Steamed Dragon Fruit Cake

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Unlike usual, this time I’m going to show you how to turn an ordinary fruit into a delicious treat that your family will love. Kids, in particular, are sure to love colorful cakes like this.

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Dragon fruit is one of today’s most popular fruits. Yesterday, it was on sale at a very low price—far below market value. It was only half a dollar per kilo—imagine, I bought as much as 4 kg that day. I really enjoy slicing this fruit, and I also wanted to make something special with it.

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Steamed Dragon Fruit Cake

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Well, I’ve made dragon fruit cupcakes before, but this time I wanted to try something different—and definitely more challenging. That’s the dragon fruit steamed cake. This cake is made with simple ingredients and no fat—it relies solely on egg whites as a softener and real dragon fruit pulp to create a unique flavor and attractive color.

Curious about the preparation steps? Let’s take a look at the instructions below.

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Ingredients

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2 eggs
250 grams all-purpose flour
80 grams dragon fruit
1 teaspoon baking powder
150 grams granulated sugar
2 tablespoons sweetened condensed milk

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Cooking Procedure

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Cut the dragon fruit, then mash it with a fork until smooth, and set it aside for now.

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Add the eggs, baking powder, and granulated sugar to a clean, dry bowl.

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Then beat with a mixer until the mixture is pale and fluffy, or until it thickens and the granulated sugar has dissolved.

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Next, add the dragon fruit and sweetened condensed milk, stir, and beat again until well combined.

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Add the flour and mix until the batter is smooth and even, then pour the batter into a greased mold.

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Steam until cooked through for about 20 minutes over medium heat, or until a toothpick inserted into the cake comes out clean.

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Results

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Well, unlike cupcakes, these cakes turned out much softer—perhaps because the steaming process gives them a slightly different texture than baked cupcakes. Or maybe it’s because they’re prepared differently; either way, they taste great.

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The final color is a bit different, isn’t it? The lighter one wasn’t steamed for very long, so the color hasn’t changed much. I intentionally didn’t let it cook all the way through, but the color is still preserved. Meanwhile, the one that’s a bit paler was steamed longer and is perfectly cooked.

The texture is also much better. If asked which one you’d choose, you’d definitely pick the more fully cooked one, even though its color isn’t as bright as the other one’s.

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Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.

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