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My Mom's Steamed Egg Cake ( Kueh Nee Gor)

My mom make her own steamed egg cake for the 9th day of CNY(Pai Ting Gong).It's a must prayer for Hokkien people to give prayer to the God of Heaven.Usually my mom would make 5 steamed egg cake during this special day.My cousin and aunties requested my mom to make this special steam egg cake for them .They said the one they buy at the stall market don't use eggs instead they use baking powder and baking soda to replace eggs.Maybe it's cheaper in cost without eggs,right? I ,as a observer won't miss the chance to ask my mom for this special steam egg cake recipe.
Look at the texture...of "kueh nee goh"..freshly steam..look moist,right?
Another steam egg cake with different coloring
The whole steam egg cake.Chocolate Marble effect.
The red dot is purposely imprint for the prayer.
Still in the wok steaming

Ingrendients:


250gm flour


250gm rough sugar


5 extra XL egg or 7 Large egg


2 tbsp concentrated orange juice


2 tbsp 7-up or Sprite



Method:


1:Sieved the flour set aside.


2:Whisk eggs and sugar for 15 minutes at high speed.Add in 7-up and orange juice before adding flour.Reduce speed to low and immediately removed after all the flour blended well together.


3:Prepared boiling water in a large wok with cover.Scoop half the dough into a prepared parchment paper over a steam basket.


4:Mixed the other half dough with cocoa powder and swirl over the dough in the basket,marble effect as show below.



Note:


Steam for 30 mins at high heat.Do not open the cover while steaming.When adding flour while whisking,the speed must be reduced to low if not the cake is going to be heavy,rough and tough,won't be puffy and light.Or you can just mix the flour manually ,don't let it seat.Also take note that the heat must be high while steaming or else the cake won't come up nicely and puffy.

Good Luck and Happy Baking!!

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13 comments:

Lianne said...
February 19, 2008 at 4:27 AM

I'd love to try them one day. Is it similiar like Huat Kuey?

ICook4Fun said...
February 19, 2008 at 7:00 AM

You mom's Kueh Nee Koh really so very soft and puffy. My mom used to make this too years ago but we will help her beat the eggs and sugar manually. Very tiring job :) We will normally cut down on the sugar and then spread it with kaya. Sinful!!

Little Corner of Mine said...
February 19, 2008 at 11:37 AM

Wow, looks so soft and fluffy! *thumb up*

bigfish_chin said...
February 19, 2008 at 2:32 PM

Waaaah so many types!!! Lovely ~ Lovely ~
Really look like Fatt Gou / Huat Kuih leh! :)

tigerfish said...
February 19, 2008 at 11:53 PM

We call it Huat Kueh back in S'pore and yes...typically used for praying the ancestors etc.

Beachlover said...
February 20, 2008 at 8:32 AM

Imbi&Itchy:
I reconfirm wt my mom she said 'kueh Nee gor" and huat kueh is 2 different cake.There is also Penang "kueh Nee Gor",the recipe is slightly different from her.


Icook4fun:
Yes,I remember yesteryear when we don't have electric mixer,we also used hand to whisk the dough..so far I only try 2 pieces,so many kueh and food to eat now!!


LCOM:
Thank you:)I told my mom u said so!she must be very happy!!


Biffish chin:
Yes,the look like Fatt Gou but taste very differently.Thank you!

tigerfish:
My mom said huat kueh and kueh nee gor is 2 different kueh..yes,I try both,it's different!! one use some many eggs and one use non egg!!

East Meets West Kitchen said...
February 21, 2008 at 12:13 PM

Kueh nee gor and huat kueh, both I like! :)

Puteri said...
February 22, 2008 at 1:49 AM

looks like apam. not apam?

Anonymous said...
April 26, 2009 at 5:34 AM

thanks for sharing yr recipe. can u adv what went wrong cos i tried but no successful. it does not rise and it does not open up at the top.

Anonymous said...
August 5, 2009 at 2:24 PM

I attempted to make a much simpler version. Used pancake mix and got a good kueh like texture. Had a sweet and salty taste which was pleasant - can eat it with a spread. Used 1 serving pancake mix (can make 7 to 11 pancakes), 2/3 cup milk, 1 egg, 2 tablespoons of flour, half cup white sugar, some vanilla essence. Mixed it up manually and then steamed. Managed to get it to 'smile' a bit. Guess if i didn't remove the cover to check it would have been better.

Anonymous said...
September 3, 2009 at 12:51 AM

What are the flour are you using? Self-raising flour? Because im using a normal plain flour, and the texture does not looks like your. Kindly assist.

Jobless Girl said...
May 5, 2012 at 10:19 AM

Thanks for the receipe.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.