Japanese Steamed Cake 日式蒸蛋糕

These healthy and delicious Japanese Steamed Cakes are made with very simple ingredients, perfect for breakfast or snacks in between meals. The texture is soft and well-loved by children.

Ingredients: yield 5-6 cupcakes
材料

100g Pancake Mix 松饼粉 100克

1 Egg 鸡蛋 1粒

40g Castor Sugar 细砂糖 40克

30g Yoghurt, plain or any flavour 优格/酸奶 30克，可以用原味或其他口味

30g Milk 牛奶 30克

15g Melted Butter (salted) 含盐牛油/奶油 15克，融化

These were made using mango & passion fruit yoghurt, 
the cakes are so fragrant and well-loved by children.
用水果口味的优格，有点像冰淇淋的味道，小孩非常喜欢。

Super adorable Easter Chicks Japanese Steamed Cake made using the same recipe,
added some pumpkin powder, steamed in the eggshells.
Tap here for the steps.
Photo updated: April 2022 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Whisk egg and sugar, stir in yoghurt and milk, and mix well.
鸡蛋和糖充分拌均，加入优格和牛奶，拌均。

2. Sift in pancake mix, mix well. Stir in butter, mix well. 
过筛加入松饼粉，拌均。加入牛油，拌均。

3. Pour evenly on paper cups, and steam in a hot steamer for 12-15 minutes or till cooked through.
把面糊倒入模具/纸杯，蒸12-15分钟或至熟。即可享用。这食谱做的蛋糕口感软又绵密，不会回缩。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Some feedback from readers who have tried this recipe:

By Nicole Mak

Salted Egg Yolk Prawns 金沙虾球/咸蛋黄炒虾

We love salted egg yolk everything, Salted Egg Yolk Prawns is one of it. Unlike Zi-char stall, when preparing this dish at home, I'd use prawn without shells. This way, the prawn flesh will be coated generously with a divine salted egg sauce and it's also easier for the kid to eat. 

Ingredients: 材料

6-8 Large Prawns 大虾 6-8只

1/2 Egg, beaten 蛋液 少许

Some Rice Flour 粘米粉 适量

1 tsp Minced Garlic 蒜茸 1小匙

Handful of Curry Leaves 咖喱叶 适量

1 tbsp chopped Red Chilies/ 1 Bird's Eye Chili 红辣椒碎 1汤匙/ 指天椒 1条

Some oil for cooking 油 适量



(A)

1/2 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1/2小匙

Pinch of Salt 盐 少许

Dash of White Pepper 胡椒粉 少许


(B)

10g Butter 牛油 10克

2 Salted Egg Yolk, cooked & mashed 咸蛋黄 2粒，蒸熟压碎

1 tsp Milk Powder 奶粉 1小匙

1/4 tsp Chicken Powder 鸡粉 1/4小匙

1/4 tsp Sugar 糖 1/4小匙

Dash of White Pepper 胡椒粉 少许

Salt, add to taste 盐 适量

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. In a bowl, mix (A) and prawn, let it marinate for 15 minutes. 
把（A）和虾拌均，腌15分钟。

2. Add generous amount of oil in a wok, heat oil to 170'C. Coat the prawns with egg and rice flour, deep fry till golden, set aside.
锅里烧热油，把虾沾上蛋液和粘米粉，炸至金黄色，备用。

Note: I cooked this dish using Song Cho stainless steel wok, a multiply stainless steel wok without chemical coating, it's safe to use for deep frying or any cooking. For more information about the product, visit Song Cho e-shop for details.

3. Pour away excess oil, in the same wok, fry garlic, chili and curry leaves till fragrant.
锅里留下少许油，把蒜茸，辣椒和咖喱叶爆香。

4.  Stir in (B) to make the sauce.
加入（B），炒香。

5. Add in prawns, coat the prawn with sauce and serve right away.
加入虾，拌均后即可上碟。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Custard Pancake Balls [Christmas Food Idea] 卡士达酱小松饼

Just returned home from Japan, it was a fun and exciting trip, couldn't believe we've walked more than 100km with the boy in 8 days. :D These few days, we stayed home, clear some laundry and taking a short break before our next destination...

Ingredients: yield 28pcs
中文食谱：请在网页的右边点击Translate,然后选择中文翻译

150g Pancake Mix

1 Egg

110g Milk

40g Castor Sugar

1 tbsp Coconut Oil

Some Custard  <Homemade Custard Recipe>

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Whisk egg and sugar, stir in milk. Add in pancake mix, mix well. Stir in coconut oil.

2. Wipe some oil on the pan, preheat over low heat. Pour a tbsp of batter into each hole, top with some custard filling. When the surface start bubbling, turn over using 2 bamboo skewers.

3. Turn off heat when the pancake balls cooked through. Serve right away or decorate as desired. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Minion Tamagoyaki Cold Somen/ Noodle 日式蛋卷冷面

It's that season of the year again, HOLIDAY I mean... :D 

Last year, we enjoyed our trip to Hokkaido, so this year hubby said "Let's go Japan" again, we are going to explore Osaka and will be away for 10 days, so it's a MUST to clear all perishable food in the fridge. 

Hmm.... my rate of clearing the food is way too fast that I left nothing much in the fridge. So today's lunch was simple cold noodles added some cute Minions Tamagoyaki as protein, along with pan fried prawns and veggies. Recipes as follow:

< Tamagoyaki/ Japanese Rolled Omelette Recipe 日式蛋卷食谱 >

<Cold Noodles Recipe 日式冷面食谱> 


Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Mango Sticky Rice 芒果糯米饭

Mango Sticky Rice is a traditional Thai dessert made with glutinous rice, serve with fresh mango and coconut cream. It's actually quite easy to make this at home. In my family, I'm the only one who love this dessert, so whenever I make this, I only make small portion, just enough to satisfy my crave. ;)





Ingredients: 2 servings
材料

1 Mango 芒果 1粒

80g Glutinous Rice (soaked overnight) 糯米 80克，洗净后浸泡隔夜

1 Pandan Leave 班兰叶 1片

Some Toasted Sesame Seeds 烤香的芝麻，适量


(A)

15g Castor Sugar 细砂糖 15克

Pinch of Salt 盐 少许

65ml Coconut Milk 椰奶 65毫升


(B) - topping cream 

1/4 tsp Corn Flour/ Tapioca Flour 玉米粉/粟粉/薯粉 1/4小匙

50ml Coconut Milk 椰奶  50毫升

1/3 tbsp Castor Sugar 细砂糖 1/3汤匙

Pinch of Salt 盐 少许

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Steam glutinous rice with pandan leave for 15 minutes. Meanwhile, prepare coconut cream by heating (A) in a pot, simmer till sugar dissolved. When the glutinous rice is ready, discard pandan leave and gradually stir in the mixture. Let it sit for a while to absorb the moisture. Alternatively, continue to steam another 5 minutes. 
糯米蒸15分钟。用小火把（A）煮热至糖融化。拌入已蒸熟的糯米饭，静置至糯米完全吸收椰奶（也可以继续蒸5分钟或至软）。

2. Heat (B) in a pot, simmer till thicken. To serve: place glutinous rice on a plate, top with topping cream and toasted sesame seed, serve with fresh mango.

把（B）以小火煮至浓稠。淋在糯米饭，撒上芝麻，伴上新鲜芒果即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers, some feedback from those who have tried this recipe:

By Xiao Yen Lam

Strawberry Chiffon Cake (Slit Top Cooked Dough Method) 草莓戚风蛋糕/烫面雪纺蛋糕

Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top. I kind of like this idea, need not worried about volcano-like cracked top that anyway I'm going to make it crack the way I like ;) 

This recipe yield light, fluffy and spongy chiffon cake made using fresh strawberries. The natural colour of the strawberries is quite pale, if you like the colour to be more vibrant and pink, add a drop of pink food colouring in the batter. If you like stronger strawberry flavour, add some strawberry paste.

Turn ordinary cake into cute snoopy cake using Hot Stamp Tool to imprint the picture.
Homemade Strawberry Chiffon Cake.

I use Hot Stamp Tool to imprint picture on the cake. 

I print the Snoopy picture on the cake using Hot Stamp Tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

Ingredients:

35g Cooking Oil 菜油 35克

50g Cake Flour 低筋面粉 50克

55g Strawberry Puree/ Juice 草莓 55克，搅拌成糊状

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉／粟粉 10克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour, mix well.
油加热至80度，熄火。加入已过筛的面粉，拌均。

2. Add in strawberry puree, mix well.
加入草莓，拌均。

Optional: add pink food colouring/ strawberry paste in the batter if you like to enhance the colour and flavour. 喜欢比较粉色的话，可以加少许色素。

3. Add in egg yolk, mix well.
加入蛋黄，拌均。

4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉，打至松发，慢慢加入糖。过筛加入玉米粉，打至硬性发泡。

5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。

6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。

7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。

8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，印上烙印，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.