Food can bring back some fond memories; Chef Nick Liu teaches us to make this delicious and nostalgic dish.

Ingredients

1/2

Cup Dark brown sugar, (Chinese brown sugar)

1/2

Cup Hot water

1 cup

flour

2 tsp

baking powder

Salted butter, To garnish

Instructions

1. Place a steamer with water on the stove on high heat and allow it to come to a boil. Tip - Make sure the water level is just below the steam tray. You do need a lot of water.
2. Place brown sugar in a stainless steel bowl and add the hot water, stir until melted.
3. Sift the flour with baking powder together and add the sugar water. Stir the batter well for 5 minutes.
4. Pour and divide the batter into 4 foil cupcake moulds and wait for the steamer to come to peak steam before placing them inside to cook.
5. When the steamer is ready, place the battered moulds evenly spaced into the steamer, cover with the lid and continue to steam for around 20 to 25 minutes. Tip - Do not peek! Leave the lid on for the whole 20-25 minutes or the cakes will collapse.
6. Turn off the steamer and remove the lid carefully. Place cakes on a cake rack to cool.
7. Remove from mould and enjoy while they’re warm. Cut them into quarters and garnish with a cube of salted butter

   

Nutrition