This soft and fluffy pink steamed sponge cake is lightly sweet, beautifully colored with natural fruit or beet powder, and filled with juicy golden raisins. It has a light, airy honeycomb texture and is perfect for breakfast, dessert, or an afternoon snack.
Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Ingredients
For the Batter
2½ cups (300g) all-purpose flour
1 tablespoon sugar
1 teaspoon dragon fruit powder or beetroot powder
1 teaspoon (3g) instant dry yeast
½ teaspoon (2g) baking powder
1 cup (220–250ml) room-temperature water
½ cup (60g) golden raisins
For the Pan
1 teaspoon vegetable oil, for greasing
Instructions
Step 1: Mix the Batter
In a large mixing bowl, combine the flour, sugar, dragon fruit powder (or beetroot powder), instant yeast, and baking powder.
Gradually pour in the water while stirring until a thick, smooth, sticky batter forms with no lumps.
Step 2: First Rise
Cover the bowl with plastic wrap or a clean towel.
Let the batter rise in a warm place for about 45–60 minutes, or until doubled in size and full of bubbles.
Step 3: Add the Raisins
Add the golden raisins to the risen batter.
Stir vigorously for about 1 minute to evenly distribute the raisins and remove the large air bubbles.
Step 4: Prepare the Pan
Lightly grease a round cake pan, deep bowl, or heatproof mold with vegetable oil.
Pour the batter into the prepared pan and smooth the top.
Gently tap the pan on the counter a few times to remove any trapped air bubbles.
Step 5: Steam
Place the pan into a steamer over boiling water.
Cover with the lid and steam over medium-high heat for 25–30 minutes.
After steaming, turn off the heat and let the cake rest in the covered steamer for 3–5 minutes before removing the lid.
Step 6: Serve
Carefully remove the cake from the mold and let it cool slightly.
Slice into wedges and serve warm or at room temperature.
Tips
Dragon fruit powder creates a natural pink color, while beetroot powder gives a deeper pink-red shade.
The batter should be thick and sticky, not pour like pancake batter.
Resting the cake for a few minutes after steaming helps prevent it from collapsing.
Store leftovers in an airtight container for up to 2 days or refrigerate for up to 5 days.
Estimated Nutrition Facts
Per Serving (1 of 8)
Calories: 185
Total Fat: 1.5g
Saturated Fat: 0.2g
Cholesterol: 0mg
Sodium: 85mg
Carbohydrates: 39g
Dietary Fiber: 2g
Total Sugars: 10g
Protein: 5g
Nutrition information is an estimate and may vary depending on the ingredients used.
