Okay! My sister, her husband and their five kids came over all the way from KL almost a week ago with my dad. We had already cooked for lunch when my sister called, so we served them what was already prepared. The only thing to make was something for tea.
As usual, the hectic schedule at work has slowed down my blogging somewhat and so entries seem to be a little late. People will never believe the amount of work a teacher has to do and the hours he has to clock in. This teacher clocks in at 7.05 am. Work begins as early as 7.20 a.m. and end at 5.00 p.m. most times. Plus the professional term 'teacher' is an understatement because teaching now comprises only 50% of a teacher's work load.
Okay, okay! I'm letting off some steam, I know! But, I have to do it some time or rather! Anyway, back to the Steamed Corn Cakes.
- 5 eggs
- 150 g superfine flour (I used AP)
- 1/2 tsp baking powder
- 200 g caster sugar (I used brown sugar)
- 2 tbs condensed milk
- 200 g cream of corn
- 1 tsp vanilla extract
- 1/2 tbs ovalet
- 1 tbs water
- Pinch of salt
Boil some water in a steamer. Beat the sugar, egg, ovalet and water until thick and pale. Add the condensed milk. Stir in flour until well mixed. Fold in cream of corn, salt and vanilla extract. Divide mixture into 3 parts. Mix one part with yellow food coloring. Grease and base-line an 8-inch round cake tin. Pour one portion of the plain mixture into the tin and steam for 20 minutes. Test for doneness, then pour over the yellow portion and steam for another 20 minutes. Similarly with the last portion. Once cooked, leave to cool for five minutes, then slice into portions and keep covered to maintain moistness of the cake.
N.B. Recipe courtesy of Madam Zubaidah Che Pa.