoid any flour mixture sticking at the bottom of the bowl. Make sure the batter is smooth and has no lumps.
- Lastly, add in sliced or cubed sausages. Combine well.
- Spoon the batter into the lined ramekin/ muffin/ pudding moulds until 85% full. Decorate the top with a few sliced or cubed sausages.
- Steam on medium high heat for about 12-15 minutes (depending on the size of your moulds/ ramekins).
- Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
- Best to serve warm.
- These cakes must be supported with moulds, ramekins, or small bowl as base so they can rise nicely. It is not advisable to put the batter on cupcake liners/ soft papercup as they are too flimsy. I bought these pudding moulds from Daiso.
- Double acting vs single acting: Most baking powders are double-acting, which means the the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America)
- Salad oil means any edible vegetable oil that might be used in a salad dressing. You can use corn oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland vegetable oil you can find.
- You can substitute sausages with either frozen green peas (a vegetarian version) or chicken. For chicken, marinate diced chicken (breast) with light soya sauce, sugar and cornflour for at least half an hour. Heat a little bit oil in a small skillet, sauté chicken until fully cooked.
- Paprika powder is made from bell peppers/ capsicum. It can range from mild to hot. You can replace sweet paprika with chili powder, cumin powder or curry powder.
- Folding method – Cut down into the center of the batter and sweep the spatula up the side of the bowl, scooping up batter from the bottom of the bowl and bringing it to the top. Repeat the folding stroke, giving the bowl a partial turn after each, until the batter is uniform. (Source: Diana Desserts.)
- Extra cakes can be frozen in the fridge for later consumption. Before eating, remove from the freezer, thaw slightly and steam again for 10-12 minutes until the buns are soft. Best to be consumed within 2 days.
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