Delicious Steamed Liver Cake Recipe Without an Oven – Creamy Southern Flavors

How to make Steamed Gan Cake

• 1

  Cook coconut sugar syrup

  Cut the jaggery into small pieces and place it in a pot, then put the pot on the stove.

  Next, squeeze about 1/2 a lemon and add about 2 tablespoons of water into the pot with the sugar. Then, cook the sugar over low heat until it melts, stirring continuously to prevent it from burning at the bottom of the pot.

  Once the syrup has a brown color and large bubbles appear, gradually add 450ml of coconut milk while stirring and simmering the mixture until the color is uniform.

  

  

  

  
• 2

  Cook the coconut cacao mixture

  Once the coconut milk mixture is complete, add 5g of star anise that has been toasted into the pot, and continue to heat over low for about 5 – 7 minutes until the coconut milk is slightly thickened.

  Next, add about 2.5 tablespoons of cacao to the cooking mixture, stirring well until the cacao powder is completely dissolved, then turn off the heat. Let the mixture cool down to about 35 – 40 degrees, avoiding letting it remain too hot as adding eggs will cook them immediately and ruin the cake!

  Tip: To check if the mixture is ready, drop a few drops of it into a bowl of water; if it doesn’t dissolve quickly, then it’s good to go.

  

  

  
• 3

  Mix the cake flour mixture

  You beat about 5 eggs in a bowl, add about 1/2 teaspoon of salt, and stir gently to avoid creating bubbles in the eggs.

  Then, you place a sieve over the egg bowl, and slowly pour the coconut milk cacao mixture in, stirring the eggs with one hand while pouring the mixture with the other until they are well combined. You can also sift it through the sieve again to remove any egg residue!

  

  
• 4

  Steaming the cake

  Before steaming the cake, prepare the steamer and heat the pot over medium heat to stabilize the pot’s temperature. Then, brush a thin layer of oil inside the cake mold.

  Once the water in the pot is boiling, place the cake mold into the steamer, pour the cake mixture into the mold until nearly full, and use a toothpick to poke any bubbles so that when the cake is cooked, it will have a smooth surface. Cover the lid.

  Steam the cake for about 15 – 20 minutes over medium heat until cooked through. Open the lid and let it sit in the pot for about 5 – 7 minutes to cool down a bit before removing the cake from the steamer.

  

  

  

  
• 5

  Final product

  The steamed liver cake has a fragrant aroma of star anise, soft and light texture with the sweet and creamy taste of coconut milk blended with a hint of bitterness from cocoa. The cake tastes better when served cold, so you can put it in the refrigerator for about 2 – 3 hours before enjoying!