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 #14 @ kitchen flavours