We “Kay Nui Ko” Steamed egg cake wa: ARES As M8 100% + RB. BA 1 FL A 300% (a8) 2 TMU THE) » SUNEMEHEDS) ak ARH RIOM «AM. RERANCH 5 BRR. (1-2) 2 MAROEREEM - (B9) SHCMOA BEA AMR LREMLE RRR 95 988 - UBB OTTER - (Hi 4-5) AAGORE MELSRFREME - Leews ae me. (86) SE OTSSEARR OERRTL —TRERBOS a 5 "Grade A’ eggs, 180 9 sugar, Pinch of sal, 1 Isp vanila essence, 50 g sel-rasing ourtsited) 2" round tray ined with grease proof paper a the bottom extra sugar for arizzting criss-cross Method: 4.Using an electic beater with a paddle attachment, beat ‘sugar, salt, 0998 and vanilla essence until ight & creamy proximately 5 minutes on high speed (ple 1-2) ‘2.Remove egg mixture from beater, slowly mix in sed Nour (pie 3) ‘3,Pour batter batter into tray, drizzle some extra sugar to ‘mark a eross & steam for 35 minutes on high heat. Do not ‘open steamer unt its time. (pc 4-5) 4.Cake wil crack open slightly at the place where sugar has ‘been ctizled, leave to coo! & serve.(pic 6) ‘Note: You may want ta make smaller cakes, just use whatov ler mould you have & do not forget to drizzle sugar to mark ‘108s or else cake would not open up.