Steamed Milk Cake is a delightful, soft, and spongy dessert that’s light on the stomach yet rich in flavor. Unlike traditional baked cakes, this unique recipe relies on steam to gently cook the batter, resulting in a moist texture and smooth crumb. This cake has its roots in Asian kitchens, where steamed desserts are popular for their simplicity and health benefits.
With a subtle sweetness and the creamy goodness of milk, it’s perfect for breakfast, tea time, or as a light dessert after meals. The best part? It doesn’t require an oven, making it ideal for those who want to create a homemade cake without any special baking equipment. Whether you’re a beginner in the kitchen or an experienced cook, this steamed milk cake recipe offers a foolproof way to enjoy a healthy, fluffy treat that everyone will love.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup full cream milk (room temperature)
- 1/2 cup sweetened condensed milk
- 1/4 cup powdered sugar (adjust to taste)
- 2 tbsp melted unsalted butter or neutral oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp lemon juice or white vinegar
- A pinch of salt
Instructions
- Prepare the Steamer
Fill a large steamer or a wide, deep pan with water and bring it to a boil. Place a wire rack or a trivet inside the pan to hold your cake tin above the water level. Cover the lid with a kitchen towel to prevent water droplets from falling onto the cake during steaming. - Grease the Cake Tin
Grease a 6-inch or 7-inch round cake tin with butter or oil and line it with parchment paper at the bottom. This will ensure easy removal of the cake once it’s cooked. - Sift the Dry Ingredients
In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and a pinch of salt. This step helps in incorporating air and removing any lumps for a smooth batter. - Mix Wet Ingredients
In another large bowl, combine the milk, condensed milk, powdered sugar, melted butter, and vanilla extract. Whisk well until everything is evenly blended. The sugar should dissolve completely. - Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients while whisking continuously to form a lump-free batter. The consistency should be thick but pourable. Do not overmix, as it can deflate the batter. - Add Lemon Juice or Vinegar
Stir in lemon juice or vinegar. This activates the baking soda, helping the cake rise well and giving it a tender crumb. Mix it quickly and pour the batter immediately into the prepared cake tin. - Steam the Cake
Place the cake tin in the steamer or pan, cover with a tight-fitting lid, and steam over medium heat for 30 to 40 minutes. Avoid opening the lid frequently as it can affect the rise of the cake. - Check for Doneness
After 30 minutes, insert a toothpick or skewer into the center of the cake. If it comes out clean or with dry crumbs, the cake is done. If not, steam for an additional 5 to 10 minutes. - Cool and Unmold
Once cooked, remove the cake from the steamer and allow it to cool in the tin for 10–15 minutes. Run a knife along the edges, invert onto a plate, and peel off the parchment paper. - Serve and Enjoy
Slice and serve the steamed milk cake warm or chilled. It pairs beautifully with a cup of tea or can be topped with honey, chocolate drizzle, or fruits for extra indulgence.