Although Milo is not a local product in Malaysia, almost everyone in Malaysia has drunk it at least once. Our audience asked us to make this Milo steamed cake, and they said their children like drinking Milo very much.
There is one thing you need to pay attention to when making this cake. Milo powder must be melted with hot boiling water before it can be mixed into beaten eggs or batter. Because Milo powder may have some ingredients that bubble up when exposed to heat. If you add Milo powder directly into the batter or beaten eggs, it will defoam and cause the steamed cake to collapse. If you like condensed or evaporated milk, you can also add 1 tablespoon after the Milo powder has melted and stir well.
Whole Egg Method
This time I used the whole egg method to make this cake, because sometimes the eggs at home are not fresh after being kept for a long time, and it is difficult to separate the yolk from the white. So the whole egg method is more suitable at this time. If your eggs are fresh and you are more accustomed to the egg separation method, you can refer to the purple sweet potato cupcakes we shared earlier.
In addition, whipping the whole egg through hot water can shorten the time for whipping. The whole process takes about 5-8 minutes. When the lines of the egg liquid are more obvious, it means that it is almost done. You can stop and try to draw lines with the egg liquid. It’s done if the lines don’t dissipate easily.
Tips for Steaming Cake
The steamer must be preheated, and the batter should be put in the steamer immediately after mixing. Then slash the lid to make the water vapor release. This is the secret of preventing the steamed cake from collapsing. We have shared a lot of experience and videos of steaming cakes before, and friends who are interested can check it out. Regarding the heat and time, you may need to adjust it yourself, because the heat of each stove and the heat accumulation of the pot are different. In addition, the steaming time must be adjusted if the mold and the recipe portion are different.
The Ways Serve Milo Steamed Cake
The delicious Milo steamed cake can be done so easily! If you feel that the Milo flavor is not strong enough if you eat it directly, you can sprinkle it with Milo powder to make the flavor richer. Or add Milo powder and some hot water to make a thick Milo paste and pour it on the cake. Which one do you like? Otherwise, you can also refer to the Ondeh-Ondeh cake‘s lava filling method we shared before to make a Milo Lava Cake. In addition to many ways to eat, the interesting thing is that it has many pronunciations. Some people call it Milo, Melo, Bilo, but I am used to calling it Melo.
If you like the Milo Steamed Cake recipe we shared, welcome to share it with your relatives and friends~ Have a nice day!
Milo Steamed Cake
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- 3 Eggs approximately 65 grams each with shell
- 30 g Sugar
- 70 g Cake Flour
- 60 g Milo Powder
- 30 g Boiling Water
- 15 g Corn Oil
- Milo powder mix with boiling water and stir well, then add corn oil and stir until emulsified.
- Boil a pot of boiling water and preheat the steamer.
- Beat the eggs into a large bowl, then put the bowl on the pot of the boiled water. Use a whisk at high-speed beat until bubbles are formed, then add sugar and continue to beat at high speed.
- Beat the eggs to have obvious lines, and the lines drawn with the beaten egg will not easily dissipate. This process takes about 5-8 minutes.
- While adding Milo paste, stir evenly at low speed. Then remove the bowl from the hot water.
- Sift the cake flour in 2-3 portions and mix until there are no lumps.
- Pour the mixed batter into the mold.
- Put it into the preheated steamer, and slash the lid to make the water vapor release. Steam on medium heat for 20 minutes, then turn off the heat and wait 3 minutes before taking it out.
- If you think the flavor of Milo is not strong enough, you can make Milo paste and pour it over to make it more delicious!
– 6” round = 3 eggs
– 7“ round or 6″ square = 4 eggs
– 8″ round or 7″ square = 5 eggs
– 9″ round or 8″ square = 5 eggs