Steam Milo Cake by Jaclyn Khaw

Ingredients: 
Self raising flour 120g
Butter 75g
Castor sugar 90g
Eggs 2
Milo 4tbsp

Method:
1) Use 3tbsp of warm water to dissolve milo. Set aside.
2) Beat butter and sugar (about 5 mins). Add eggs one at a time and continue to beat. (not under the fan)
3) Fold in sifted self raising flour. Add in (1) and fold.
4) Pour batter into cup / mould.
5) Steam for 25 to 30 mins.


Used 7 inch square pan

Steam Brown Sugar Huat Kueh by Ivy Cheang

Ingredients: 
Cake flour / all purpose flour 200g
Brown sugar 130g (I prefer less sweet )
Water 150ml
Coconut milk 50ml
Eno plain 1 sachet
Pandan leaf 3

Method:

1. Mix brown sugar, water, coconut milk and pandan leaves in a saucepan. Heat on low flame till brown sugar melts. Let it cool. 

2. Sieve flour and mix with eno.

3. Mix 1 & 2.

4. Put into cupcake liners 80% full. 

5. Steam on high heat for 25 mins.

Steam Butter Cupcake by Fiona Low

Ingredients:
150g butter
130g caster sugar
1tsp vanilla bean paste or vanilla essence
5 eggs
190g self raising flour
1/2 tsp baking powder
1/2 tsp baking sofa (all sifted)
60ml milk
Optional: Fresh orange zest and juice

Method:
1. Cream butter with sugar and mix well.
2. Add egg and mix well.
3. Add self raising flour, baking powder and baking soda, mixing evenly.
4. Pour mixture into a small paper cup at about 80% full.
5. Steam for 20 - 25 minutes.

Steam Black Sesame Huat Kuey by Ivy Cheang

Recipe Link : http://bakingintotheether.wordpress.com/2014/06/17/very-moist-chocolatey-steamed-huat-kuey/

Replaced chocolate with black sesame.

Steam Sweet Potato Muffin with Chia Seed by Jasmine Tan

Makes 5 cupcakes

Ingredients: 
40g uncooked sweet potato (grated)
100g self raising flour
30g caster sugar
60ml fresh milk
1 large egg
1tsp baking powder
1tbsp vege oil
Some chia seed

Method:
1) Lightly hand whisk egg+milk+sugar
2) sift in self raising flour, baking powder and mix till even
3) add in sweet potato and oil, fold till combined
4) pour batter into cupcake cup till 3/4 full
5) sprinkle some chia seed on top
6) steam with medium heat for 15 min

Steamed Cream Cracker Cake by Step Wong

Ingredients:
6 eggs
250g butter
200g caster sugar
300g cream cracker crumbs (I use pingpong brand)

20g cocoa powder / Milo (more fragrant)

Method:
1) Beat butter and sugar until fluffy.
2) Beat in eggs, then add in the remaining ingredients except for cocoa powder and mix well.
3) Pour batter into 3 parts, one of which was added cocoa powder. Stir.
4) Layer a 7" square mould / 8" round mould with greaseproof paper and pour one layer of batter. Steam on high heat for 10-15 minutes. Next, pour in the cocoa flavor batter and steam again for 10-15 minutes on high heat.
5) Finally pour in last batch of batter and steam for 25-30 minutes or until cake is completely cooked.
6) Remove, cool and cut.

For chinese version : http://stepwongkitchen.blogspot.com/2013/05/oo.html

Steam Milo Cupcake by Chrys-j Chin

Makes 5 medium sized cupcakes

Ingredients:
1 large egg
35g brown sugar
1/3 cup of milk - be it full cream or fresh
1 1/2 tsp vco
60g self-raising flour
3 tsp Milo powder
1 tsp milk powder
1 1/2 tsp baking powder

Method:
1. Beat eggs until fluffy.
2. Mix in sugar, mix well.
3. Mix in milk & vco, beat well.
4. Mix in flour & baking powder.
5. Mix in milo & milk powder.

All hand mixing. Make sure mix well. The final texture before steaming shouldn't be so stiff. Do not over-beat.

6. Pour into cupcake mould and steam in medium-high heat for 15 mins or until toothpick is clean.

Steam Cheese Cake by Louis Ho

Ingredients:
3 eggs
100gm sugar
4 slices cheddar cheese
125gm milk
80gm unsalted butter
220gm flour
1 tbsp double action baking powder
1/2 tbsp parmesan cheese

Method:

1. Dissolve cheddar cheese, milk & butter over double boiler. Cool down slightly.

2. With a electric whisk, beat eggs and sugar until thick & fluffy.

3. Whisk in cheese mixture until well blended.

4. Sift in flour and baking powder and fold till combined.

5. Pour batter into a lined 8" round pan. Steam over preheated steamer on medium heat for 30mins. 

6. Cool down in pan for 10 mins before unmoulding. Cool completely on wire rack. 

Note: Best serve within 3 days.

Optional : At the last 5 mins of the steaming process, sprinkle some grated cheddar cheese over the top and continue the steaming.

Steam Cheese Raisin Cake by Cris Chong

Ingredients:
4eggs white (fridge them so it's cool before beating)
3eggs yolk
90g unbleached cake flour
Half bowl of milk (rice bowl type)
Around 1 teaspoon fine sugar
1pcs cheese slice
Organic Raisin cut into small pcs
Little salt

Method:

1. First, beat the cooled egg white with a little salt. Add in sugar in 3 batches while beating. Beat until mixture thick but don't need to beat until hard peak foam.

2. Then add egg yolks into mixture and beat until well combine.

3. Add in milk and cheese slices (I peel into small slices) . Stir from down to up. 

4. Add in flour in 2 batches. Stir from down to up as well.

5. Preheat your wok before you beat the eggs. I put raisins into the mould at the bottom and my mould was the Chinese tea cup type. So just pour in mixture and steam for around 10-15min.

6. Around last 5 min allow little hole opening to release the hot air inside the wok. Then off fire. Wait a while then only open the wok entirely. The cake won't shrink so much this way.

Steam Malay Cake 马来糕 by Wang Xing Hui

Ingredients:
250 g Hong Kong Flour
60 g Custard powder
2 tsp Baking powder
1/2 tsp Baking soda
220 g Sugar
6 Egg
150 ml Corn oil
1/4 tsp Essence vanila
Some yellow coloring (optional, I didn't add)

Method:
1. Sift the flour, custard powder, baking powder and baking soda, set aside.
2. Whisk egg and sugar till fluffy, add in the mix flour and mix well.
3. Rest for 30 minutes, add in oil, essence and coloring. Mix well.
4. Steam for 35 - 40 minutes over high heat.

Double Cheese Steam Cake by Cris Chong Melaka

Ingredients:
3 egg yolks
4 egg white
90g unbleached flour
One cheese slice
Around 20 to 30g cream cheese
1 tsp sugar

Method:
1. Beat egg yolk with cheese slice and cream cheese together. Set aside.
2. Beat egg white until soft peak. Add sugar in 3 batches - total 1 tsp. (You may add more sugar)
3. Mix egg yolk with flour, stir well. Add in egg white batter
4. Preheat steam wok then pour in any preferred mould. (I use chinese tea cup).
5. Steam for 10 to 15 mins. For the last 5 minutes I used a chopstick to allow a small opening in the wok. This is to prevent your cake from collapsing from the temperature change. After turning off the fire, open the lid immediately. Let it cool down for 5 mins before removing.

Pumpkin Muffins by Jenny Wong

Ingredient A
250gm steamed pumpkin flesh
2 eggs
200gm sugar (Note: adjust sugar based on the sweetness of your pumpkin. Less if its sweet, more if its not)
200gm of fresh milk (can opt for full cream milk or evaporated milk)
60gm VCO (can opt for corn oil)

Ingredient B
400gm self raising flour
1.5 tsp of baking powder

Method:
1 -Put ingredient A in a blender and whizz till smoothie about 30 sec
2 -Sift ingredient B
3 -Make a well in the center of the flour mixture and pour in the pumpkin smoothie. Mix with a spatula until well combined and no more lumps.
4 -Spoon the mixture into paper lined steaming cups. Steam on high heat for about 5 minutes (for small size) or 15 minutes (for big size)

Note:
1 -I used the smallest paper cups, yields about 40 small muffin & 8 big muffins
2 -The muffins will "smile" bloom by itself, no need to cut cross

Steam Banana Cranberry Cake (no baking powder) by Cris Chong

Ingredients:
2 eggs
Frozen cranberry (Cook cranberry in a little bit of water and add some sugar as frozen cranberry is sour)
50g unbleached all-purpose (plain) flour, sieved
1 pc banana, mashed
1 teaspoon super fine brown sugar

Method:
1. Beat the 2 eggs with steel wire whisk.
2. Add in sugar and beat until pale yellow. Add flour in 2 batches. Mix well till smooth.
3. Add cranberry juice and banana. Mix well.
4. Preheat steamer and steam for 10 mins.

Steam Moist Chocolate Cake by Chrys-j Chin

Recipe Link : http://missionpossible-sahm.blogspot.com/2011/02/steamed-moist-chocolate-cake.html?m=1

Steam Brown Egg Cake by Jenny Puah

Ingredients:
90g brown sugar
3 large egg
80g vege oil
100g milk/coconut milk
150g cake flour
1 tsp baking powder
1/2 tsp baking soda

Method:

1. Beat sugar and eggs for about 13 mins with medium speed in stand mixer, make sure fold up the sugar at the bottom of the bowl with spatula. 

2. Pour in oil and milk, let it mix for about 20-30 second in mixer till all combine. 

3. Take the bowl out from mixer, sift in flour mixture in portions, fold in till well combine.

4. Strain the batter to a large bowl (lined with baking paper). Let the batter rest for 20 minutes.

5. Boil water using high heat in wok. Steam the cake in high heat for 30 mins.

Steam Butter Cakes by Suzanne Eng

Ingredients:
Egg 2
All purpose flour 160g
Baking powder 1tsp
Sugar 80g
Butter 150g

Method:
1. Beat butter and sugar.
2. Add in egg 1 by 1 till batter become thick.
3. Add in sifted flour and baking powder, stir well.
4. Steam for 25 minutes.

Steam Banana Cake by Alice Chuah

Ingredients:
A.
Mashed banana 250g
baking soda 1 tsp

B.
Egg 3
sugar 50g (original 100g)
self raising flour 130g
salt 1/2tsp

C. 
Whipping cream 50g (original using corn oil, I still have some leftover after doing cheese cake so I replace with it. And I like the milky taste too)

Method:
1. Add baking soda into mashed banana & mix well. Then add in whipping cream.
2. In another bowl, beat egg, sugar & salt till lots of bubbles. Add in flour (sifted) mix till well combine (just mix don't beat).
3. Lastly, add in the banana mixture & mix well.
4. Pour batter into 7" baking pan ( put parchment paper at the bottom) & steam at high heat for 30 mins.

Note:
If using corn oil, add in at the last part before steaming.

Steam Ball Ball Cheese Cake by Mummy Love Jayna

Group A
3 eggs
150g sugar (I cut to 120g)
Pinch of salt
2tbspn lemon juice
1 nos lemon zest

Group B
125g cream cheese
150g milk

Group C
80g melted butter

Group D
250g cake flour
1tbspn double action baking powder

Note: I only make 1/3 of the recipe above and can make 10 mini muffins

Method:
1. Whip A until sugar dissolves and slightly thicken.
2. Cook B over double boiler until cheese melts. Add in C, mix till well combined.
3. Add into A, mix until well blended.
4. Fold in sieved D, mix till well blended.
5. Pour into mini muffin mould.
6. Steam on high heat for 15 -20 mins.

Steam Pumpkin Cake by Siew Kuan Lee

Ingredients:
(A)
4 tbsp oil
6 pips garlic, chopped
60g+ dried prawns, chopped

(B)
600gm pumpkin,shredded
300gm rice flour
60gm tapioca flour
1000ml (4 cups) water
1 tsp salt & pepper
1/2 tsp five spice powder
1 tbsp chicken stock, optional

Method:
1. Fry ingredients (A) together.
2. Mix in ingredients (B).
3. Steam for 45 mins.

Steam Cream Crackers Cake by Diana Ng

Ingredients:
200g cream cracker (finely grind)
150g margarine
110g sugar
1 tablespoon condensed milk
3 eggs
A pinch of salt

Method:
1. Bring water to boil (for steaming later).
2. Cream butter & sugar till light & fluffy.
3. Add in condensed milk, salt & cream thoroughly.
4. Add in egg one by one.
5. Use spatula to fold in cream crackers till well blended.
6. I pour the mixture in a plate which has depth and steam it in my rice cooker.