Most Popular Brown Sugar Steamed Cake (Original Exclusive Recipe)

My recipes include various flavors of steamed cakes. Feel free to check them out.

Ingredients

6-inch Mold, Champion High-Gluten Flour260g

Brown Sugar40g to 60g

Swallow Brand Yeast3g

Water or Milk200g to 210g

Egg1 piece

8-inch Mold Recipeto taste

High-Gluten Flour400g

Brown Sugar50g to 70g

Swallow Brand Yeast4.5g

Water310g

Egg1 large egg (above 60g) or 2 small eggs (around 40g each)

Surface Decoration (Red Dates)to taste

Steam for 45 minutes after boilingto taste

Steps

For beginners: Before starting, carefully read through each step and the tips provided in the recipe, as well as the video. Dissolve the brown sugar in water by heating it in the microwave for one minute (adjust sugar quantity according to taste).

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Let the brown sugar water cool to around 25°C, then mix all ingredients to form a batter. Stir the batter thoroughly until it's smooth and fine, which also helps release any trapped air.

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Brush oil inside the mold to prevent sticking, and pour the mixed batter into the mold. If the surface isn't smooth, wet your hands with a little water to prevent sticking, and then flatten it by hand.

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In winter, place a bowl of hot water in the oven for proofing. Let the batter rise to double its size in the oven. Be cautious not to over-proof—over-proofing will cause collapse. Place red dates and raisins on the surface and steam in cold water. Use medium-to-high heat for steaming after the water boils, steaming for 40 minutes. Turn off the heat and let it rest for three minutes. Remove from the mold while warm.

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Watch the video to see the remarkable elasticity.

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Take a closer look at the video for a successful steamed cake.

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A successful steamed cake should have a honeycomb structure, taste sweet and delicious with a chewy texture. It tastes best once cooled.

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Perfect steamed cake.

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Observe the image carefully for a successful steamed cake. The center should be raised, with rich flavor and a chewy texture. Those who successfully make it are encouraged to submit their creations for review and leave a comment.

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Swallow Brand Yeast: Convenient 5g packets for home use.

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Cooking Tips

Characteristics: Soft, sweet, and particularly chewy. Avoid over-proofing the batter as it may collapse. It's best consumed once cooled—it becomes chewier and tastier. For an 8-inch mold, adjust sugar quantity to preference (50g–70g). Q&A: 1. Use removable-bottom cake molds. 2. Champion high-gluten flour yields the best results. 3. Sticky cakes indicate under-steaming. 4. Cracked surface means uneven mixing or dry batter. 5. Do not use cling film when steaming cakes. 6. Large bubbles signify uneven mixing—handle batter like a chiffon cake mix. 7. Proofing time depends on temperature, not duration. In summer, monitor after 15 minutes. Winter: proof with a tray of hot water in the oven. Prevent over-proofing by cooling batter in the fridge while boiling water. 8. Do not substitute with medium/low-gluten flour—it won’t achieve the same result. 9. Thoroughly cool cakes before storing them in airtight bags. Refrigerate during summer; take out 20 minutes prior to eating. 10. Sunken centers mean over-proofing. Monitor closely in summer (15 minutes max). 11. Swallow Brand yeast works best—use opened packets within one week, sealing tightly to prevent expiration. 12. Sour cakes result from over-proofing—Swallow Brand yeast ferments quickly and efficiently. 13. Slight dryness is normal for pastries like steamed cakes and bread; day-old cakes taste their best. 14. Stir batter until smooth and fine, releasing air during the process. 15. Successful cakes should rise in the center—a flat or sunken surface indicates failure.