Recipes - Malaysian & Singaporean

Kai Tan Koh (Traditional Steamed Sponge Cake)
R00622_Kai-Tan-Koh


A popular sponge cake in Asia, this fluffy sweet sponge cake has been around for many generations. It is usually served hot from the steamer and it is delicious when eaten on its own or accompanied with a cup of coffee or tea for breakfast or as a snack for tea time.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Breakfast
Cook Method: Steam
Cuisine: Malaysian & Singaporean









Ingredients:

5 medium eggs
140g all-purpose flour
240g sugar

Tools

Steamer
8” baking tin




Steps:
  1. Beat egg and sugar in a mixer over low speed for 2 mins. Then, increase to medium-high speed and continue to beat for about 30 mins until mixture becomes thick, creamy and double in volume. Switch to low speed to minimise air bubbles and beat for another 1-2 minutes.
  2. Sift in the flour, mix slowly with a spatula and combine well.
  3. Pour the cake mixture into a lined 20cm baking tin or bamboo steam tray and set aside to rest
    for 10 mins.
  4. Steam over high heat for about 40 mins and set aside to cool for about 5 mins before removing the cake from the baking tin or bamboo steam tray.
  5. Set aside to cool slightly before serving.

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Kai Tan Koh (Traditional Steamed Sponge Cake)

Kai Tan Koh (Traditional Steamed Sponge Cake)

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A popular sponge cake in Asia, this fluffy sweet sponge cake has been around for many generations. It is usually served hot from the steamer and it is delicious when eaten on its own or accompanied with a cup of coffee or tea for breakfast or as a snack for tea time.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Breakfast
Cook Method: Steam
Cuisine: Malaysian & Singaporean
Ingredients

5 medium eggs
140g all-purpose flour
240g sugar

Tools

Steamer
8” baking tin

Instructions
  1. Beat egg and sugar in a mixer over low speed for 2 mins. Then, increase to medium-high speed and continue to beat for about 30 mins until mixture becomes thick, creamy and double in volume. Switch to low speed to minimise air bubbles and beat for another 1-2 minutes.
  2. Sift in the flour, mix slowly with a spatula and combine well.
  3. Pour the cake mixture into a lined 20cm baking tin or bamboo steam tray and set aside to rest
    for 10 mins.
  4. Steam over high heat for about 40 mins and set aside to cool for about 5 mins before removing the cake from the baking tin or bamboo steam tray.
  5. Set aside to cool slightly before serving.

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