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Friday, August 10, 2012

Steamed Pork Floss Cake

It’s amazing what a modest amount of pork floss can do to perk up a dish. Whether it be the condiment for a bun , porridge or plain tofu, it would always take center stage and steal the limelight .

I remembered my porridge meals which was made up of only this ingredient, the most delightful bowl of   soggy brown. Compared to back then, pork floss now is comparatively  cheaper and comes in many  flavors ( wasabi, seaweed or plain ) and texture ( crispy ,  floss or clumps ).  As far as  pork floss is concerned, life could only get better.

This steamed cake used a modest amount of pork floss so that it could share the stage with the egg  cake base.  It became a tad dry if left overnight which can be rejuvenated with a 2 minute steaming.

This recipe has lots of potential for variation : minced pork, dried pounded shrimps and even ground sesame.   But as for me, I'm good for pork floss anytime.
Makes a  5 inch cake.
Ingredients :

2 eggs
40g caster sugar
60g low protein flour
1/2  tsp baking powder

1/2  cup pork floss

Method :
Combine flours and set aside.
In  a big mixing bowl, whisk eggs and sugar until frothy, 3 minutes. Sift flour and whisk until combined.

In a lined tray , 10 x 10 inch , pour half of the batter and steam, 10 minutes.
Remove tray from steamer, sprinkle floss evenly on steamed surface.
Top with the remaining half of the batter.
Steam again for 10 minutes or until the cake surface is firm and springy.

Cool the cake well before removing cake from tray.


  1. no oil/butter is needed? this recipe looks simple. can try it out :)

    1. You got it - no oil. That's why it tastes best fresh. Gets dry the next day because there is no fat.

  2. I think this would be very nice, almost like pork floss bread.