Wednesday, 23 July 2014

Steamed Cheddar Cheesecake Cuppies


I've been making baked and non-baked cheesecakes so far. When I saw in Alex Goh's Magic Steamed Cake that Cheesecakes can be steamed, I was immediately intrigued.

Instead of making a round cake, I made little cuppies out of the recipe so that my girl can bring them to school to share with her friends.

One thing to note while steaming is to have a clean cloth over the steamer before putting on the lid. This is to prevent water droplets from dripping onto the cakes while steaming.


To support and hold the shape of the cuppies, I used these little holder that my aunt gave me. These came in really handy!


I like this cake as it is soft, crumbly and tastes like 鸡蛋糕. (a snack that I enjoyed eating whenever my mom bought from the market for offerings last time)

Steamed Cheddar Cheesecake Cuppies
Recipe adapted from Alex Goh's Magic Steamed Cake
makes 12 cuppies (original makes a 8" round cake)

Ingredients:
(A)
3 eggs
100g sugar (I reduced to 80g)

(B)
4 slices of cheddar cheese (about 80g)
125g milk
80g butter (I used unsalted since cheese is already a little salty itself)

(C)
220g plain flour (I used cake flour)
1 tsp double action baking powder (available at Phoon Huat)

Method:
1. Over a double-boiler, melt the ingredients in (B). Set aside.

2. Sieve the flour and double action baking powder in C. Set aside.

3. Whisk eggs and sugar (A) until sugar is dissolved and egg batter is ribbon stage. (I used an electric handheld mixer)

4. Add the melted mixture (B) from step 1 into the beaten egg batter (A). Mix till blended. 

5. With a spatula, fold in the sieved flour mixture (C) into the cake batter from step 4 in a few additions until well incorporated.

6. Pour the batter into a greased and lined 8"round pan. (I scoop the batter into cupcake liners)

7. Steam over medium high heat for 30 minutes. (I steam my cuppies over medium high heat for 20 minutes)

8. Remove from steamer and cool on wire rack.

9. Spread a thin layer of butter on top of the cake and sprinkle some cheddar cheese on top. (I omitted)

Notes:
1. To prevent the water droplets while steaming from dripping onto the cuppies, cover the steamer with a piece of cloth before putting the lid on.
2. For a stronger cheese taste, you may add extra 1/2 tablespoon Parmesan cheese powder into the batter. (I omitted this)

I am submitting this post to "My Treasured Recipes #1 - Alex Goh (June/July 2014)" hosted by Miss B of Everyone Eats Well In Flanders and co-hosted by Charmaine of Mimi Bakery House.


I am also submitting this to :
Cook-Your-Books

13 comments:

  1. Hi LY,
    I have never actually tried steaming cakes like this, except for our local kuih and cakes. And I have this book of Alex Goh but have never tried any recipes from it yet! Your cheesecake cuppies looks really nice! The perfect cake to have for teatime and breakfast!
    Thanks for sharing with CYB!

    ReplyDelete
    Replies
    1. Thanks! Alex Goh has alot of wonderful recipes!

      Delete
  2. LY,
    thanks for linking up! I think I have tried this recipe before, as a rice cooker cake, it was quite nice. I am sure your steamed cheddar cheese cuppies are delicious, would love to try this recipe as steamed cupcakes too!

    ReplyDelete
    Replies
    1. Thanks for hosting this event!
      I've never tried using rice cooker for baking before. Will love to try it soon.

      Delete
  3. Hi LY, great to know cheesecake can also be steamed. Was attracted to this post when I saw cheesecake in cups. Bookmarked to do. Thanks for sharing.

    ReplyDelete
    Replies
    1. Hi Kimmy, I was equally intrigued to see that cheesecakes can be steamed! I always had the perception steaming was for nonya kuehs and huat kuehs. This changed my outlook totally! :))

      Delete
  4. Hello, i was planning to try this too. Just one problem, did you used evap milk or fresh milk? Can i substitute the milk to non fat fresh milk? Thanks!

    ReplyDelete
    Replies
    1. Hi, sorry I'm not able to address you as you did not leave your name.
      I used fresh milk and I do not see any issues using low fat fresh milk.

      Delete
    2. Thanks! will try with low fat fresh milk. Hope it comes out well to :D

      Delete
    3. Hi Yeng, hope you'll have a successful attempt. Enjoy! :)

      Delete
  5. Hi LY,

    Your cake looks so soft n fluffy! Would like to ask when you mix the flour into the batter, how to do it so that the batter is not deflated? I found that whenever I try to fold my flour into the batter, my mixture always deflated and the cake came out dense, dry and coarse :( I mix them very gently using cut and fold method. I wonder what I did wrong. Thanks! From Leng.

    ReplyDelete
    Replies
    1. Hi Leng,

      You have to fold in gently but rapidly with a large rubber spatula until the flour has disappeared. Also make sure you scrape the side and bottom of the bowl as you do.
      It will also help if you add in flour in a few additions to fold in.

      Delete
  6. Hi LY!

    I love how beautiful these little cheesy steamed cake looks! I'm bookmarking this to try it out for my kids! :) Thanks for your generous sharing!

    ReplyDelete

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