Hi dear blog …..it’s been almost a year again since my last post so I guess it’s time for another update. I will strive to maintain you a bit more than I have done. As I always say (at least once a year!) I haven’t forgotten you, so here I am again.
The recipe below is for Steamed Cakes and is one of my mother’s. Like most of the other recipes here, steamed cakes is also a form of comfort food for me.
As the seasons are changing and we enter cold, drizzly Autumn, my craving for comfort food has returned.
My life is also going through its own seasons and some recent experiences have left me feeling confused, shocked and with my nerves worse for wear.
There have also been some changes at work which have added to my feelings of tiredness. I work for a charity organisation that supports people with disability. It is for me something I love. I’ve been doing volunteer work since I was in high school and have always wanted to work in the community sector. A job that allows me to do this which also focuses on promoting social inclusion and diversity is something I always dreamed of. However the sector is also changing with the introduction of a new insurance system for people with disability.
With all these changes and recent experiences, I feel physically and emotionally tired. I am definitely wanting comfort food these days. The fortunate thing for me is that I live at home so at the end of a long day, a most beloved and comforting sight is there to greet me (mom) along with warm, comfort food which she has already cooked. I’m very blessed that for me cooking is something I do optionally and as a hobby (although this has resulted in you dear blog becoming somewhat neglected). So, on to her recipe for steamed cakes:
About 1/2 cup melted butter
3 cups self raising flour
1 1/2 cup white sugar
Approx 2 cups water
1/2 tsp baking powder
- Cream together the sugar and butter.
- Add the eggs one at a time, mixing well after each addition.
- Sift the flour and baking powder together.
- Add the flour and water, beginning and ending with the flour. The batter should have the consistency of a pancake mixture.
- Pour into individual molds and steam for about 15 minutes or until a skewer inserted in the middle comes out clean.Serve warm with butter or a little bit of cheese.
The recipe above is for basic steamed cakes to which you can add your favorite flavor extracts and coloring. In the picture above, I had made buko-pandan, yam and strawberry flavored steamed cakes. To make this, just divide your batter into 3 separate bowls and add your extracts and coloring respectively before pouring them into the individual molds and steaming.