Millet cake boasts a soft, sticky, and dense texture that melts in your mouth, providing a warm and satisfying experience. Rich in nutrients such as protein, vitamins, and minerals, this cake offers significant health benefits.
Moreover, millet cake is a nutritious and delicious choice that is gentle on the stomach, making it a great option for children.
Why Make Millet Cake?
Creating millet cake is not just about indulging your taste buds; it’s also about prioritizing health and nutrition.
Millet is a whole grain packed with dietary fiber, which aids digestion and helps prevent constipation. The process of making millet cake is straightforward and can be done easily with a steamer at home, making it both convenient and quick.
Plus, when you make it yourself, you can adjust the recipe to suit your family’s preferences.
Ingredients
- 5 eggs
- 150g millet flour
- 50g all-purpose flour
- 50g glutinous rice flour
- 70g sugar
- 170g milk
- 25g corn oil
- 8g black sesame seeds
- Lemon juice (optional)
Preparation Steps
Preparation:
- Separate the egg yolks and whites, placing them in two clean, dry bowls. Ensure no yolk is left in the egg whites, as this will affect the whipping process.
Make the Egg Yolk Mixture:
- In the bowl with the egg yolks, add the milk and corn oil, mixing until well combined.
- Sift in the all-purpose flour, glutinous rice flour, and millet flour, then add the black sesame seeds. Stir until you achieve a smooth, fine batter.
Whip the Egg Whites:
- If desired, add lemon juice to the egg whites. Using a mixer, whip the egg whites at medium speed.
- Gradually add the sugar in two to three stages while continuing to whip until you achieve stiff peaks.
Combine the Mixtures:
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to stir in circles, as this can deflate the egg whites. Repeat until all the egg whites are incorporated.
Steam the Cake:
- Pour the batter into two 6-inch cake molds.
- Steam over boiling water for 40 minutes, ensuring there’s enough water in the pot to prevent it from drying out.
Unmold:
- Once steamed, gently tap the molds on the counter, then invert them to cool before removing the cakes.
Tips
- Ensure that the bowls used for whipping the egg whites are completely dry and free of oil, as any residue can hinder the whipping process.
- This cake does not use yeast for leavening; its fluffiness relies on the whipped egg whites, so handle the mixture carefully to avoid deflating it.
- You can adjust the mold size based on what you have on hand; if you don’t have chiffon cake pans, small bowls will work too.
Conclusion
The finished millet cake is fragrant and has a wonderfully soft and sticky texture that children will surely love.
Making this nutritious millet cake during school breaks is a fantastic way to treat your kids, satisfying their taste buds while enveloping them in the warmth of home.
Give this recipe a try, and let millet cake become a shining star in your family’s culinary delights!
Delicious Millet Cake
Ingredients
- 5 eggs
- 150 g millet flour
- 50 g all-purpose flour
- 50 g glutinous rice flour
- 70 g sugar
- 170 g milk
- 25 g corn oil
- 8 g black sesame seeds
- Lemon juice optional
Instructions
Preparation:
- Separate the egg yolks and whites, placing them in two clean, dry bowls. Ensure no yolk is left in the egg whites, as this will affect the whipping process.
Make the Egg Yolk Mixture:
- In the bowl with the egg yolks, add the milk and corn oil, mixing until well combined.
- Sift in the all-purpose flour, glutinous rice flour, and millet flour, then add the black sesame seeds. Stir until you achieve a smooth, fine batter.
Whip the Egg Whites:
- If desired, add lemon juice to the egg whites. Using a mixer, whip the egg whites at medium speed.
- Gradually add the sugar in two to three stages while continuing to whip until you achieve stiff peaks.
Combine the Mixtures:
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to stir in circles, as this can deflate the egg whites. Repeat until all the egg whites are incorporated.
Steam the Cake:
- Pour the batter into two 6-inch cake molds.
- Steam over boiling water for 40 minutes, ensuring there’s enough water in the pot to prevent it from drying out.
Unmold:
- Once steamed, gently tap the molds on the counter, then invert them to cool before removing the cakes.
Video
@nanawithchopstick Delicious Millet Cake cake prettycake smallcakes cakelover sweet delicious bakery homebaker homemade chinesecupcakes sweetdesserts desserts
♬ original sound - nanawithchopstick - nanawithchopstick
Nutrition
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