steamed chocolate moisture cake

Ingredients [A]

> 180g butter
> 180g castor sugar
> 200ml evaporated milk

Ingredient [B]
> 2 large eggs

Ingredients [C]
> 100g low protein flour
> 50g cocoa powder
> 1/2 tsp baking powder
> 1/2 tsp baking soda 

Method

[1]  Double boil Ingredients A and mix well.
[2]  Let it to cool.

[3]  Add in the eggs.
[4]  Sieve Ingredients B, divide into 2 parts and mix into Ingredients A.
[5]  Line a cake tin, pour mixture into it.

[6]  Steam cake for 45 minutes.
[7]  Chill before serving.

old ginger ice cube

Ingredients
> 1 packet of old ginger

> water

Method
[1] Wash and clean old ginger.
[2] Sliced ginger into thin pieces.
[3] Place sliced ginger into a blender.  Add in water to slightly cover the ginger.
[4] Blend ginger.
[5] Sieve ginger into a bowl/jar.  Press till ginger is very dry.
[6] Pour ginger juice into ice cube tray.
[7] Place into freezer.
[8] Keep frozen ginger ice cube into container and use when require.

You may just add 2 or 3 cubes into plain water and it tastes just like those ginger tea packets sold in shops.

Recipe courtesy of Rosie Lau of Baking Wonderland 烘培乐缘 group in Facebook.

steamed white sugar sponge cake (白糖糕)

Ingredients

> 140g rice flour
> 100g sugar
> 300ml water (divide into 2 portion)
> 3 pcs pandan leaves 
> 1/4 tsp salt 
> 1/2 tsp instant yeast
> 1 tbsp water
> 1 tsp corn oil

Method

[1]  Put in 150ml water, sugar, salt, pandan leaves into a pot.
[2]  Heat up the pot, using small fire, until sugar is dissolve.

[3]  Put rice flour and the other 150ml water into another pot.  Mix well until flour is dissolve.
[4]  Add in sugar mixture from previous pot and mix well.

[5]  Mix yeast with 1 tbsp water in a small cup.  Put aside for 10 minutes.

[6]  Pour yeast mixture into pot.
[7]  Cover pot and put aside to let it ferment for 2 hours.
[8]  Get a 6" cake tray and wipe base with corn oil.
[9]  After fermentation, add in 1 tsp corn oil into pot mixture.  Mix well.
[10]  Pour mixture into cake tray and steam with big fire for 25 minutes.