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Recipe tutorial: steamed sponge cake

Posted Feb 16 2010 12:00am

What about a dim sum series? I’m thinking of making some “healthified” dim sum recipes since traditional dim sum recipes uses 100% white flour and it is usually high in white sugar.  Any one interested?  ;) Let me know if there is any particular dim sum you’d like to see. I’ll do my best.

So, let me present the steamed sponge cake. I am not sure if you can find these in US, but it is a common breakfast dim sum in shanghai.



  • 4 oz. white flour
  • 2 oz. corn meal (extra fine)
  • 1 oz. barley powder
  • 1 oz. soy bean powder
  • 0.1 oz. active yeast
  • 1/2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 oz. brown sugar
  • raisins for topping




1. Mix the dry ingredients


2. Dilute active yeast in 8 oz. of warm water (about 100F)


3. Add it to the flour and add more warm water (about 1 cup) to get this consistency, semi-watery


4. Let it ferment for an hour in a warm place. It looks like this


5. Add the baking soda diluted in warm water to the mix


6. Put in the recipient that you’ll use to steam it and let it sit for another hour.


7. Add toppings


8. Steam for 35 min and ready to serve! ;)


Note: It might not work if you use all whole grains, it won’t fermented well, so keep the proportion of whole grain to <50% of total flour.

It’s soft, spongy and slightly sweet! I really like it! :D

Q: What’s your favorite chinese dim sum?

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