Today marks the beginning of Lunar New Year and the Year of the Dragon and what better way is there to celebrate than with a delicious Chinese Fortune Cake? Chef Nick Liu, renowned Chef and Partner of DaiLo, recently shared a vegan variation of this traditional favourite at the Interior Design Show with Signature Kitchen Suite.
The star ingredient is Chinese brown sugar which according to Liu is slightly more caramelized and has more molasses flavour than traditional brown sugar. It is served typically for Chinese New Year. He remembers his grandmother making the Chinese Fortune Cake in a big steamer that took up much of the stove. Thanks to the steamer on the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range, you can use your stove top to prep your recipe and cook the main dishes while your dessert bakes in the Steam-Combi oven.
And now for the recipe for Steamed Chinese Fortune Cake:
Steamed Chinese Fortune Cake Ingredients
1/2 cup dark brown sugar (Chinese brown sugar)
1/2 cup hot water
1 cup all purpose flour
2 teaspoons baking powder
Caramelized coconut cream
- Turn on full steam of the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range True Steam-Combi oven feature.
- Place brown sugar in a stainless steel bowl and add the hot water, stir until melted.
- Sift the flour with baking powder together and add the sugar water. Stir the batter well 5 minutes.
- Divide the batter into 4 foil cupcake molds and wait for the steamer to come to peak steam before placing them inside to cook.
- When steamer is ready place the battered molds on a baking tray and place in the steamer. Cover with the lid and continue to steam for around 25 to 30 minutes.
- Turn off steamer and remove cakes on a cake rack to cool.
- Remove from mold and serve while they’re warm.
- Cut them into quarters and garnish with caramelized coconut and fresh berries. Enjoy!
Tip – do not open the oven door or the cakes will collapse.