Monday, 6 June 2016

Steamed Pandan Red Bean Cuppies

Taking a small break from baking yet still want to have home-made I tried steaming instead. Presenting Steamed Pandan Red Bean Cuppies for snack time!

The Steamed Cheddar Cheesecake Cuppies I made previously was well-liked by my girl and I decided to make another steamed cuppie with her favourite red bean as fillings for added surprise. I made some slight change to the recipe from Alex Goh's Magic Steamed Cake as I did not have any pandan leaves on hand to make my own pandan juice. Hence I omitted the pandan juice and replaced with 1 teaspoon of pandan paste. I believe it would be even yummier and more aromatic if you use pandan juice.

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.

I used these little holders to support and hold the shape of the cuppies.

Love my girl's expression when she had her first big bite into the cuppie. 

I know I've hit the jackpot! :)

Steamed Pandan Red Bean Cuppies
recipe adapted from Alex Goh's Magic Steamed Cake
(I halved the recipe below and my notes are in red below. I made 8 cupcakes.)

4 eggs (I used 2 eggs)
250g sugar (I used 100g sugar)
1/4 tsp salt (I added a small pinch)
120g corn oil (I used 60g Medella's Organic Premium Coconut Cooking Oil)

2 tsp pandan juice (I omitted)
Few drops of green coloring (I omitted green coloring and added 1 tsp pandan paste)
200g coconut milk (I used 100g coconut milk)

(C) - Sieve together
400g plain flour (I used 200g plain flour)
1 tsp baking soda (I used 1/2 tsp baking soda)
4 tsp double action baking powder (I used 2 tsp)

Red bean paste

1. Using an electric whisk, whip ingredients in (A) till thick and creamy.

2. Beat in ingredients in (B) - pandan juice, pandan paste and coconut milk. Mix till well blended.

3. Sift in flour mixture (C) and fold in till well combined.

4. Fill up the lined cupcake liners with the batter till 1/3 full. Steam over steamer for 4 minutes.
(Heat the steamer on high until the water boils very rapidly. Turn heat to medium while you fill 
the cups with the batter.)

5. Remove from heat. Place some red bean filling in the centre of the cupcake and press it lightly.

6. Top with some more batter and continue to steam for another 15-20 minutes. (I steam for 15 minutes)

7. Cool cupcakes on wire rack immediately when done.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi,can I use normal baking powder? Will the texture be the same? Thanks

    1. Hi, I'm not able to answer your question at this point as I've not tried replacing with baking powder before.

  2. Hi :) I used normal baking powder and left out baking soda as I ran out. It turned out a very light cupcake, but not as fluffy as a proper steamed cake like fa GAO. Not sure which is the exact cause but still worth making :) it managed to rise a lot and looked decently fluffy. I Also used almost 5 tbsp or pandan extract as 2 tsp was too little ! Hope this helps! Thank you for sharing this recipe.



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