Friday, May 21, 2010
Pui Fai (Thai Steamed Cake)
This steamed cake used to be one of my favorite dessert when I was studying in primary school which I can eat more than 3-4 pieces in one time :P
I has been surfing internet seriously since I moved over from Bangkok to stay with my hubby. I saw many Pui Fai recipes and learned about people's problems when they tried to make it. For all the knowledges, it made me done this Pui Fai successfully in the first time also I substituted the flour and milk from the original recipe and the result was absolutely perfect....Soft, Light & Yummy!
Pui Fai (Thai Steamed Cake)*
Cake flour (Red Lotus Brand) 200 g. *Substituted with Hong Kong Flour
Baking Powder 1 tsp.
Sugar 175 g.
SP (emulsifier) 2 tsp.
Water 1/2 cup
Evaporated milk 50 g. *Substituted with fresh milk
Vanilla 1/2 tsp.
Lime juice 1 1/2 tsp.
Optional: food colouring as your preference
1. Sift flour with baking powder (2 times)
2. Pour eggs, sugar, water in the mixing bowl and paste SP on the wire whisk. Start with high speed to wipe the ingredients till being fluffy and thick batter (About 5-7 mins) and reduce to medium speed beat for 5 seconds then low speed another 5 seconds
3. Put sifted flour and beat with low speed till mixed then gradully add in milk, lime juice and vanilla beat till incorporate or you can use spatula mix the batter
4. Divide the batter to mix with food colouring by folding with spatula
5. Scoope the batter to the individual muffin cups and bring to steam in the boiling water (the water in your steamer must be boiling with high heat). Once you put the batter into the steamer then you have to reduce to low heat.
6. Steam for 12-15 mins
*Source from UFM Baking & Cooking School