Line Brown & Cony Steam Cake

I'm sharing another design for steam cake I made sometime back. Oops, I know I'm a little slow when it comes to updating the blog. -_-



Brown and Cony steam cakes made using Morinaga pancake mix. If you can't get hold of the pancake mix, you can click HERE to refer to my previous recipe instead.


These were made during the school term and my boys had them for snacks and also brought them to school for recess the following day. Recipe for both designs are below.

CONY STEAM CAKE

Ingredients:
(makes 4-5 steam cakes)
150g Morinaga pancake mix
2 small eggs
30g sugar
45g milk
45g plain yoghurt
20g unsalted butter, melted
1 tsp baking powder
1/2 + 1/2 tbsp plain flour
1/2 tbsp cocoa powder
a little Wilton pink icing paste
a little Wilton red icing paste

Method:

1. Whisk egg and sugar in mixing bowl.

2. Add in yoghurt and milk till well blended.

3. Stir in melted butter.

4. Sift in pancake mix and baking powder and fold till well blended. Set aside 1 tbsp of the mixture and fill it in a pipping bag, you will need it for step 11 later.

5. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of flour. Add on some pink colouring using toothpick,  mix well. Spoon in pipping bag.

6. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of dark cocoa powder,mix well. Spoon in pipping bag.

7. Scoop 1 tbsp of batter from step 4, add in 1/2 tbsp of flour. Add on a little red colouring using toothpick. Mix well. Spoon in pipping bag.
8. Fill cupcake cups with remaining mixture, fill till around 70% full. Tap cups lightly to remove air bubbles.

9. Pipe on Cony details. Do not throw away the pink batter after this step, you still need it for step 11.

10. Steam cupcakes over preheated steamer on low heat for 12 minutes. When steaming, please cover pot lid with a cloth, to prevent water from dripping onto the cakes and spoiling the designs. 

11. Pipe out ears using white batter from step 4 and pink batter from step 9. Pipe on a tray lined with baking paper, steam for around 3 minutes.

12. Make a cut with a knife on the cake, so that you can slot in the ears.

BROWN STEAM CAKE

Ingredients:
(makes 4-5 steam cakes)
150g Morinaga pancake mix
2 small eggs
30g sugar
45g milk
45g plain yoghurt
20g unsalted butter, melted
1 tbsp cocoa powder
1 tsp baking powder
1/2 tbsp plain flour
1/2 tbsp cocoa powder
a little pink food colouring

Method:

1. Whisk egg and sugar in mixing bowl.

2. Add in yoghurt and milk till well blended.

3. Stir in melted butter.

4. Sift in pancake mix, and baking powder and fold till well blended. Scoop out 3 tbsp of batter to be used in step 5, 6 and 7. Add in cocoa powder and mix well. Set aside 1 tbsp of the mixture and fill it in a pipping bag, you will need it for step 11 later.

5. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of flour. Add on some pink colouring using toothpick,  mix well. Spoon in pipping bag.

6. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of dark cocoa powder,mix well. Spoon in pipping bag.

7. Scoop 1 tbsp of batter from step 4, add in 1/2 tbsp of plain flour. Spoon in pipping bag.

8. Fill cupcake cups with remaining mixture, fill till around 70% full. Tap cups lightly to remove air bubbles.

9. Pipe on Brown's details. Do not throw away the dark brown batter after this step, you still need it for step 11.

10. Steam cupcakes over preheated steamer on low heat for 12 minutes. When steaming, please cover pot lid with a cloth, to prevent water from dripping onto the cakes and spoiling the designs. 

11. Pipe out ears using brown batter from step 4 and dark brown batter from step 9. Pipe on a tray lined with baking paper, steam for around 3 minutes.

12. Make a cut with a knife on the cake, so that you can slot in the ears.