Matcha Steamed Cake is Delicious But Not Hot

Name: Matcha Steamed Cake is Delicious But Not Hot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 32g Low-gluten flour; 5g corn starch; 5g Matcha; 30g White sugar; 30g Cooking oil; Coconut milk; A few drops Lemon juice

by Jinling Meizi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Matcha is a kind of tea powder, which is manufactured through a special production process. It has a unique flavor and health function and can be eaten directly. Matcha is more and more popular with people for its beautiful color, fresh fragrance and rich nutrition, and I am one of them. I like all foods with matcha added. This time I tried to cook the cake batter with matcha. The steamed cake retains the color of matcha better, the taste is fresher, and it doesn’t make the steaming. I’m really Love you so much-matcha steamed cake! Let me share with you how to steam the cake with matcha.

Ingredients

Matcha Steamed Cake is Delicious But Not Hot

1. First, stir the edible oil and coconut milk together, then add the egg yolk and stir until it is emulsified.

Matcha Steamed Cake is Delicious But Not Hot recipe

2. Sift in low-powder, matcha powder, and cornstarch, and stir evenly.

3. Add a few drops of lemon juice to the egg whites, add sugar in portions and beat until dry.

4. Stir the egg white paste and egg yolk paste twice.

5. Pour the mixed cake batter into the mold and shake out large bubbles.

6. Cover the mold with tin foil and plastic wrap, pierce some small holes, put it in a steamer with boiling water, and steam for 25 minutes on medium heat.

7. After the steamed cake is inverted and cooled, it is removed from the mold, cut open to see that the inside is very delicate, a bite is soft and fragrant.

Tips:
1. Cover the tin foil and plastic wrap to prevent water droplets on the surface of the cake. If there is no tin foil, kitchen paper can be used instead.
2. If there is no mold, you can use a deeper bowl or a small pot to make it.