Delicious steamed cake

Separate the egg whites and yolks into two containers that are free of oil and water.

Add milk, 10g of sugar, and 3g of salt to the egg yolks, and mix well.

Mix 40g of cooking oil evenly.

Add the sifted rice flour and low-gluten flour and mix evenly.

First, beat the egg whites until they are foamy, then add 20g of sugar to the egg whites and continue beating.

Add the sugar in three times, 20g each time. This is the third time adding the sugar.

Beat until the egg whites reach this state.

Add the egg whites to the egg yolk mixture in three portions and fold until evenly combined.

Fold in the second addition of egg whites into the egg yolk batter until well combined.

Pour the remaining eggs into the egg yolk mixture and fold evenly; the cake batter is ready.

Prepare goji berries, green and red shreds in advance for decoration (the green and red shreds are a bit dry, their color will be fine after steaming).

Pour the cake batter into the cake mold.

Simply arrange the goji berries, and sprinkle the green and red threads over the cake batter as decoration.

Cover the cake batter with a film to prevent steam from dripping in. After the water in the pot boils, place the cake mold in and steam for 45 to 50 minutes. After turning off the heat, wait 3 to 5 minutes before opening the lid (add enough water at once, it cannot be refilled midway).

The cake liner is intact. This is a cake I made from my own recipe from the past two years, and I have made it many times with excellent results.

Cutting the cake, it has a fluffy texture and melts in the mouth.

The cake has a rich rice aroma and is neither sticky nor collapsed.

Beautiful and delicious to eat as afternoon tea.

My family really likes cakes made from rice flour; they are fragrant, sweet, and not greasy.