Steamed Vietnamese coffee cakes

Portion size: Serves 4
Prep time 10 min. Cook time 25 min
Difficulty: easy

Freezable

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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These cute little steamed cakes are inspired by Vietnamese coffee with their indulgent condensed milk and coffee flavourings. Here’s why you should have these easy bakes on your radar…

Cosy flavours: If you love an iced latte or a creamy coffee, you’ll love these puds. Serve warm with cream and a dusting of cocoa powder.
Speedy bake: Quick and easy to whip up, and you don’t even need to turn the oven on. These steamed cakes are ready in just 35 minutes.
Easy pud: These treats are somewhere between a pudding and a cake, the heavy condensed milk and moisture from steaming giving them a wonderfully moist texture. It’s slightly denser than a regular sponge.

Hungry for more? Take a look at our complete steamed pudding recipes collection.

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Ingredients

2 medium eggs, separated
200g condensed milk
100g soft light brown sugar
90g plain flour
1½ tbsp instant espresso powder
1 tsp vanilla extract
2 tsp cornflour
1 tsp baking powder
¼ tsp salt
150ml whipping cream, whipped to soft peaks (the tips of the peaks created when you lift out the whisk/beaters flop over), to serve
Cocoa powder to dust

Specialist kit

Steamer (see intro)
4 x 6cm dariole moulds

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Method

Grease the dariole moulds with butter and boil the kettle ready to set up the steamer. Whisk the egg yolks with the condensed milk, sugar and softened butter for 2 minutes until thick and voluminous. Sift in the flour, coffee powder, vanilla, cornflour, baking powder and salt, then whisk until you have a smooth batter.
In a clean bowl, whisk the egg whites to stiff peaks (that don’t flop over), then gently fold into the mixture in 3 parts using a large flat metal spoon or balloon whisk, trying not to knock all the air out. Divide among the 4 greased dariole molds and put in the steamer basket. The cakes will rise up like a soufflé, so if the lid sits quite close to the top of the darioles, add a circle of baking paper to the top of the mixture so it doesn’t get stuck to the lid. Steam for 25 minutes.
Carefully turn out the puddings onto a plate and top with soft whipped cream and a dusting of cocoa powder.
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