Butterfly Pea Flower Steamed Cake

Separate the egg yolk and egg white into two containers that are free of oil and water, and add 10 (grams) of sugar to the egg yolk and mix evenly.

After adding the cooking oil, mix evenly.

Add the milk and continue stirring evenly.

Sift in the rice flour and mix evenly.

Beat the eggs until frothy, then add half of the sugar and continue to whisk.

Beat until it becomes thick and sticky, then add the remaining sugar and continue beating.

The egg whites have been whipped to stiff peaks.

Fold 1/3 of the egg white mixture into the egg yolk mixture until well combined.

Then pour the egg yolk mixture into the remaining egg white mixture and fold until well combined.

Divide the cake batter into two portions.

One portion added a little butterfly pea powder (first mix a little water in a bowl until it is relatively thick).

I used butterfly pea flower powder purchased online.

First, put a big spoonful of the natural-colored cake batter, then add a spoonful of the butterfly pea flower batter, and so on.

Until the two-colored cake batter is completely layered, use chopsticks to randomly draw a few lines on the surface to create a pattern and shake out the air bubbles.

Bring the water in the pot to a boil first, place the cake mold with the cover film into the steamer and steam for 25 to 30 minutes, then open the lid 3 to 5 minutes after turning off the heat.

Open the lid, the cake has finished steaming and is ready to be taken out (it was worth it to make a big cake with just 2 eggs!).

Take out the mold and remove the film.

After letting it cool for a while, the cake mold will automatically separate around the edges, making it easy to remove. A beautiful butterfly pea flower powder steamed cake turns out fluffy and soft, with a clear and attractive white base with blue flower pattern, a fluffy and sweet texture, and it melts in your mouth.