I’ve always been a fan of sweet, fluffy steamed cakes, and this brown sugar cake never fails to impress. It’s moist, light, and subtly sweet with the perfect hint of brown sugar. I promise it’ll be a treat you’ll want to make over and over again!
Steamed Brown Sugar Cake
This steamed brown sugar cake holds a special place in my heart—it’s a recipe that brings back fond memories of my childhood.
My mother used to make this cake often, and I remember how it filled the house with such a comforting, sweet aroma. It was always a treat I looked forward to.
Now, I make this cake for my own children, and they love it just as much.
They often ask for more, especially when they catch the smell of it steaming away in the kitchen.
This brown sugar cake has a perfect balance—it’s soft and fluffy like the traditional Brown Sugar Fa Gao (Chinese Prosperity Cake) but with the slightly chewy texture of Ma Lai Gao.
Tips:
For the best results, I highly recommend using high-sugar tolerant yeast.
Brown sugar contains a high amount of molasses, which can sometimes interfere with the yeast’s ability to rise. Using yeast that’s designed for high-sugar environments ensures the dough will rise properly and maintain its light texture.
After you dissolve the brown sugar into the hot water, be mindful of the temperature.
The mixture will be quite warm, so allow it to cool to about 35-40°C (lukewarm, or not hot to the touch) before adding the yeast. This is the optimal temperature for activating the yeast—if the liquid is too hot, it will kill the yeast.
I use 6-inch chiffon cake molds for this recipe, and the amount of batter is just right to make two cakes.
If you don’t have these specific molds, any similar-sized mold will work—just adjust the steaming time slightly if needed.
Ingredients:
- 150g brown sugar
- 500g hot water
- 5g high-sugar tolerant yeast
- 400g all-purpose flour
- 100g tapioca starch
- 15g corn oil
- 3g baking powder (Baking powder helps create fluffiness by releasing carbon dioxide during steaming)
- 12 red dates (for decoration; you can choose to pit or leave them whole)
Instructions:
Melt the Brown Sugar:
Place 150g of brown sugar into a mixing container, then add 500g of hot water. Stir with a whisk or chopsticks until the brown sugar is completely dissolved into the water.
Add the Yeast:
Once the sugar solution has cooled to a lukewarm temperature, add 5g of high-sugar tolerant yeast. Stir until the yeast is fully dissolved. Let the mixture sit for 5-10 minutes to activate the yeast. You’ll see small bubbles on the surface, indicating that the yeast is activated and working.
Add the Dry Ingredients:
Slowly pour 400g of all-purpose flour and 100g of tapioca starch into the yeast-brown sugar solution. Stir continuously to avoid lumps and mix until the batter is smooth and free of any dry flour. Be sure to scrape the bottom and sides of the container to incorporate all ingredients properly.
First Fermentation:
Once the batter is mixed, cover the container with plastic wrap and place it in a warm spot (around 28-32°C). Let it ferment for about 1 to 1.5 hours. The batter should double in size, and you should see small bubbles on the surface, resembling a honeycomb pattern.
Deflate and Add Additional Ingredients:
After the batter has fermented, use a silicone spatula to gently deflate it and release any large air bubbles. Add 3g of baking powder and 15g of corn oil, then stir until fully incorporated.
Pour into Molds and Second Fermentation:
Line two 6-inch chiffon cake molds with parchment paper. Pour the batter into the molds, filling them about 70-80% full to avoid overflow during the second fermentation and steaming. Gently tap the molds to remove any air bubbles and smooth out the surface. Let the batter sit in a warm place for 10 minutes for a quick second proofing.
Decorate with Red Dates and Steam:
After the second fermentation, place 12 red dates on top of the batter. You can arrange them however you like, either whole or sliced.
Prepare a steamer with enough water and bring it to a boil. Place the molds into the steamer, cover, and steam over medium heat for 45 minutes. Avoid opening the lid during the steaming process to maintain the steam and ensure proper rising of the cake.
Rest and Remove from Mold:
Once steamed for 45 minutes, don’t open the lid immediately. Let the cake rest for 3 minutes inside the steamer. After 3 minutes, carefully remove the molds and set them on a cooling rack. Allow the cake to cool slightly before removing it from the molds. When it’s cool enough to handle, gently unmold it and cut it into your preferred size.
Soft & Chewy Brown Sugar Cake
Ingredients
- 150 g brown sugar
- 500 g hot water
- 5 g high-sugar tolerant yeast
- 400 g all-purpose flour
- 100 g tapioca starch
- 15 g corn oil
- 3 g baking powder Baking powder helps create fluffiness by releasing carbon dioxide during steaming
- 12 red dates for decoration; you can choose to pit or leave them whole
Instructions
Melt the Brown Sugar:
- Place 150g of brown sugar into a mixing container, then add 500g of hot water. Stir with a whisk or chopsticks until the brown sugar is completely dissolved into the water.
Add the Yeast:
- Once the sugar solution has cooled to a lukewarm temperature, add 5g of high-sugar tolerant yeast. Stir until the yeast is fully dissolved. Let the mixture sit for 5-10 minutes to activate the yeast. You'll see small bubbles on the surface, indicating that the yeast is activated and working.
Add the Dry Ingredients:
- Slowly pour 400g of all-purpose flour and 100g of tapioca starch into the yeast-brown sugar solution. Stir continuously to avoid lumps and mix until the batter is smooth and free of any dry flour. Be sure to scrape the bottom and sides of the container to incorporate all ingredients properly.
First Fermentation:
- Once the batter is mixed, cover the container with plastic wrap and place it in a warm spot (around 28-32°C). Let it ferment for about 1 to 1.5 hours. The batter should double in size, and you should see small bubbles on the surface, resembling a honeycomb pattern.
Deflate and Add Additional Ingredients:
- After the batter has fermented, use a silicone spatula to gently deflate it and release any large air bubbles. Add 3g of baking powder and 15g of corn oil, then stir until fully incorporated.
Pour into Molds and Second Fermentation:
- Line two 6-inch chiffon cake molds with parchment paper. Pour the batter into the molds, filling them about 70-80% full to avoid overflow during the second fermentation and steaming. Gently tap the molds to remove any air bubbles and smooth out the surface. Let the batter sit in a warm place for 10 minutes for a quick second proofing.
Decorate with Red Dates and Steam:
- After the second fermentation, place 12 red dates on top of the batter. You can arrange them however you like, either whole or sliced.
- Prepare a steamer with enough water and bring it to a boil. Place the molds into the steamer, cover, and steam over medium heat for 45 minutes. Avoid opening the lid during the steaming process to maintain the steam and ensure proper rising of the cake.
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