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.
40g caster sugar
60g low protein flour
1/2 tsp baking powder
1/2 cup pork floss
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.