Black Sesame and Red Bean Steamed Cake
This steamed cake combines the rich aroma of black sesame with the sweetness of honeyed red beans, creating a chewy, soft, and dense texture. The recipe uses less oil and sugar, requires no oven, baking powder, or cream of tartar, and uses natural lemon juice to help stabilize the meringue. You can easily make this healthy and delicious dessert using an electric steamer.
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🍳 Cooking Flow
Separate egg whites and yolks; whisk yolks with mashed banana, cake flour, cornstarch, and rich soy milk to form a batter → Beat egg whites with sugar, salt, and lemon juice until stiff peaks form → Gently fold the meringue, black sesame powder, and avocado oil into the yolk batter using a cutting and folding method → Pour half of the batter into a deep bowl lined with parchment paper, add a layer of honeyed red beans, pour in the remaining batter, and tap to release air bubbles → Place in an electric steamer covered with parchment paper on top; steam for 20 minutes from the moment steam rises, then remove, peel off the top paper, cool completely, and slice
Cooking Steps
Brief Cooking Order
Separate egg whites and yolks; whisk yolks with mashed banana, cake flour, cornstarch, and rich soy milk to form a batter → Beat egg whites with sugar, salt, and lemon juice until stiff peaks form → Gently fold the meringue, black sesame powder, and avocado oil into the yolk batter using a cutting and folding method → Pour half of the batter into a deep bowl lined with parchment paper, add a layer of honeyed red beans, pour in the remaining batter, and tap to release air bubbles → Place in an electric steamer covered with parchment paper on top; steam for 20 minutes from the moment steam rises, then remove, peel off the top paper, cool completely, and slice
Introduction
This steamed cake combines the rich aroma of black sesame with the sweetness of honeyed red beans, creating a chewy, soft, and dense texture. The recipe uses less oil and sugar, requires no oven, baking powder, or cream of tartar, and uses natural lemon juice to help stabilize the meringue. You can easily make this healthy and delicious dessert using an electric steamer.
Step 1
Separate the egg whites and yolks from the 4 eggs. Place the whites in a clean, dry, and oil-free bowl.
Step 2
Add 150g of banana to the yolk bowl, and use a whisk to thoroughly mash the banana and mix it with the yolks into a uniform paste.
Step 3
Sift 60g of cake flour and add it to the banana-yolk mixture.
Step 4
Add 15g of cornstarch and slowly whisk until no dry flour remains and the batter becomes smooth with some resistance.
Step 5
Pour in 70ml of rich soy milk (approx. 5.5 degrees density) and mix well into a smooth yolk batter.
Ingredients List
Important Notes
⚠️ When separating eggs, the egg whites must not contain any egg yolk or water/oil, as this will prevent proper whipping.
💡 This recipe contains no baking powder or cream of tartar; adding 1 tablespoon of fresh lemon juice helps stabilize the structure of the meringue.
🍳 When combining the batter and meringue, be sure to use a 'bottom-up' cutting and folding motion with a steady rhythm to avoid over-mixing, which causes the meringue to deflate.
⚠️ Before steaming, cover the surface with a piece of parchment paper to prevent steam condensation from dripping onto the cake, which can cause it to collapse or become soggy.
⏱️ The 20-minute steaming time should be counted from the moment you see steam rising; ensure there is sufficient water in the outer pot to prevent the switch from popping up too early.
✨ After steaming, the top parchment paper must be removed while still hot. If you wait until it cools, it may stick to the cake surface. It is recommended to let the cake cool completely before slicing for the best texture and shape.
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