Sunday, July 23, 2006
Sweet or Savoury
This Asian steamed sponge is sweet while the fillings, which is a layer of minced pork & browned shallots, is savoury. The fillings was a wee bit spicy in taste as it had added curry powder and Thai bird's eye chilli. The combination of sweet and savoury is surprisingly very palatable. My only complaint (my fault) is that I had oversteamed the cake. The original recipe was to be steamed for 30 minutes in a 10" tin. As I had used a smaller tin, I really should have steamed for about 10 minutes less (I did not use up all the sponge batter). It was only when tasting the cake, that I realised that the oversteaming had caused the sponge to be a tad dry.