Steam Oven Recipe: The Velvet Steam Blossom

Steam Oven Recipe: The Velvet Steam Blossom

The Velvet Steam Blossom


This is a modern take on the classic Southeast Asian Kue Talam. The cake combines the earthy nuttiness of black sesame with the creamy floral notes of ube (purple yam). The texture is incredibly tender and velvety, with each layer offering a unique flavour and consistency. The taste is a delicate balance of sweet, creamy, and nutty, making for a sophisticated and delicious treat. The steam oven's precision ensures a perfectly moist and tender result.

Ingredients


Bottom (Ube) Layer:

  • 100g glutinous rice flour
  • 30g tapioca starch
  • 50g granulated sugar
  • 250ml thin coconut milk
  • 50ml ube puree (or 1/2 tsp ube extract)
  • 1/4 tsp salt

Top (Black Sesame) Layer:

  • 70g rice flour
  • 30g tapioca starch
  • 40g granulated sugar
  • 200ml thick coconut milk
  • 30g roasted black sesame powder
  • 1/4 tsp salt

Garnish (Optional):

  • Toasted white sesame seeds
  • Shredded coconut

Instructions & Method

  1. Prepare the Steamer: Preheat your steam oven to 100°C (212°F). Lightly grease a 7-inch round cake pan or several individual muffin/cupcake moulds.
  2. Make the Ube Layer: In a bowl, whisk together the glutinous rice flour, tapioca starch, sugar, and salt. Gradually pour in the thin coconut milk and ube puree (or extract), whisking continuously until the mixture is smooth and lump-free. Strain the batter to ensure a silky consistency.
  3. Steam the First Layer: Pour the ube batter into the prepared pan(s), filling it about one-third of the way. Place the pan in the preheated steam oven and steam for 15-20 minutes, or until the layer is firm to the touch.
  4. Make the Black Sesame Layer: While the ube layer is steaming, prepare the black sesame batter. In a separate bowl, combine the rice flour, tapioca starch, sugar, black sesame powder, and salt. Slowly add the thick coconut milk, whisking until the batter is smooth.
  5. Steam the Second Layer: Once the ube layer is firm, gently pour the black sesame batter on top. Return the pan to the steam oven and continue steaming for another 20-25 minutes, or until the top layer is completely set and no longer sticky.
  6. Cool and Serve: Carefully remove the pan from the steam oven. Allow the cake to cool completely to room temperature before slicing.
  7. Garnish: Just before serving, sprinkle with toasted white sesame seeds and/or shredded coconut for added texture and visual appeal.

Tips

  • For the Perfect Layers: Use a steam oven with precise temperature control. A temperature of 100°C (212°F) is ideal. The consistent steam will ensure even cooking and prevent the surface from drying out.
  • Preventing Cracks: The even moisture and temperature of a steam oven make cracking less likely, but if you're using a traditional steamer, ensure the water is at a rolling boil and that the lid is tightly sealed.
  • The Power of Cooling: Do not skip the cooling step! This is the most common mistake with layered steamed cakes. Cooling allows the starches to set and the cake to firm up, ensuring clean cuts and well-defined layers.
  • Flavour Variations: Feel free to experiment! You could substitute pandan extract for the ube to create a classic green and white cake, or use taro powder for a different shade of purple.
  • Consistency is Key: Straining the batters after mixing is a simple but effective step to remove any lumps and achieve the signature silky smooth texture of a perfect Kue Talam.





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