|It's nice to have a big wok with a lid for steaming. It will fit a 6 muffin tin.|
I rivaled my mother-in-law's excitement with the realization that the recipe is naturally egg and dairy free, two of the main food allergens in our household. My mother-in-law has been making the cakes all week, and the kids have been enjoying fresh muffins for breakfast. I've found they go especially well with my afternoon cup of coffee. They are really moist, spongy, and slightly sweet.
What gives these cakes their pretty flower shape is that they are steamed, not baked, so I guess my mother-in-law will be keeping her pots and pans tucked safely away in her oven for the time being. Steaming muffins was a first for both of us.
Before I give you the recipe, you should know a few things about my seldom-baking mother-in-law. When someone says to add 1 cup of something, she uses a dry measuring cup, not a liquid one. And when someone says to add brown sugar, packing the sugar is optional. So even though the original recipe said to add one cup of brown sugar, packed it was equivalent to 3/4 of a cup. This recipe couldn't be easier.
|Logan had a blast helping his grandmother with the cakes. Way too much fun for a sick day.|
Dai Fa Go--Big Prosperous Cake (No Egg or Dairy)
1 cup flour
1 cup water
1 cup dark brown sugar, unpacked (or about 3/4 cup dark brown sugar, packed)
1 cup Bisquick
Stir the ingredients together, pour into lined muffin pan, and steam on a plate in a large pan or wok covered for 15 minutes.
Makes 6-8 little cakes
A big prosperous Chinese New Year to all of out Get Allergy Wise families! Time to go clean the house...