Millet Steamed Cake

Frankly, there are lots of baked millet flour goodie recipes in the blogospere. But I still prefer something that can carry out the origin flavour of the millet itself. If not mistaken, by steaming it should be the best way and it's gluten free.

And here's what I did.

Ingredients :
(A)
300ml water
260gm sugar
a few pandan leaves

(B)
300ml water
180gm rice flour
100gm millet flour
1/2 tspn salt

(C)
1 tspn instant yeast
1 tbsp lukewarm water

Method :
(1) combine ingredients (B) in a big mixing bowl.
(2) bring ingredients (A) to boil and off the heat then remove the leaves.
(3) pour ingredients (A) into (B) immediately after that and mix well and leave aside.
(4) combine ingredients (C) and set aside.
(5) stir in ingredients (C) to mixture (AB) once (AB) turned lukewarm.
(6) mix well and then let to rest for 1-1/2 to two hours.
*

(7) preheat a steamer and prepare a 11" round tray with oil coating.
(8) place in the oil coated round tray to the steamer once the water is boiling. Leave the tray there for a few seconds before placing in the batter.
(9) finally, steam for 20 mins over high heat.
(10) leave it aside to cool completely before slicing.
*
I'm using the Chinese steamed sugar cake method for this and it works well.

Did you notice the origin yellowish colour of the millet? I can actually smell it too. Guess, what I'm going to make next? I'm not sure yet. Emmm.... probably another surprise! ^_^

Comments

  1. morning lady! I just sent you a comment and then all of a sudden you have another post! I love it! I am trying to put up my award page tonight... maybe tomorrow as I am getting tired... Thank you again for the super sweet award! and you amaze me with all of you goodness that you bake! - ♥♥♥ megan

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  2. Kristy, I love how you make the best out of all the ingredients that you use. What a lovely cake, I haven't tried any like that before. Just seen the ones you've made before. I know if I made it it would not look anything like that!

    I know you are keeping busy, I can't figure out where you find the time to bake!

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  3. wow...looked tasty. Buy from outside normally too sweet :(

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  4. looks so interesting!certainly,steamed is the best way!i wish to try something like this in a day when i'll have your ingredients!

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  5. Interesting... will have to try and make this.

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  6. never ate a steamed cake, never heard of the millet! Amazing!

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  7. This is perfect to soak up some good homemade kaya!

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  8. it looks like rice cake..I have never tried cooking millet..ever. I hope I can find it here so I can try it too.

    Thanks Kristy! :)

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  9. wow, thats an interestig looking cake, you seem to be having a busy baking week :). have anice week end

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  10. Kristy, u seem to have all the time in the world, steaming/baking everyday. Hahaha! I love reading all your recipes :)

    I noted your comments in my blog. Will be more hardworking in producing more recipes. U must visit me more often yah. Hahaha!

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  11. I am throughly enjoying this sweet carnival in your blog! One after another scrumptious recipe! I just want say that Kristy my friend you are Sooooooo Sweet!

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  12. What a neat cake! I've never used millet before - would love to try yours (well, any food of yours, really).

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  13. Kristy...the texture alone looks wicked...somewhat like the inside of a cave. This was a very interesting way to make use of this very healthy grain ;o)

    Flavourful wishes,
    Claudia

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  14. kristy, what is millet flour? Does this taste like the normal 'pak tong koh' that we eat?

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  15. This seems to be just what my coffee needed at this moment! Yum!

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  16. Megan : Thank you very much! I'm looking forward to your upcoming post. That's so kind of you.

    Lyndz : I believe you can do is... Remember the mooncakes you made two weeks back! I am so impressed and I'm sure you can do this as well. ^_^ You're so COOL!

    smallkucing : Basically, steamed sugar cake it has to be sweet. Otherwise, it won't called as white sugar cake! Oh well, that's why homemade is the best cause you can reduce the sweetness of this cake according to your taste. ^_^

    Alison : Wish you luck! And looking forward to your cake soon.

    Penny : Wish you luck and hope you will enjoy this!

    Jelena : Will send you the link after this! So, stay tune.

    3HTummies : Yooo... this is already very sweet! But I don't mind spreading on some kaya. ^_^

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  17. Olive : I'm sure you can find millet flour in Philippine too. I still remember Divina once told me that LOHAs is the most famous organic branding over there and they have all kinds of flour. So maybe you can check them out.

    Peanutts : You too!

    Shirley : Thank you so much for your kind words. See, my neck turning into giraffe neck already! haha.... Maybe one day, Denise & me go visiting you and you cook for us huh! haha....

    Sutapa : Ohhhh... thank you so much for your lovely words. So sweet of you. Please don't bite me huh!

    Belinda : I'm so touched! Guess, you have to drool over these cakes at this moment. I am so so sorry, dear!

    Claudia : Yeah, exactly! Instead, some of them calling this as honeycomb cake. Glad that you like it too.

    Lena : No worries, I'll send you all the links you might need. See you later!

    Emily : Thank you and I think you'll need another cup... hehe..

    Hey, thank you everyone for spending your time here with me today. It's Friday night, 11.45pm over here right now and I'm so exhausted.
    Hope you will all have a fabulous weekend and have fun. Glad you like the cake!

    Blessings, Kristy

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  18. I am not a fan of this but I don't mind that you can send me some for my breakfast.
    Have a great weekend.

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  19. This looks so yummy! I've always love pak tong gor but never tried making it with other ingredients as it's such a "sensitive" kuih.

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  20. GOOD MORNING Kristy, I woke up very early today again hahahah... My mil likes this kueh, I always see her buying but definitely cannot compare with yours :).

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  21. Wow...amazing texture on this. Looks yummy! I've never tried using millet...need to look into it more.

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  22. Amazing and delicious, Kristy. I've never steamed "a cake."I have many challenges.

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  23. Sure Kristy, we can visit one another's place some day. That would be nice!

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  24. Kristy, can I bake this in the oven instead?

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  25. Another yummy steamed cake...I have tried making honeycomb twice and still trying to pluck up enough courage to try again:)

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  26. Anncoo : Haha...By that time, I don't think you will get them in shape.

    Blessed Homemaker : You're right! I don't dare to put in 100% millet flour. So, I only used 40-60!

    Pigpigcorner : Thank you!

    Jess : My goodness, what's going on? That day 5am+... and now even worst. You woke up so early must be very hungry. ^_^

    Karen : Thank you and glad you like it too!

    Claudia : Yeap you're so right! Kristy is so amazing & delicious! hahaha....

    Shirley : Haha... Hey, no pressure huh!

    Elra : Kak, I haven't tried using the oven in this recipe but you can try by using the baked cheesecake or pot de cream method. Cover the batter with aluminium foil and then place the tray to a bigger tray with boiling water. Make sure the tray is hot before you're pouring in the batter. All the best!

    Thank you everyone for stopping by and hope you will enjoy the recipe and have lots of fun in making it.

    Hope you're all having a fabulous weekend.

    Blessings, Kristy

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  27. Jeannie, which honeycomb did you mean? The traditional Ma Lai Go? I've to keep you inform because I'm going to change that recipe soon. Wait till I try it first! Thank you and have a great weekend.
    Kristy

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  28. Millet steamed cake, my favourite!! OMG you're such a good cook la! ;)

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  29. I have not eaten this type of cake for maybe ten years...! Geez, this is a long time ;)! Thanks for showing how it make it at home Kristy :)!

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  30. You can really cook, you know? I don't think I could ever come up with the idea using millet to make this steamed cake.

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  31. I can almost taste this by looking at your pictures-yum!!

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  32. Looks beautiful! I'm so impressed with all your baked/steamed creations! (Especially since I "can't" follow a recipe and know mine would never turn out if I tried to recreate them...)

    Happy Weekend!

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  33. gosh kristy.. do u know i love pak chun koe too? and the wong tong koe as well.. one rm for 3, i used to buy from the market.. so cham..

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  34. It almost looks like a honeycomb, Kristy! I'm fascinated with this recipe.
    Beautiful job!

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  35. Kristy, you're so adventurous! I've never used millet flour before. I like this chinese steamed cake, interesting with millet flour! Cheers & have a great week ahead ya!

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  36. Kristy, does it taste like 'pak tong koh'? Looks like it though.

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  37. Hayley : Thank you!

    Cooking Gallery : You're welcome and hope you will like it too.

    Angie : Thank you. Btw, is millet flour available in Germany?

    Abbey : Haha... I'm so sorry. I think you'll have to drool over this at this moment.

    Andrea : Yes, you can if you think you CAN! Just believe in yourself.

    Claire : Salivating already huh! haha... Claire, I think you can make this too. Only simple ingredients are used.

    Barbara : Yes, it is! And it's a simple recipe.

    Jos : Thank you! And you too.

    Cheah : Yes, it taste exactly like pak thong koh but with extra millet flavour. And it's really fragrant. Millet has a very unique aroma of itself. Maybe you can try cooking with millet some day.

    Thanks everyone for spending your weekend with me and glad you like this lovely goodie too.
    Hope you're all having a fabulous time.
    Cheers, Kristy

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  38. I love that cake's unique texture! It looks like a certain Chinese yeasted steamed cake I blogged about some time ago...

    Cheers,

    Rosa

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  39. This is so interesting. I have never had steamed cake. I love the look it ends with. I can imagine this being delicious.

    Kristy, you are creative and talented.

    Thanks for linking this to MMM. I love seeing you on my blog. Always brings a smile with it.

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  40. Wow, I would have never thought to steam a cake. I have never used millet before either, so I learned two new things in one day. Thank you!

    This would be a great post to link to Midnight Maniac Meatless Mondays.

    ♥ Rebecca Jean
    Midnight Maniac

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  41. This is so neat! Next time I have a Saturday afternoon of kitchen time, I will have to give this a try.

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  42. Chaya : Thank you so much for your lovely words. I'm glad to be apart of your party guest! So sweet of you.

    Rebecca : Millet four is something new to me too! Still trying something new. And glad you like it too.

    PSpoon : Hi there, welcome to my little space and it's a pleasure for having you here with us. Hope you will like the menu and have fun.

    Thanks everyone for stopping by ad spending your time here with me. Hope you're all having a fabulous day.

    Cheers, Kristy

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