A Beautiful Bloom 开花鸡蛋糕
Recipe source : Adapted from Y3K Issue 40 1/2 2008
"Fatt Koe" or "Huat Kueh" is a heritage food. Both words in the Cantonese dialect as well as the Hokkien dialect connote to increasing abundance of wealth. The rising of the cake which causes the bun to break or "smile" is a symbolic gesture of prosperity and good wishes. Hence, this bun is a festive food traditionally offered on the Chinese alter table with the hope of bringing good tidings and wealth!
I prepared this and Tang Yuan (Glutinous Rice Balls) in conjunction with the celebration of Winter Solstice or 冬节
6 chilled eggs
180g castor sugar
2/3 tsp spoon cake improver ( I did not use this)
260g superfine flour
2/3 tsp double action baking powder
50ml 7-Up or aerated water
Ingredients D1 tbsp castor sugar
Utensils and Materials
1 big sheet of grease-proof paper
7 inch mould
1. Fill a steamer with water and pandan (screw-pine) leaves.
2. Beat ingredients A until white and thick consistency.
3. Pour No. 2 into a big bowl and add in ingredients B in small batches and fold.
4. Add in ingredient C and mix to a thick batter.
5. Line a mould with grease-proof paper. Leave extra paper surrounding the mould.
6. Pour in No. 4. Use a spoon to dust ingredient D on surface to form the word 人.
7. Wipe the steamer cover dry. Place the mould and batter into the steamer.
8. Steam over high heat for 30 to 35 minutes.
9. Insert a skewer to check whether it is thoroughly cooked. There should be no batter bits clinging to the skewer if it is.
10. Print some red food colouring to form designs.
11. Trim off the excess grease-proof paper.