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 siew yuk (Chinese roast pork) since my dad got some from the market that day.
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.
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?
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 siew 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 siew 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
5 small shallots cut to pieces
6oz minced pork
3oz siew 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.
5 cold eggs (large)
1/2 teaspoon salt
7.5oz super fine flour
3 tablespoons evaporated milk
1 tablespoon ovalett
1 teaspoon baking powder
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.