Chinese Steamed Egg Cake | Kuey Neng Ko
Last Monday, after pilates class, I had some three-hour free time before picking Sonia up from school. I contemplated between taking a nap and steaming Kuey Neng Ko. Well, I was really tired (since I managed to sleep for only five hours last night) but I chose the later.
My grandma used to make Kuey Neng Ko for us to eat but ever since she passed on, I’ve never eaten one anymore (hmmm, maybe I did, once, made by my 姑姑). 姑姑’s Kuey Neng Ko is luscious but I still missed grandma’s cake. I remembered how she scolded us when we spoke of anything that could possibly “resulted” in a crack less cake or a “bald” head. There were lots of taboos and pantang larang!
I missed her! And I want to do something that reminds me of her presence.
There you go, my version of Kuey Neng Ko…
It is relatively easy to make this cake, except it requires A. LOT. OF. ARM. STRENGTH. No pun intended.
Here is a list of ingredients you need:
- 9 large eggs
- 500g of caster sugar
- 500g of flour
- 200ml of F&N ice cream soda
- Beat eggs and sugar till fluffy and batter turned thick and pale (I didn’t have an electrical mixer so I did it by hand. Boy, it was really tiring. I couldn’t feel my hands after beating the eggs!!!)
- Sift flour and soda drink into the mixture of eggs and sugar
- Pour the cake batter into little cup cake sleeves
- Sprinkle sugar on the surface of the cake batter to form a cross (this is essential to create a crack effect, and do this fast, otherwise the sugar tend to sink).
- Steam over high heat for about 15 minutes (steam longer if your cake is bigger)
- Serve after slightly cooled
My version of Kuey Neng Ko wasn’t as yummy as grandma’s or 姑姑’s but they were…. edible lah~ For the least, no one had diarrhea from eating my cake 😉 And most importantly, both my children love eating the Kuey Neng Ko I cooked!