This Chinese Steamed Cake is so light, airy and spongy! It is quick and simple to make, and a delicious treat for a Chinese brunch. Made with coconut milk and muscovado sugar, the rich taste will leave you craving for more.
Line an 8-inch bamboo steamer with parchment paper. Find a wok or pot that the steamer will fit in snugly, or where it can hover over the wok or pot. Fill the wok or pot with about 2 inches of water, making sure that the water will not reach the bottom of the steamer. Set it aside until the cake batter is done.
In a large bowl, sift together the flour, baking powder and baking soda.
In a medium bowl, using a hand mixer on low speed, beat together the eggs and muscovado sugar for 2 minutes. Add in the coconut milk, butter and vanilla and continue to beat for another minute.
Using a spatula, fold the flour mixture into the egg mixture, being careful not to over mix. Pour the mixture into the steamer and cover.
On medium heat, bring the water in the wok or pot to a simmer. Carefully place the steamer in the wok. Steam for 30 minutes, adding more water to the wok or pot as needed so that it does not dry out.
Remove the steamer from the wok or pot and let it sit for 5 minutes before removing the lid to the steamer. Serve warm.