Chinese Steamed Egg Cake

  • By Amanda Li
  • 26 Jul, 2016
Yes, you heard it right, steamed not baked! This traditional Chinese dim sum dessert is so fluffy and light, it’s hard not to eat the entire pan! Luckily I’ve been able to figure out a way to slash half of the carbohydrates without compromising on texture and taste!

4 large free-range organic eggs
2 tbsp full fat coconut milk
2 tbsp tapioca starch
4 tbsp organic coconut flour
2 tbsp organic cane sugar
½ tsp baking powder
PROCEDURE

Step 1

In a blender combine all the ingredients and blend on high until smooth and creamy, about 30 seconds.

Step 2

Prepare a steamer basket and bring the water to a simmer over medium heat. Remove the lid off the steamer and gently place 4 cupcake-lined ramekins onto the steamer basket. Carefully pour the batter into each ramekin, filling to the top. Steam for 15 minutes on medium-low heat, or until a toothpick comes out clean when inserted. Transfer the cake out of the steamer basket and enjoy warm with a cup of tea.

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