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.
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| 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
Ingredients:
2 | Egg yolks |
10 g | Sugar |
70 g | Fu chuk yi mai |
15 ml | Oil |
40 g | Plain flour |
10 g | Corn flour |
1/4 tsp | Baking powder |
2 | Egg whites |
10 g | Sugar |
1/8 tsp | Cream of tartar |
Method:
- 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.
Notes:
- 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.
- Saw the videos shared by Jess of j3ss kitch3n (thanks, Jess!) in this post and decided to try unmolding one of the chiffon cakes by pressing it down and it worked! o.O
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| Left: unmold by pressing. Right: knife...I guess I am more careless with knife. -stabs cake- |
7 huggies:
wah unique chiffon!!!! Jet you getting more and more pro le!! you finally took the leap!!! pressing down chiffon is fun isn't it?
Thanks Jess! Improving...yes (I guess), pro...long way to go. Oh, pressing the chiffon is VERY fun indeed. <3 I'll be using that method to unmold from now onwards! >D
Happy New Year to you, Jet! Whoa, you're so creative! Using fu chuk yi mai in chiffon cake. I wonder how it tastes! Hmm..mm... Must be very aromatic! Thanks for sharing with us.
Cheers, Kristy
What a unique chiffon cake yiu have there! I love this dessert very much. We have it at home pretty often too. Nice chiffon cake!
Kristy, Happy New Year to you too! The chiffon taste just like soy milk (but milder flavor)with chunks of barley in it - gives it extra texture.
Honey boy, thank you. =D And yay for fu chuk yi mai-lover! Too bad we don't cook it often D=
This is so innovative! I'm curious to know the texture of this cake too. You said that there are chunks of barley in the cake and I'm so amazed that they are well distributed within the cake and didn't sink! Wow! I love this amazing creation!
Hi Zoe. I would say the texture of the cake is not as fine but it is still very soft and moist. I was expecting the barley to sink too, could be because the thick and fluffy batter that holds them in place.
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