If you like banana bread you will love the mango rendition of the popular loaf. It is moist, dense and with the addition of some chai spiced crème anglaise, it is what a comfort food should be – amazingly moreish. Plus it’s a mix and steam batter so it’s extremely quick and effortless to prepare.
The concept of cake steaming is quite popular in various Asian cuisines, and with only 1 day left of the Royal Selangor Get Your Jelly On challenge, I have finally worked up the courage to try it out. It would be inappropriate not to, since I have showcased a whole range of possible uses for the Royal Selangor jelly mould, which is also perfectly safe to use for steaming.
To get the steaming action going, I needed to recover my wok lid from storage, where it has been sitting for the past 5 years. Compared to the somewhat “tanned” and battered steamer, it still looks shiny and new. And despite the steamer being a throwaway, my first attempt at a steamed cake has been a success!
Judging from the state of my bamboo steamer, you have probably guessed – correctly I might add, that I have never steamed a cake before in my life. It’s ok, I now know the secret to not burning the living daylights out of the quasi bamboo basket, so you’re safe.
Giveaways – now closed
To win an Olympus VG-110 camera: comment on any of the 30 Royal Selangor Get Your Jelly On challenge posts on my blog – multiple entries allowed. Camera giveaway is open worldwide! Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.
To win the Cuisinart ice cream maker: enter here.
Makes 1 cake
Steamed mango cake with chai crème anglaise
You could use a store-bought chai tea mix for this, or make one yourself by grinding some cloves, cardamom seeds, star anise and cinnamon to a fine powder. You could also serve this with custard diluted with a little milk and spiced with the same blend instead.
For the mango cake:
- 70g plain flour
- 80g mango flesh, diced very finely
- 1 egg white (reserve yolk for the anglaise, below)
- 1 tbsp icing sugar
- 1 and 1/2 tsp baking powder
- 2 tsp oil + oil spray to grease
For the chai crème anglaise:
- 1 egg yolk
- 80ml milk
- 20g caster sugar
- 1 tsp chai spice powder
To make the mango cake: place all ingredients in a bowl and mix well to combine. Place the jelly mould upside down into a heat-proof mug. Line with some baking paper and spray the paper with oil spray. Spoon batter into the lined mould.
To set up your wok steamer: place your bamboo steamer into the wok. Pour enough boiling water to come just to the parts of the steamer that are touching the wok (otherwise yours will get tanned too). Place the mug with the mould into the steamer and cover with lid.
Steam the cake for about 30 minutes, or until a skewer tester comes out clean. In the meantime, prepare the crème anglaise.
To make the crème anglaise: place milk, chai spices and half the sugar into a saucepan and slowly bring to a boil. Meanwhile, whisk the egg yolk and remaing sugar in a heat-proof bowl until the mixture becomes pale and thick.
Pour the boiling milk into the egg yolk mixture, whisking continuously, then pour the mixture back into the saucepan. Cook over very low heat, stirring with a wooden spoon until the mixture thickens, enough to coat the back of the spoon – do not let it boil. When you run your finger through, it should leave a trace. Take off the heat, and stir occasionally to prevent ‘skin’ from forming.
To serve: remove cake from the mould and peel the baking paper off. Place on your serving plate and pour around the crème anglaise. Both the cake and the sauce can be enjoyed warm or cold.