Just Flour, Eggs, and Milk: How to Make Pillow-Soft Thai Steamed Cakes in Under 10 Minutes

Forget about preheating your oven, scrubbing messy baking sheets, or dealing with dry, crumbly crumbs. By whisking a dead-simple pantry trio of flour, milk, and eggs, you create a silky batter that cooks entirely in a covered steamer basket over boiling water.

Because these Thai cakes are made in hot steam rather than dry heat, they puff up into incredibly moist, porous, and melt-in-your-mouth bites.

Here’s what you need: 100 g of rice flour, 1 egg, 50–70 g of sugar, 50 ml of milk, 2 teaspoons of vegetable oil, 4 g of baking powder.

Crack the egg into a deep bowl, add the sugar, and whisk well until smooth. Pour in the milk and vegetable oil, then mix again.

Add the rice flour and baking powder, and knead into a smooth batter without any lumps. If you like, add a few drops of food coloring and mix gently until the color is even.

Prepare the silicone baking cups; lightly grease them with oil if necessary. Divide the batter among the cups, filling them about 2/3 full.

Place the cups in a steamer or over a pot of simmering water, cover, and cook over medium heat for about 10–12 minutes until light and fluffy.