This lazy steamed cake is perfect for beginners—no egg separating, no whipping, and no kneading required. Just mix everything into a smooth batter and steam! The cake turns out soft, fluffy, and moist with a light egg aroma and gentle sweetness. No additives, simple ingredients, and loved by the whole family.
In China, steaming isn’t just a cooking method—it’s a way of life in the kitchen.
While most people think of steaming for savory dishes like ribs (such as Steamed Spare Ribs with Black Beans), fish, or vegetables, many traditional desserts are also steamed.
One classic example is fa gao, a light and fluffy steamed cake.
I’m sharing another steamed cake today.
Unlike regular baked cakes, you don’t need to separate eggs, whip egg whites, or knead any dough.
There’s no complicated technique or special equipment required—just mix all the ingredients into a smooth batter, pour it into your molds, and steam.
The result is softer than a typical cake and lighter than bread, making it perfect for a quick, fuss-free treat.
What I love most about this recipe is how healthy and simple it is. No added preservatives or artificial ingredients—just wholesome, everyday ingredients that the whole family can enjoy.
Ingredients and Substitutions
- All-Purpose Flour – This is the ideal flour for fa gao. Its moderate protein content gives the cake enough structure to rise high and hold its shape without becoming tough or chewy like bread flour would, or too crumbly like cake flour.
- Granulated Sugar – We use just a small amount to provide a hint of sweetness and, more importantly, to give the yeast something to feed on for a strong, active rise. You can adjust it slightly to your taste.
- Active Dry Yeast – I recommend using an instant or rapid-rise yeast that can be mixed directly with the dry ingredients. No need to proof it in water first, which saves a step and simplifies the process.
- Eggs – Fresh eggs are best. They provide richness, color, and most importantly, structure and lift to the batter, contributing to that signature springy, yet tender texture.
- Warm Water – The temperature is key. It should feel warm to the touch (like pleasant bath water), around 105-110°F (40-43°C). This warmth wakes up the yeast without killing it, ensuring a good rise.
- Raisins (Optional) – A classic addition that adds pockets of sweetness. Be sure to rinse and pat them dry to prevent them from sinking. Feel free to use any small, soft dried fruit like chopped dates, cranberries, or even blueberries.
How to make Lazy Steamed Cake
Preparation
Brush the inside of small bowls lightly with oil for easy release later. Rinse and drain raisins if using. Mix all dry ingredients (flour, sugar, yeast) in a large bowl until evenly combined.
Make the batter
Add eggs and warm water to the dry ingredients.
Stir with chopsticks or a whisk until a smooth, lump-free batter forms. No need to overmix—just combine until no dry flour remains.
First proof
Cover the bowl with plastic wrap and let it rest in a warm spot (28–30°C) until the batter doubles in size, about 40–60 minutes. It is ready when it has doubled in volume and the surface is covered with small bubbles. If you look closely, you should see a web of bubbles throughout—this is the “honeycomb” structure that makes the cake light.
Deflate and add raisins
If using raisins or other dried fruit, add them to the proofed batter now.
Using your whisk or a spatula, gently stir the batter for about 10-15 seconds. You are not beating it; you are just deflating the large air bubbles and folding in the fruit. Be gentle to preserve as much of the aerated structure as possible.
Second proof
Pour the batter into the greased bowls, filling each one about 70–80% full. Then, place 5 red dates (jujubes) into the batter in each bowl.
Place in the steamer and cover. Let proof for 15 minutes until the batter expands to about 1.5 times its original size.
Steam
Add sufficient cold water to the steamer. Bring to a boil over high heat, then reduce to medium and steam for 30 minutes (start timing once water boils). Turn off the heat and let cakes cool slightly.
Unmold and serve
Once slightly cooled, remove cakes from bowls. Serve warm. The crumb is soft, springy, and lightly sweet—a perfect snack or breakfast treat.
Tips & Tricks
Batter Consistency is Key: Don’t worry if the initial batter seems very thin. This is correct! The flour will hydrate during proofing, and the yeast activity will thicken it slightly.
Watch the Proof, Not the Clock: The first proof time (40-60 mins) is a guideline. If your kitchen is cool, it may take longer. The batter must visibly double and look bubbly. Rushing this step will result in a dense cake.
Grease Your Molds Generously: This is the single most important step for a clean release. Don’t be shy with the oil.
Maintain Steady Steam: A rolling boil that’s too violent can make the cakes rise too quickly and then collapse. A steady, medium boil is perfect. If you see a lot of steam escaping, wrap the lid with a kitchen towel to create a better seal.
Resist the Urge to Peek: The 30-minute steam without opening is non-negotiable for a stable, well-cooked cake.
Frequently Asked Questions
My cake didn’t rise much and is dense. What happened?
The most common reason is that the yeast was inactive (old or killed by water that was too hot) or the first proof was too short or in too cold an environment. The batter must visibly double with lots of bubbles before proceeding.
My cake collapsed or shrank after steaming. Why?
This is usually caused by: 1) Over-proofing the batter (letting it rise too much before steaming, so it runs out of “rise” and collapses), 2) Opening the steamer lid during cooking, or 3) Under-cooking the center.
Can I make this without eggs?
Eggs provide crucial structure and lift. Omitting them would require a complete reformulation of the recipe and would not yield the same texture. This recipe is not designed to be egg-free.
The top of my cake is wet/ sticky. Is that normal?
A slight moistness from condensation is normal, especially if you don’t wrap the lid. If it’s very wet, it could be due to excessive condensation dripping from the lid. Next time, try wrapping the steamer lid with a clean kitchen towel to absorb dripping water.
Soft & Airy Steamed Cake (Perfect for Breakfast)
Ingredients
For the Cake Batter
- 300 g all-purpose flour
- 3 g granulated sugar about 3/4 tsp
- 3 g active dry yeast about 1 tsp
- 4 large eggs approx. 220g without shells
- 160 g warm water 30-35°C / 105-110°F
Optional Add-Ins
- 30-50 g raisins or other dried fruit rinsed and patted dry
- 20-24 red dates jujubes, rinsed, pitted, and patted dry (5 dates per bowl)
Instructions
Preparation
- Brush the inside of small bowls lightly with oil for easy release later. Rinse and drain raisins if using. Mix all dry ingredients (flour, sugar, yeast) in a large bowl until evenly combined.
Make the batter
- Add eggs and warm water to the dry ingredients.
- Stir with chopsticks or a whisk until a smooth, lump-free batter forms. No need to overmix—just combine until no dry flour remains.
First proof
- Cover the bowl with plastic wrap and let it rest in a warm spot (28–30°C) until the batter doubles in size, about 40–60 minutes. It is ready when it has doubled in volume and the surface is covered with small bubbles. If you look closely, you should see a web of bubbles throughout—this is the "honeycomb" structure that makes the cake light.
Deflate and add raisins
- If using raisins or other dried fruit, add them to the proofed batter now.
- Using your whisk or a spatula, gently stir the batter for about 10-15 seconds. You are not beating it; you are just deflating the large air bubbles and folding in the fruit. Be gentle to preserve as much of the aerated structure as possible.
Second proof
- Pour the batter into the greased bowls, filling each one about 70–80% full. Then, place 5 red dates (jujubes) into the batter in each bowl.
- Place in the steamer and cover. Let proof for 15 minutes until the batter expands to about 1.5 times its original size.
Steam
- Add sufficient cold water to the steamer. Bring to a boil over high heat, then reduce to medium and steam for 30 minutes (start timing once water boils). Turn off the heat and let cakes cool slightly.
Unmold and serve
- Once slightly cooled, remove cakes from bowls. Serve warm. The crumb is soft, springy, and lightly sweet—a perfect snack or breakfast treat.
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