Cooked fu chuk yi mai (fu chuk = beancurd skin, yi mai = barley) last weekend. It is one of our favorite tong sui (sweet soup/custard dessert) and we like it really thick. Decided to use it to make chiffons since it is basically the same with soy milk.
|Mmm mmm...Left it to cook over charcoal fire for hours till it's nice and thick.|
Fu Chuk Yi Mai (Barley with Beancurd Skin) Chiffon Cake
Makes 2 10-cm chiffon cakes
Fu chuk yi mai
Cream of tartar
- In a bowl, whisk egg yolk with sugar until pale and fluffy. Add fu chuk yi mai and oil, mix well.
- Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
- In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
- Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
- Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
- Invert the cake and let it cool completely in pan. When cool,
press it down!!!run a thin knife along the edges and unmold the cake.
- I used Splenda (artificial sweetener) – doesn’t affect the taste and texture of the chiffon cakes.
- The fu chuk yi mai’s taste is not very strong (compared to my previous soy milk’s) but we love the bits of barley.
|Left: unmold by pressing. Right: knife...I guess I am more careless with knife. -stabs cake-|