There’s something captivating about the blend of rich coffee and sweet chocolate that transports you straight into a cozy café, far away from the everyday hustle and bustle. I discovered this delightful recipe for Steamed Vietnamese Coffee Cakes on an adventurous afternoon, inspired by the quest for a dessert that would impress without overwhelming me in the kitchen.
Picture this: a soft, fluffy cake that’s not only easy to make but also melts in your mouth, blessing each bite with the perfect balance of sweetness and a robust coffee kick. The gentle steam bath creates a texture that’s simply irresistible, proving that you don’t need an oven to bake magic. Whether you’re reeling from a long day or just looking to delight friends with something special, these little puddings are the answer. Grab your dariole molds, and let’s transform your kitchen into a haven of comforting aromas and luscious flavors!
Why are Steamed Vietnamese Coffee Cakes timelessly appealing?
Irresistible Flavor: The luscious combination of chocolate and coffee creates a delightful treat that’s a hug in dessert form.
Effortless Preparation: With no baking required, even novice cooks can enjoy these scrumptious cakes right at home.
Heavenly Texture: Each pudding is steamed to perfection, resulting in a light and fluffy treat that melts effortlessly on your tongue.
Crowd-Pleasing Delight: Perfect for gatherings or cozy nights in, these cakes are sure to impress your friends and family with their unique charm.
Versatile Treat: Whether enjoyed as a dessert or a sweet breakfast indulgence, these coffee cakes fit seamlessly into any occasion.
So, if you’re craving something extraordinary, these Steamed Vietnamese Coffee Cakes are a must-try for a hint of café magic in your own kitchen!
Steamed Vietnamese Coffee Cakes Ingredients
For the Batter
• 2 medium eggs, separated – The yolks add richness, while the whipped whites bring airy fluffiness.
• 200g condensed milk – This sweet ingredient lends a creamy texture and deep flavor.
• 100g soft light brown sugar – Offers a mellow sweetness that complements the coffee.
• 90g plain flour – Provides structure for your cakes, keeping them soft yet firm.
• 1½ tbsp instant espresso powder – A must-have for a robust coffee flavor that makes these cakes unforgettable.
• 1 tsp vanilla extract – Enhances the overall taste and adds warmth to the batter.
• 2 tsp cornflour – Helps to create a melt-in-your-mouth texture.
• 1 tsp baking powder – A little lift goes a long way in achieving that perfect fluffiness.
• ¼ tsp salt – Just a pinch to enhance and balance out the sweetness.
For the Topping
• 150ml whipping cream, whipped to soft peaks – Lightens the rich flavor of the cakes, adding a delectable finish.
• Cocoa powder to dust – Acts as a beautiful garnish, enhancing the visual appeal and adding a touch of cocoa goodness.
How to Make Steamed Vietnamese Coffee Cakes
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Prepare the Moulds: Grease the dariole moulds generously with butter, ensuring easy release after steaming. Boil the kettle to set up your steamer, creating a cozy steam-filled environment for the cakes.
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Mix Egg Yolks: In a mixing bowl, whisk the egg yolks with the condensed milk, soft light brown sugar, and softened butter for about 2 minutes. The mixture should become thick and voluminous, looking like a creamy dream.
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Incorporate Dry Ingredients: Sift in the plain flour, instant espresso powder, vanilla extract, cornflour, baking powder, and salt. Whisk until you achieve a smooth batter, the aroma of coffee wafting through the air as it blends.
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Whip Egg Whites: In a separate, clean bowl, whisk the egg whites until they form stiff peaks. This step is crucial for that light, airy texture. Gently fold the whites into the mixture in three parts, using a large flat metal spoon or a balloon whisk to maintain the fluffiness.
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Divide and Steam: Carefully divide the batter among your greased dariole moulds, filling them about three-quarters full. Place them in the steamer basket, ensuring there’s enough space for steam to circulate. If the lid is too close, add a circle of baking paper to prevent sticking.
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Steam the Cakes: Steam the cakes for 25 minutes. You’ll know they’re done when they spring back when gently pressed. The delightful aroma of coffee and chocolate will fill your kitchen!
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Serve and Enjoy: Once done, carefully turn the puddings out onto a plate. Top them generously with soft whipped cream and finish with a light dusting of cocoa powder for an unforgettable presentation.
Optional: For a touch of luxury, drizzle with chocolate sauce before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Steamed Vietnamese Coffee Cakes
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Egg Separation: Ensure egg yolks and whites are kept separate and clean. Any yolk in the whites can prevent them from whipping to stiff peaks.
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Sift Dry Ingredients: Don’t skip sifting the flour and cocoa powder; it aerates them, ensuring a light and fluffy cake free from lumps.
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Steamer Setup: Use a pot that allows enough steam to circulate without the lids touching the cakes. This prevents any sogginess from excess moisture.
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Gentle Folding: When combining the whipped egg whites with the batter, use a gentle folding technique. This keeps your Steamed Vietnamese Coffee Cakes airy and fluffy.
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Avoid Oversteaming: Keep an eye on the time; oversteaming can lead to dryness. You want that perfect moist texture with each bite.
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Personal Touch: Feel free to customize flavors! A touch of cinnamon or espresso can elevate your cakes to new levels of deliciousness.
How to Store and Freeze Steamed Vietnamese Coffee Cakes
Room Temperature: Enjoy your fresh cakes within 1 day at room temperature, well-covered to prevent drying out.
Fridge: Store steamed cakes in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave for about 10-15 seconds before serving.
Freezer: Freeze the steamed cakes wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw in the fridge overnight before enjoying.
Reheating: To reheat from frozen, steam the cakes for about 10 minutes until warmed through, restoring their delightful texture.
Steamed Vietnamese Coffee Cakes Variations
Want to put your spin on these delightful Steamed Vietnamese Coffee Cakes? Let your creativity flow!
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Gluten-Free: Swap plain flour with a gluten-free blend for a lighter option everyone can enjoy. The texture remains fluffy and divine!
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Dairy-Free: Use coconut cream instead of whipping cream to top your cakes. It adds a tropical twist that complements the coffee beautifully.
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Extra Chocolate: Mix in chocolate chips or cocoa nibs for a delightful chocolate burst in every bite. Your taste buds will thank you with each soft mouthful!
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Nutty Delight: Fold in crushed walnuts or hazelnuts for some added crunch and flavor. This delightful texture contrast elevates the cakes to gourmet status.
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Spicy Kick: Add a pinch of cinnamon or a dash of chili powder to the batter for a warm, surprising heat that harmonizes with the coffee.
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Fruit Infusion: Incorporate finely chopped bananas or peaches for a juicy sweetness that enhances the chocolate and coffee layers. Each bite will be bursting with flavor and excitement!
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Decadent Mocktail: For a sophisticated twist, drizzle a bit of espresso martini mixture over the cakes right before serving. It’s an indulgence that will impress all your guests.
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Vegan Option: Replace eggs with flaxseed meal mixed with water and use plant-based milk instead of condensed milk. These cakes will still be a crowd-pleaser, keeping the spirit alive for everyone to enjoy!
Make Ahead Options
These Steamed Vietnamese Coffee Cakes are a fantastic choice for meal prep, allowing you to enjoy their indulgent flavors without the last-minute rush! You can prepare the batter up to 24 hours in advance; simply mix the ingredients as instructed, cover the bowl tightly with plastic wrap, and refrigerate. This not only saves you time but also allows the flavors to meld beautifully. When you’re ready to serve, pour the batter into the greased dariole molds and steam for 25 minutes as usual. To maintain the cakes’ delightful texture, avoid overmixing when combining the egg whites and batter. You’ll still have that irresistible, fluffy dessert that feels just as fresh as when you made it!
What to Serve with Steamed Vietnamese Coffee Cakes?
Indulging in a sweet treat that brings café vibes home is a delightful experience. Let’s create the perfect meal around your heavenly puddings.
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Espresso Martini: The bold coffee flavor enhances the richness of the cakes, providing a delightful adult twist for your dessert moment.
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Vanilla Ice Cream: Pairing these warm puddings with cold, creamy ice cream creates a heavenly contrast, adding a lusciousness that complements the flavors beautifully.
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Fresh Berries: A sprinkle of fresh strawberries or raspberries adds a burst of tartness, cutting through the sweetness, while their vibrant color livens up the plate.
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Whipped Coconut Cream: This dairy-free option is light and airy, enriching the coffee notes while providing a tropical flair that pairs wonderfully with chocolate.
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Crunchy Biscotti: Offer an unexpected crunch that complements the soft texture of your cakes. These can double up as a lovely dipping treat for an elegant touch.
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Milk Coffee: Enjoying a warm cup of coffee to tie the meal together is a classic choice, ensuring each bite of dessert is paired with that comforting, caffeinated hug.
Elevate your dessert experience by mixing these complementary flavors and textures, creating a dining ensemble that’s sure to impress!
Steamed Vietnamese Coffee Cakes Recipe FAQs
What’s the best way to select eggs for this recipe?
Absolutely! When choosing eggs, look for medium-sized eggs with clean, uncracked shells. Fresh eggs will give your puddings a fluffier consistency. If possible, check the sell-by date; fresher eggs typically yield better results!
How should I store leftover Steamed Vietnamese Coffee Cakes?
To store leftovers, place the steamed cakes in an airtight container and keep them in the fridge for up to 3 days. Ensure they are well-covered, as this helps prevent drying out. If you’re not planning to enjoy them within that time, it’s best to freeze them!
Can I freeze Steamed Vietnamese Coffee Cakes? If so, how?
Yes, you can freeze them! First, allow the cakes to cool completely after steaming. Then, wrap each pudding tightly in plastic wrap and place them in a resealable freezer bag or aluminum foil. They can be stored for up to 2 months. When ready to enjoy, simply thaw them in the fridge overnight. For a quick serving, steam the cakes for about 10 minutes to bring back their fluffy texture.
What should I do if my cake mixture doesn’t rise properly?
Very! If your mixture doesn’t rise, it may be due to a few reasons. Ensure that your egg whites were whipped to stiff peaks before folding them into the batter. Additionally, check that your baking powder is fresh—it should create bubbles when mixed with liquid. Lastly, avoid overmixing after adding the egg whites; gentle folding ensures the airy texture you want.
Are there any dietary concerns I should consider?
Definitely! This recipe contains eggs and dairy, so be cautious if you have allergies to those ingredients. For a dairy-free variation, you might substitute condensed milk with a dairy-free alternative and use non-dairy whipped cream. Always double-check your ingredient labels to stay on the safe side, especially for guests with dietary restrictions.
Decadent Steamed Vietnamese Coffee Cakes to Savor at Home
Ingredients
Equipment
Method
- Grease the dariole moulds generously with butter, ensuring easy release after steaming. Boil the kettle to set up your steamer.
- In a mixing bowl, whisk the egg yolks with the condensed milk, soft light brown sugar, and softened butter for about 2 minutes.
- Sift in the plain flour, instant espresso powder, vanilla extract, cornflour, baking powder, and salt. Whisk until you achieve a smooth batter.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold the whites into the mixture in three parts.
- Carefully divide the batter among your greased dariole moulds, filling them about three-quarters full. Place them in the steamer basket.
- Steam the cakes for 25 minutes. You'll know they’re done when they spring back when gently pressed.
- Once done, carefully turn the puddings out onto a plate. Top them generously with soft whipped cream and finish with a dusting of cocoa powder.