TRADITIONAL STEAMED QI DAN KAU

During the olden days

Traditional 

Qi Dan Kau

is 

made in every household

This is either steamed in one big bamboo tray

or 

in individual cups

The light & soft texture
together with its unique flavour
has brought back many  childhood memories


My hubby said

when he was a kid

he dread to help beating the eggs 

because it was really very tiring
and
every child in the family must take turn to beat

so

when they saw the eldest sister

took out the utensils

he & and the younger ones

would quietly sneak out of the house!

Following the traditional ratio
of 1 : 1 : 1
to steam
Qi Dan Kou
I was never successful 

I have adapted this recipe from
 Melissa Ho Lee Cheen's

Thank you Melissa

Traditional Steamed Qi Dan Kou

2 eggs AA

70g sugar

150g self raising flour

50ml 100PLUS
1/4 tsp vanilla essence

1. beat eggs and sugar until pale & fluffy using mixer

2. add 100PLUS slowly while the mixer is still beating (can add last)

3. fold in carefully the sifted flour in batches, do not over mix

4. pour into lined bamboo tray or lined muffin cups

5. put some coarse sugar on batter to make a cross if you want the cake to crack at the top after steaming

6. steam on HIGH for 20 min (cupcake), 35-40 min (tray) from boiling water

7. check with a skewer if it is cooked