Steamed Pork Cake

When fellow ex-blogger Jason Mumbles tweeted about a cake that his mom is making called Steamed Pork Cake, that got some of us; Twitter followers REAL curious. I’ve never heard nor seen anything like it before. It’s indeed unique and interesting. Thank you Jason for posting the recipe. You’re so kind. 🙂

The actual recipe calls for chicken but I have to agree with him, pork is the best! For my version, I added siu yuk (Chinese roast pork) since my dad got some from the market that day.

My version of Steamed Minced Pork+Siu Yuk Cake.

Okay, let’s cook and bake (aka steam). You don’t need an oven for this cake.

First, chop siu yuk in smaller size. Put aside.

Add all the required seasonings to the minced pork. Mix well.

Stir-fry the marinated minced pork until well done. Put aside to let it cool.

Now for the cake making…

This cake uses ovalett.

I’ve never heard nor dealt with ovalett before. From what I learned, ovalett is a cake stabiliser/emulsifier. It’s basically used for making sponge cake and steamed cake. Its function is to create a soft and smooth cake.

Combine all ingredients and beat in one direction until stiff and smooth. That’s it.

Now pour 1/2 of the cake mixture and 1/2 of the pork fillings to a greased tin. Steam for 15 minutes.

This is the outcome of the ‘semi’ done cake. Not sure why my cake formed so many mountains! Haha

Now add the rest of the cake mixture and pork fillings. I left some pork fillings for garnishing the cake top later. Steam for another 15 minutes. Let it cool.

That’s it. Simple yes?

The smell of the minced pork in the cake was intoxicating (so aromatic!). My cake texture is quite dense though.

Mom, me (and my dog) love this cake. However my dad who’s the no. 1 pork lover in the house didn’t really fancy it. He said it’s sweet and salty. Guess I shouldn’t have added siu yuk (salty) and should have added the full 2 tablespoons of dark soy sauce. But then again my dad argued that cake and pork should never be mixed together (it’s against the law). Cake + fruits = Yes but cake + meat = No. Hahaha (I should have ask my dad: What about char siu pau? LOL)

For me there is no such law. As long as something is good whether the combo is weird, nothing beats good food. A caution though, I was pork-out (pork sickness) the next day from eating this.

Note: The cake gets hard as it sits longer, so it’s better to finish everything within 12 hours.

Can you see my dog’s saliva? The moment I brought the cake out from the kitchen, he came running to me and was barking non-stop. Headache! He wanted his share. Haha! Unfortunately I couldn’t feed him the pork as it contains onions. He tried the cake though.

Steamed Pork Cake
Adapted from Jason Mumbles

Pork Fillings
5 small shallots cut to pieces
6oz minced pork
3oz siu yuk (Chinese roast pork) – optional
2 tablespoons dark soy sauce (I used 1 tablespoon)
2 tablespoons light soy sauce
1 teaspoon pepper
1 tablespoon corn flour
1 tablespoon oil
I skipped the Ajinomoto (MSG) and added 1 teaspoon of sesame oil.

Mix everything in a bowl. Fry in a wok till well done.

Cake Mixture
5 cold eggs (large)
1/2 teaspoon salt
6oz sugar
7.5oz super fine flour
3 tablespoons evaporated milk
1 tablespoon ovalett
1 teaspoon baking powder

Method:
1. Beat all ingredients until stiff and smooth. Make sure you beat in the same direction.

2. Put 1/2 of cake mixture on a paper lined and greased tin and 1/2 of pork fillings. I used 9″ cake tin.

3. Steam for 15 minutes. Take out and add the rest of the cake mixture and pork fillings. I left some pork fillings to garnish the cake top.

4. Steam for another 15 minutes. Let it cool and it’s ready to be served.