Steamed Chinese Pandan Cake (a.k.a prosperity cake)

This is my first time baking steamed cake (a.k.a prosperity cake or fatt kuih). The whole process would have taken less than 30 minutes if I have (1) a bigger steamer. Mine was only 20 cm steamer. (2) if I have baked all five cake at one go. I separated the steaming process into two because I didn't want the water vapour to dripped on the cake.

I've got 2 big size and 3 medium size steamed cake. The cakes turn out to be really good. I was excited and happy when I see the bursting mountainous and cracking blooms on top of the cake. The cake tasted good too. I happily ate a whole large steamed cake all by myself.

Adapted from Guai Shu Shu
250g self raising flour
1 tsp double action baking flour
150g sugar
200g water
6 pandan leaves
50g butter 
1 large free range egg

  1. Blend 6 pandan leaves with 200g water. Separates the pulp and juice with a strainer. 
  2. Dissolve sugar and pandan juice. You may use microwave or boils it in a pot. Pour the dissolved sugar pandan water into a bowl. Set aside to cool.
  3. Melt butter. Beat the egg with melted butter till the batter mix well.
  4. Sift flour and baking powder twice. Pour the cooled sugar pandan water and butter egg mixture into the flour. Mix well. Separates the batter into 6 cupcake mould. 
  5. Steam the cake in a steamer for 15 minutes on high. Remove the cake right away. Leave on cake rack to cool. 

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