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Okinawan black sugar steamed cake ~ 黑糖蒸蛋糕


These Okinawan black sugar steamed cakes are soft, moist, fragrant and rich in flavour.  It has a toffee-like caramelised sugar flavour, slightly chewy texture and best taken piping hot from the steamer. Also great with a morning cup of hot coffee or tea.  Leftovers can be chilled and reheated before serving.






Okinawan black sugar steamed cake  ~   黑糖蒸蛋糕  (Adapted from  'here' )
Ingredients

  • 180 gm plain flour
  • 20 gm cornflour
  • 175 ml milk
  • 80 gm Okinawan black sugar 
  • 2 Tbsp vegetable oil (I used canola oil)
  • 2 tsp baking powder
  • pinch of salt
Method
  1. Sift plain flour, cornflour, baking powder and salt into a mixing bowl.
  2. Roughly crumble the black sugar and mix into the flour mixture.
  3. Blend milk and vegetable oil, then pour into the flour mixture.  Lightly mix with a spatula till free of lumps. 
  4. Let rest for 10 mins.
  5. Divide batter into paper lined ramekins or cups.
  6. Steam over high heat for 20 mins.
  7. Test with a skwer/toothpick till it comes out clean,
  8. Serve immediately.
  9. Yield :  5 steamed cakes
Note:  Okinawan sugar can be substituted with dark brown sugar or dark muscovado sugar.









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