Steamed Milk Cake is a traditional Asian dessert known for its soft, fluffy texture and mildly sweet flavor. Unlike baked cakes, this delicacy is cooked using steam, which keeps it moist and airy without the use of oil or butter.
Commonly found in Chinese, Thai, and other Southeast Asian cuisines, it is often served during festive occasions or as a tea-time treat. The charm of Steamed Milk Cake lies in its simplicity—minimal ingredients, no oven required, and a melt-in-the-mouth feel that’s unforgettable.
This cake is especially popular among those who prefer light, less sugary desserts and is perfect for people who follow a low-fat or non-greasy diet. Whether you’re new to steamed desserts or looking to expand your repertoire, this recipe is a must-try for anyone who enjoys soft, custard-like cakes with a subtle sweetness and creamy milk aroma.
Ingredients
- 1 cup full cream milk (warm)
- 1 cup sweetened condensed milk
- 1/2 cup all-purpose flour
- 1/4 cup cornflour (cornstarch)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract or rose water (optional for flavor)
- 1 tbsp sugar (optional, if you prefer it sweeter)
- Butter or oil for greasing the pan
Instructions
- Prepare the Steamer: Fill a large pot or steamer with water and bring it to a gentle simmer. Place a rack or ring inside to elevate the cake tin above the water. Cover the lid with a cloth to prevent condensation from dripping onto the cake.
- Grease the Cake Tin: Lightly grease a round or square cake tin with butter or oil to prevent sticking. You can also line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a mixing bowl, sift together all-purpose flour, cornflour, baking powder, and salt. This helps to remove lumps and ensures an even, fluffy texture in the final cake.
- Combine the Wet Ingredients: In another bowl, combine the warm milk and sweetened condensed milk. Mix well until smooth. Add vanilla extract or rose water at this stage if you’re using them.
- Form the Batter: Gradually add the dry ingredients into the wet mixture while stirring continuously to avoid lumps. Whisk until a smooth and pourable batter is formed. The consistency should be similar to pancake batter—thick but flowing.
- Pour into the Tin: Pour the prepared batter into the greased cake tin. Tap the tin gently on the counter to remove any air bubbles.
- Steam the Cake: Carefully place the cake tin inside the steamer. Cover and steam on medium heat for 25–35 minutes, depending on the thickness of your cake. Do not open the lid frequently, as the steam must remain consistent for the cake to rise properly.
- Check for Doneness: Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is ready. If not, steam for another 5 minutes and check again.
- Cool Before Serving: Once done, remove the cake from the steamer and let it cool in the tin for about 10 minutes. Run a knife around the edges to loosen it, then turn it out onto a plate or cooling rack.
- Serve and Enjoy: Cut into slices and serve warm or chilled. It pairs wonderfully with fresh fruit, honey, or even a cup of green tea.