Honey Cake Chinese Desert Food

HONEY CAKE CHINESE DESERT

Steps:

• Add eggs, sugar, honey and oil to mixer and beat until everything has dissolved. The mixture should be a light creamy colour.
• Sift flour and baking powder into the mixture from step 1. Add vanilla extract, almond and sesame into the mixture and mix everything evenly.
• Put a couple sheets of baking paper into a square baking tray (20cm x 20cm x 3 cm) and pour the cake mixture into it. Set the oven at 150C and bake for around 35 minutes.

MA LAI GO CHINESE STEAMED CAKE

Steps:

• Add 3 large eggs, ¼ cup vegetable oil, and ¾ cup lightly packed dark brown sugar to a mixing bowl. Use an electric mixer, and beat on high for 5 minutes until well-combined and fluffy.
• Scrape the bottom of the bowl and add 1½ teaspoons vanilla extract, ⅓ cup evaporated milk, and 1½ tablespoons custard powder. Beat for 1 minute.
• Sift 1 cup cake flour, ⅛ teaspoon salt, and 3½ teaspoons baking powder. Fold into the batter gently until incorporated. Try to break up any large lumps, but don't overwork the batter--some smaller lumps are okay!
• Let the batter sit for 30 minutes. The dry ingredients absorb, and the baking powder has a chance to do its thing. While the batter is resting, line a 9 inch bamboo steamer basket with parchment paper. You can also use a 9 inch cake pan greased with vegetable shortening or butter and lightly coated with all-purpose flour. Lightly buttering and flouring the metal cake pan is important step, even if it is non-stick!
• Gently stir the batter again in a folding motion-just enough to ensure the batter is mixed uniformly, but not too much since air pockets have already started to form in the batter. You will also see that the batter has thickened and most lumps have disappeared.
• Pour the batter into the bamboo steamer basket lined with parchment paper or your prepared cake pan. Let the batter sit and settle for another 10 minutes while you heat up your steamer.
• Place the Ma Lai Go into your steamer setup of choice, and steam on medium high heat-for 30 minutes if using a bamboo steamer, and 35 minutes if using a metal cake pan. To find out if the cake is done, insert a toothpick in the center of the cake. If it come out clean, then it's done. Transfer to a baking rack and slice once cooled slightly.

MOIST HOLIDAY HONEYCAKE

Steps:

• Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
• In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
• Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

FIJIAN HONEY CAKE

Steps:

• Preheat the oven to 350°F.
• Coat a 9" x 5" loaf pan with nonstick cooking spray.
• In a large bowl, combine all the ingredients except the almonds and beat until well blended.
• Pour the batter into the loaf pan and sprinkle with the almonds.
• Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
• Allow to cool for 10 minutes then remove from pan to wire rack to cool completely.