Steamed Soft Cake (QQ Cake) QQ软糕

Do you like this pretty little roll cake? I do and was so smitten by the sweet colour of the little roll cake. The recipe was shared by Little Blue, Kristy and Edith. Little Blue made this roll cake without adding in any essence whereas Kristy and Edith added banana essence. Personally, I prefer to have a bit of fragrance from banana essence, not too much though and have also boiled the water with pandan leaves so that the roll cake will not be a powdery taste. This soft and chewy roll cake is quite easy to make and can be served right away after rolling up. Store them in an airtight container at room temperature and best to consume within 2 days.

Steamed Soft Cake (QQ Cake)

Ingredients:

     150g Glutinous flour
     40g Wheat flour
     15g Tapioca flour
     125g Sugar
     200g Water (boiled 300g water with 4 pandan leaves. Leave to cool and measure 200ml water+ 1.5tsp   banana essence

     1/4tsp rose pink colour mix with 2 tbsp water
     30g Glutinous flour (toast with pandan leaves for 10 mins at 180C before using) for coating



     Method:

• Sift in flour ingredients into a big bowl and mix well with sugar.
• Pour 200g water into the dry ingredients, stir to form a thick batter. Pour batter to a 9" greased tray (grease with vegetable oil). Steam for 15 minutes.
• Once removed from steam, immediately brush on the red colouring. Let it sit for 10 mins before rolling it into a cylinder. Remove from pan.
• Dust the cutting area with toasted glutinous flour, place the cake onto it and give a roll on the flour to coat evenly.
• Grease knife with little oil and cut to the thickness according to your liking.

• 把粉类过筛入一个干净的大碗里和糖混匀。
• 加入水，搅拌至成米浆。
• 一个9“烤盘涂抹油，倒入米浆；放进蒸锅里蒸15分钟，即可取出。
• 趁刚蒸出来的皮还热时，涂抹上红色素，放凉10分钟后。由上往下券起，在外皮上撒上适量的熟糯米粉。
• 用刀(抹少许油)切成片状即可。

**软糕很Q很彈牙。可放在温室保存两天.