Steamed Millet Cake
小米糕 · pan chinese cuisine
The author steams this in a tall 6-inch pan. Different brands of millet flour absorb liquid differently, so the batter should match the author's video state; if it is too thick, add about 10 g of milk. You can grind your own millet flour. The glutinous rice flour can be replaced with more millet flour (all-millet gives a coarser texture) or cake flour, and the milk can be swapped for pumpkin puree. Cover the pan with plastic wrap loosely, since the cake rises, and rest it 5 minutes before removing from the steamer. The method is the same as for a chiffon cake.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:EggMilk
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
xiao mi小米
2.47 oz
White- glutinous rice powder白糯米粉
1.06 oz
corn oil玉米油
0.71 oz
milk牛奶
2.12 oz
egg yolk鸡蛋黄
3.0 piece
caster sugar细砂糖
1.76 oz
lemon juice柠檬汁
as needed
1.06 oz
Techniques you'll use
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
- 1
Step 1
Mix the milk and oil together and stir until emulsified.
✅ Done when: The milk and oil are combined into a uniform, well-blended mixture.
- 2
Step 2
Sift in the millet flour and glutinous rice flour, then mix until combined.
✅ Done when: No dry streaks of flour remain and the mixture is smooth.
- 3
Step 3
Add the egg yolks and mix using a Z-shaped motion; be careful not to stir in circles.
✅ Done when: The yolks are fully incorporated into a smooth batter with no streaks.
- 4
Step 4
The batter should look like the picture: neither very thick nor very thin.
✅ Done when: The batter flows with a consistency that is neither too thick nor too runny.
- 5
Step 5
Add lemon juice to the egg whites, add the sugar in three additions, and whip to small stiff peaks like for a chiffon cake.
✅ Done when: The whites hold small, firm peaks when the beater is lifted.
- 6
Step 6
Fold one third of the meringue into the yolk batter until evenly combined.
✅ Done when: The mixture is evenly blended with no visible white streaks.
- 7
Step 7
Pour the batter from the previous step back into the remaining meringue and fold until evenly combined.
✅ Done when: The batter is a uniform, homogeneous mixture with no streaks.
- 8
Step 8
Pour into the pan and tap it on the counter twice.
✅ Done when: The batter is level in the pan and large air bubbles have been released by tapping.
- 9
Step 9
Scatter the dried cranberries over the top.
✅ Done when: The cranberries are evenly distributed over the batter surface.
- 10
Step 10
Cover the pan with plastic wrap.
✅ Done when: The pan is fully covered with plastic wrap (loosely, so the cake can rise).
Use a tall steamer and add enough water so you never have to add more midway. Put the pan in once the water is boiling and steam for 37 minutes.
✅ Done when: The cake has steamed for 37 minutes over boiling water.
- 12
Step 1215 min
Let it rest 5 minutes before opening the steamer. Take it out, tap the pan twice to release steam, invert for 10 minutes, unmold while still warm, slice with a hot knife, and eat it warm.
✅ Done when: The cake has rested 5 minutes, been inverted for 10 minutes, and releases cleanly from the pan while warm.
- 13
Step 13
The finished cake is springy and soft — a great new breakfast option.
✅ Done when: The cake bounces back when pressed and feels soft and springy.