Steamed Soft Cake Roll (QQ Cake) QQ软糕
Do you like this pretty little roll cake? I do and was so smitten by the sweet colour of the little roll cake. The recipe was shared by Little Blue, Kristy and Edith. Little Blue made this roll cake without adding in any essence whereas Kristy and Edith added banana essence. Personally, I prefer to have a bit of fragrance from banana essence, not too much though and have also boiled the water with pandan leaves so that the roll cake will not be a powdery taste. This soft and chewy roll cake is quite easy to make and can be served right away after rolling up. Store them in an airtight container at room temperature and best to consume within 2 days.
Steamed Soft Cake Roll (QQ Cake) QQ软糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5
Ingredients
- 150g Glutinous flour
- 40g Wheat flour
- 15g Tapioca flour
- 125g Sugar
- 200g Water (boiled 300g water with 4 pandan leaves. Leave to cool and measure 200ml water+ 1.5tsp banana essence
- ¼tsp rose pink colour mix with 2 tbsp water
- 30g Glutinous flour (toast with pandan leaves for 10 mins at 180C before using) for coating)
Instructions
- Sift in flour ingredients into a big bowl and mix well with sugar.
- Pour 200g water into the dry ingredients, stir to form a thick batter. Pour batter to a 9" greased tray (grease with vegetable oil). Steam for 15 minutes.
- Once removed from steam, immediately brush on the red colouring. Let it sit for 10 mins before rolling it into a cylinder. Remove from pan.
- Dust the cutting area with toasted glutinous flour, place the cake onto it and give a roll on the flour to coat evenly.
- Grease knife with little oil and cut to the thickness according to your liking.
QQ软糕
材料：
- 150克 糯米粉
- 40克 澄面粉
- 15克 木薯粉
- 125克 细砂糖
- 200克 水 （煮300克水和4叶香兰叶，煮滚后待凉,量出200克水加1.5茶匙香蕉香精，拌匀）
- 30克 糯米粉和香兰叶，以180度烘烤10分钟，备用
- 1/4茶匙 粉红色素+2汤匙水，搅匀，备用
做法：
- 把粉类过筛入一个干净的大碗里和糖混匀。
- 加入200克水，搅拌至成米浆。
- 一个9“烤盘涂抹油，倒入米浆；放进蒸锅里蒸15分钟，即可取出。
- 趁刚蒸出来的皮还热时，涂抹上一层薄薄的红色素，放凉10分钟后。由上往下券起，在外皮上撒上适量的熟糯米粉。
- 用刀(抹少许油)切成片状即可。
- 软糕很Q很彈牙。可放在温室保存两天.
******************
Hi Ann, are the 3 types of flour same as starch ?
Hi Bel, glutinous rice is more sticky while wheat flour is less gluten, usually make for ‘har kaw’ and tapioca flour is more chewy.
What can i use to substitute wheat flour?
Hi Sandra, I think wheat flour is a must in this recipe. You’ll get different texture is you use other flour ingredient.
Hi Ann, just wonder if I could use a lamington pan which is about 9 x 13 pan? How long do I need to steam using this pan? Thank you!
Ooh, I like the idea of boiling with pandan leaves… The aroma rendered from the leaves should give this an even better fragrant when eating
This cake roll is so cute. I love the color and would love to try it.
Hi Joy Bee, Thank you for dropping by 🙂
照片好好看,不知道为什么这个软糕拍出来的照片真的很有画面,很喜欢!!
小厨,就是看你的软糕做得很美,所以被吸引住了:D谢谢分享!
Wow, looks so pretty and sweet. Great photo too Ann. Thanks for sharing.
Hi Ann! I'm brand new to your blog. I don't have a steamer, any way to recreate a steamer in the oven? Like if I boiled a big pot of water and stuck it on the bottom of the oven with the cake tray on the middle rack and set the temperature to about 250F? Thanks so much for any help! Your photos are beautiful.
Hi, You can use your big pot of water over the stove not in the oven. Then place a smaller tray over a wire rack inside the pot of water and steam the cake.
Hi thank you for the recipe is so easy and delicious thank you. Jane
My pleasure 🙂
Thanks so much for sharing this recipe; I made this straight away because I have all the ingredient; it turned out to be perfect; I was a long long time that I always wonder how to do it; I stop buying this cake from groceries counter because of the preservative.
Hi Ann, I only have the round metal stainless steel dishes that can fit in my steamer. Can I use these to steam and then roll out the cake to a rectangle shape before brushing on the food colouring?
Hi Suzanne, I was wondering how you shape this soft cake from round to rectangle shape 😀 Why don’t you make in a smaller round shape and stack them in 3 layers.
I really like this cake recipe, which is both easy to make and delicious. This cake is for breakfast is great.
Hello. Do you have a “non-cook” version of this dessert?
Sorry no.
Thanks for sharing the recipe. I have been looking for the granny's cake recipe to bring back childhood memory but to no avail until I chanced upon your post did I realise this cake is also known as soft cake. I have tried your recipe and modified to my taste preference. Your picture looks really nice. How did you cut your cake so neat and nice? I still need to practise more on the cutting. In fact, I have a family blog (http://kiddohut.com) too, although it isn't a pure cooking blog, I have shared some of my recipes and experiences as well. I have given credit to your recipe in my post.
Hi Lilian, Thank you for trying my recipe. Sorry that I've left out the 'oil' in the recipe last step. Just grease your knife with little oil for easy cutting.
Hi Ann
I did this cake but it is too Q for our liking, please advise which flours should add more or less for less Q texture?
Thanking you in advance.
Hi, Sorry to hear that. You may add a little more water into the flour mixture.
noted w thanks.
sorry i need to ask you a side question… as o cant seem to find your recipe of steam cake and huat kwey.like to check whether you have in your blog?
Yes, I have 2 steamed cake recipes – steamed orange cupcakes and sweet potato cupcakes. Please click on the Recipe Index on the top and find under cupcakes/Muffins. Just click on the photos to the recipe.
Hi Ann… Is this what they call yuen koh In cantonese? Sorry I can't read chinese . Tx. Jin
Wheat flour is use for making 'har gow' skin or kueh kueh. Is called 'deng mee fen' in Cantonese.
Thanks Ann. What is wheat flour in your recipe? Tc
Hi Jin, In HK, they called this banana cake (hiang chiew koh) because they added a lot of banana essence. In SG and M'sia, we usually called soft cake. Yuen koh is round cake, right?
Hi Jin, Oh I know what you mean Yuen is soft. Because in Chinese hanyu pinyin yuen is round… hahaaI don't think is suitable to use normal flour. Why not try a small portion with normal flour and see how is the result?
Hi Ann. Yuen koh means soft cake. Thank you for posting this recipe. I have been craving for this for so long. Can I replace wheat flour with normal flour? ,thanks so much. Jin
我找了很久!终于找到了!多谢份受!
成功了!再次多谢!请问,您是否会做潮州明糖?我母亲想了好久了,但没人会做 🙁
你的软糕做的很美。希望你会喜欢。
我不知道什么是潮州明糖。有没照片可以看看。
不好意思,忘了给您照片 😀 http://instagram.com/hnneke
不客气。谢谢你的到访 🙂
hi can we omit the toasting part?
Sure, is your choice 🙂
Great photos! This recipe looks appetizing and lovely colors. Boiling the pandan leaves is a great tip! Thanks 🙂
Sorry, this is Lyn 🙂
Hi Lyn, This cake is quite flat and thin.You can try and steam for about 8-10 minutes. The texture is quite chewy and quite different from the very soft like 'mochi'.
How abt i spilt two 7" tray?
You can try half recipe with 7" tray.
Hi Ann,Thank u for sharing.I have tried this recipe. Nice!!!I split into two 7" tray. One tray the dough stick onto the tray very difficult to roll up. But the other is fine. Funny right….
Hi Josephine, Did you greased the two trays and pour the batter on both trays at one time? If so, you should have steam one tray first, then grease the 2nd tray and stir the remaining batter and pour just before steaming.
my childhood kueh!! i never know this called steamed soft cake in english..haa.. but iam missing this so much right now….this is so delicious, and look so easy to make, hopefully oneday when i get a complete utensil i can make this. 🙂 thanks for sharing this recipe…finally i found this recipe…..
HI Ann!Aren't those roll cakes just perfectly gorgeous! You sure do have magic hands when it comes to making such beautiful delicacies. If I were to ever attempt to make these I'm sure they would be crummy and simply a mess. I bet the delicate fragrace and taste is simply amazing!!! Thank you so much for sharing, Ann…
Ann,好日式哦! 这个真得是赏心悦目!
Hi Ann,thank u for yr advice.will try out tml. 🙂
Wow nice kueh. Ate this when I was younger.-Alice
Hi Ann,My 9" tray cant fit into my steamer. :(Can i use 8" tray?Josephine
Can steam but the dough will be quite thick.
粉色粉色的,好美呢这是我小时候的回忆,好怀念。。。
Wow Ann, this cake looks really good. Sort of like kuih lapis taste, I guess? It's so beautiful too!
Hi, for e rose pink colouring, is it e same type as those used to coat red eggs?
I'm using the liquid type not powder. Can a small bottle from supermarket.
太漂亮了。这款好久没有吃了,我都忘了它是什么味道。嘻嘻~
So pretty! I wish I had a right steamer for this rice cake.
这个我家爸爸很爱,每次姐姐都会做给他吃,我不会做。。。现在学起来了。谢谢你。
糕点做得太好看了
Now that looks so pretty!!
How cute! And the color is so lovely!
喜欢。。喜欢那清晰的粉红, 很美!
One of my brother loves this QQ cake, he would be so happy to see this post! Thanks for sharing!
Ann, this QQ Cake look so pretty!
This is so nostalgic to me…such pretty little roll cakes you have made and I love your photography!
这个糕点我好像没吃过,圆鼓鼓的,好好看。
已经很久没有吃过软糕,看起来也不难做,又可以消耗一些之前剩余的材料。很棒。谢谢分享。
我小时候很喜欢吃这个,也是喜欢有点香蕉味那种
Such a lovely cake! Looks really pretty and yummy!
Selamat Hari Raya, Ann ! Like every year, I'm celebrating it with my Malay SIL & hubby's family. Hey, thanks so much for the shout out. Your soft cake looks gorgeous. Really pretty ! Hope you're having a lovely day.
Blessings, Kristy
Thank you Kristy.Hope you had a wonderful holidays 🙂
You have done it so pretty!
I really like this cake recipe, which is both easy to make and delicious. This cake is for breakfast is great.
Hello. Do you have a “non-cook” version of this dessert?
Sorry no.
Hi Ann, I only have the round metal stainless steel dishes that can fit in my steamer. Can I use these to steam and then roll out the cake to a rectangle shape before brushing on the food colouring?
Hi Suzanne, I was wondering how you shape this soft cake from round to rectangle shape 😀 Why don’t you make in a smaller round shape and stack them in 3 layers.