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{Day 29} Steamed mango cake with chai crème anglaise

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.

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20 comments

Three-Cookies October 29, 2011 at 10:43 am

Nice, so its possible to use the mould for steaming but not the oven

Reply
Tammy October 29, 2011 at 11:46 am

Love mango! Great to see you can use the mould for steaming.

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Timothy R October 29, 2011 at 11:48 am

Flavours f this dish are so simple but amazing! Can’t wait for the finale now.

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Sharni October 29, 2011 at 11:49 am

Yum! Going to make this tonight, what other container could I use instead of the mould?

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Rufus' Food and Spirits Guide October 29, 2011 at 1:31 pm

Fabulous. Great pictures too!

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Christine October 29, 2011 at 1:31 pm

The Chai Creme Anglaise is a lovely twist.

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Erin@TheFoodMentalist October 29, 2011 at 4:34 pm

Looks stunning! Yum

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Nic October 29, 2011 at 6:34 pm

Mango cake sounds amazing. I’ve never steamed a cake eithe…

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Mel October 29, 2011 at 6:35 pm

Yummy, looks great in that shape. Very inventive.

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Anne S October 29, 2011 at 6:36 pm

Chai custard??? Awesome!!!! Mango cake looks beautiful.

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Just A Smidgen October 30, 2011 at 3:08 am

This looks so delicious! I have really enjoyed this series of recipes:)

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Ming October 30, 2011 at 3:28 am

This one, I would definitely make ‘cos I love mangoes!

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Sissi October 30, 2011 at 3:32 am

Even though I know many English puddings are steamed, I have never tried steaming a cake. Your result looks so intriguing, I think I will try steaming a cake one day. Chai and mango sound like an ideal pairing.

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rsmacaalay October 30, 2011 at 4:48 am

Mango is my favourite fruit so this will be on the to to list soon.

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Ben October 30, 2011 at 12:05 pm

Gorgeous cake! Love the presentation in the steamer. Very creative.

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Smartie Pants October 30, 2011 at 12:07 pm

I wonder, could you use other fruit for this?

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Wholesome Cook October 30, 2011 at 12:24 pm

I’m pretty sure you could. Banana, berries and apple would all be great.

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Angela O October 30, 2011 at 12:09 pm

Looks so pretty! And yay for chai custard. Your flavour combinations are really good.

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Sharn October 30, 2011 at 2:57 pm

The flavour combinations here fascinate me. I can’t wait to try making the chai creme anglais! I can almost smell it now!

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Ally October 31, 2011 at 3:52 am

Incredibly drool-worthy. Goodness!
(Also, again with the lovely pictures! Not just the picture, even, but the set up for it. I wish I had your eye!)

Reply

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