TRADITIONAL STEAMED EGG KUEH NENG KOR - by By cathryn Khoo

Laughing traditional steamed egg kueh.
TRADITIONAL STEAMED EGG KUEH NENG KOR

300g plain flour
1tspn soda bicarbonate /sodium bicarbonate]
1tspn baking powder
2tspn ENO
170ml water-milk mixture [1/2 water and 1/2 milk]
3 eggs [large] / 4 eggs if small
180g sugar

Prepare a steamer – water to be at rapid boiling
1] Line a 6inch round bamboo basket with greaseproof paper
2] Sift the plain flour, sodium bicarbonate, baking power together
3] Place eggs and sugar in mixer and beat for 2-3 minutes at high
speed till mixture is white the stiff
4] Turn mixer to low speed, add in sifted flour in 3 batches.
5] Add in water-milk mixture into the flour mixture
6] Beat for another 1-2 mins till well mixed [still at low speed]
7] Pour mixture into lined basket and place bamboo basket
into steamer. Steam at rapid bubbling boiling water
for 30-35 mINUTES
Insert a skewer and when it comes out clean, it is ready

— feeling happy with Fiona Lau.