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Mini Chinese Egg Cakes

Mini Chinese Egg Cakes
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Mini Chinese Egg Cakes are small, fluffy, and delightfully light treats that offer a perfect balance of sweet and savory flavors with a hint of caramelization. Made from simple pantry ingredients, these bite-sized cakes are perfect as a snack or dessert, evoking nostalgic charm and cultural heritage in every bite. Their airy texture and versatility make them a beloved choice for breakfast, tea time, or any sweet craving.

Ingredients

Scale

Main Ingredients

  • 2 large eggs (preferably at room temperature)
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free variation)
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 tablespoons vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Optional Variations

  • 1 teaspoon matcha powder (for Matcha Twist)
  • Sweetened red bean paste (for Red Bean Filling)
  • 2 tablespoons shredded coconut or substitute part of milk with coconut milk (for Coconut Flavor)
  • Fresh berries or diced fruits (for Fruit Infusion)

Instructions

  1. Prepare the Batter: Start by whisking the eggs and brown sugar together until the mixture becomes light and frothy. Gradually sift in the all-purpose flour and baking powder, mixing gently to combine without lumps. Add the milk, vegetable oil or melted butter, and vanilla extract, stirring until you achieve a smooth, velvety batter that is easy to pour but not too runny.
  2. Heat the Pan: Lightly grease a non-stick mini cake pan or specialized mold with oil or butter. Warm the pan over medium heat to ensure even cooking and to help create the golden caramelized crust on each cake’s surface.
  3. Cook the Cakes: Pour small spoonfuls of batter into each cavity of the mold, filling them about three-quarters full. Cook until bubbles appear on the surface and the edges start to set, then carefully flip each cake. Cook the other side for about 1–2 minutes until golden brown and cooked through.
  4. Cooling and Serving: Remove the mini cakes from the pan and place them on a wire rack. Allow them to cool slightly for a few minutes so they firm up just enough to handle easily and enhance their texture before serving.

Notes

  • Use eggs at room temperature for better batter mixing and rise.
  • Maintain medium heat to avoid burning and to get the ideal golden crust.
  • Do not overfill the molds to prevent overflow or overly dense cakes.
  • Use a good quality non-stick mini cake pan or mold for easy flipping and even cooking.
  • Allow the batter to rest for 10 minutes before cooking to hydrate the flour fully for improved texture.

Nutrition

Keywords: Mini Chinese Egg Cakes, bite-sized cakes, fluffy egg cakes, Chinese snacks, caramelized egg cakes, gluten-free egg cakes

Find it online: https://marysplate.com/mini-chinese-egg-cakes/