Super delicious and soft Chinese steamed cake infused with natural pandan flavor made without yeast with that signature smiling top. Can be made into assorted flavors.
Mix all dry ingredients in a mixing bowl. Set aside. Bring a water in the steamer to a boil. Make sure there's enough water in the steamer. Line individual muffin cups with paper
Crack egg into a mixing bowl of a mixer. Add sugar and use a whisk attachment to cream until the mixture is pale and creamy, about 2 minutes. For pandan flavor using homemade pandan juice, add coconut cream and pandan juice. For other flavors, add coconut milk (not coconut cream). Continue to whisk another 2 minute
Gradually add in the flour mixture, alternating with the cooking oil. Continue to do so until you run out of flour and oil
Add in cocoa powder, vanilla extract, red food gel, or other essences of your choice at this point. Continue to mix until the batter is thick but spreadable
Scoop the thick batter to the cup with a spoon. You might need a rubber spatula to help you. Fill it up to about 3/4 full
Place the cups inside the steamer and steam over high heat. Make sure the heat is high. Steam for 15 minutes. Do not open the lid throughout the steaming process. After 15 minutes, you can open the lid immediately and remove the cake from the steamer. Let them cool down for 1 minute and then transfer out from the muffin tin and let them cool down on a cooling rack
Video
Notes
You can also use an equal amount of self-rising flour and simply omit the baking powder and salt in the recipe.