Sweet Reunion Steamed Orange Soufflé Cafe

Home cook Elaine Teng puts a modern twist on classic Lunar New Year dishes that are not only delicious but symbolically rich

Posted on Mar. 3, 2017
By Editor

Sweet Reunion Steamed Orange Soufflé Cafe
Prep 20 mins • Cook 30 mins • Serves 4

Ingredients

  • 60ml milk
    ½ tbsp orange zest
    1 tsp ginger juice
    1 tbsp orange syrup
    1 tbsp Thai lime syrup
    1 tsp orange essence
    20g plain flour, sifted
    5g white sugar, plus some sugar to coat ramekins
    a pinch of salt
    1 egg, separate yolk from white
    9g white sugar (for whipping egg white)
  • Orange Syrup
    150ml orange juice
    2 tbsp white sugar
    2 tsp corn flour, mixed with 2 tsp water
  • Thai Lime Syrup
    150ml Thai lime juice
    2 tbsp white sugar, adjust sweetness to taste
    2 tsp corn flour, mixed with 2 tsp water
  • Glutinous Rice Balls (tang yuan)
    56g glutinous rice flour
    60-80ml ice water, mixed with a few drops of red food colouring

Method

Step 1

Prepare orange syrup. Boil orange juice with sugar in a pot over medium heat for about 3 mins.

Step 2

Add corn flour mixture to the orange syrup and stir well till mixture thickens.

Step 3

Remove from heat and allow the mixture to cool before use.

Step 4

Prepare Thai lime syrup. Boil Thai lime juice juice with sugar in a pot over medium heat for about 3 mins.

Step 5

Add corn flour mixture to the lime syrup and stir well till mixture thickens.

Step 6

Remove from heat and allow the mixture to cool before use.

Step 7

Prepare glutinous rice balls. Mix glutinous rice flour with ice water to form a pliable dough (the dough should not be too wet nor too dry).

Step 8

Roll dough into small balls (about 5g each).

Step 9

Bring a pot of water to the boil. Drop glutinous rice balls into the hot water and let it cook till they float to the surface of the water.

Step 10

Transfer the cooked glutinous rice balls into a bowl of cold water. Drain away the water only when serving with soufflé cakes.

Step 11

Prepare steamed orange souffle cake. Preheat oven to 170C. Fill a baking tin (large enough to hold 4 ramekins) with water and place it on the oven rack to heat up water – water to come halfway up the sides of the ramekins.

Step 12

Prepare 4 ramekins by greasing the base and sides followed by a coat of sugar, tapping out any excess sugar.

Step 13

Combine milk, egg yolk, orange zest, ginger juice, orange syrup, lime syrup and orange essence in a large bowl, and mix well with a hand whisk.

Step 14

Add sifted flour, sugar and salt to the bowl, and whisk by hand till well combined.

Step 15

Using an electric mixer, beat egg whites till frothy, before adding the 9g of white sugar, and continue beating till you achieve soft peaks.

Step 16

Using a spatula, gently fold egg whites into the egg yolk mixture.

Step 17

Divide the batter among the 4 ramekins.

Step 18

Place the ramekins in the prepared water bath inside the oven and bake till the soufflé cakes rise, and the surface of the cakes are light golden brown in colour, and firm to the touch. About 30 mins.

Step 19

Remove baking tin from oven but leave the ramekins in the water bath for another 5 mins.

Step 20

Serve soufflé cakes either in the ramekins or invert them into individual serving plates, and serve warm with Thai lime syrup and glutinous rice balls. Garnish with mint leaves and serve immediately.

Recipes: Elaine Teng
Photographs: Hwa Beng

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