Name: Chinese Thousand-Layer Steamed Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: Chinese
Ingredients: 180 g all-purpose flour; 180 g cake flour; 40 g sugar; 4 g salt; 1 tsp instant yeast; 15 g neutral oil; 180 g milk, plus extra if needed; 4 salted egg yolks, cooked and mashed; 30 g custard powder; 50 g beaten egg; 30 g sugar; 30 g condensed milk; 25 g cake flour; 100 g whole milk; 50 g unsalted butter, softened; White sesame seeds (optional)

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This Chinese Thousand-Layer Steamed Cake is soft, fluffy, and beautifully layered with a rich salted egg yolk custard filling. I love how the tender steamed dough folds around the sweet-salty custard, creating a dim sum-style treat that feels special but homemade.

Chinese Thousand-Layer Steamed Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

180 g all-purpose flour

180 g cake flour

40 g sugar

4 g salt

1 teaspoon instant yeast

15 g neutral oil

180 g milk, plus a little extra if needed

4 salted egg yolks, cooked and mashed

30 g custard powder

50 g beaten egg

30 g sugar

30 g condensed milk

25 g cake flour

100 g whole milk

50 g unsalted butter, softened

White sesame seeds, optional

Directions

I start by making the filling. In a saucepan, I whisk together the custard powder, beaten egg, sugar, condensed milk, cake flour, and milk until smooth.

I cook the mixture over medium-low heat, whisking constantly, until it thickens enough to coat a spoon. Then I stir in the butter until melted and mix in the mashed salted egg yolks. I cover the surface directly and let it cool completely.

For the dough, I combine the all-purpose flour, cake flour, sugar, salt, and instant yeast in a mixing bowl. I add the milk and oil, then knead until the dough becomes smooth and elastic.

I cover the dough and let it rest for 15 minutes.

Next, I roll the dough into a rectangle about 10 x 15 inches. I cut halfway through the center, then spread most of the filling over the dough, leaving one section bare.

I fold the bare section over, then continue folding the dough into layers. I gently flatten it with a rolling pin and cut it in half if needed to fit my steamer.

I spread the reserved filling over one half, then stack the other half on top to create more layers.

I place the shaped dough on parchment paper in my steamer basket. I leave it in a warm place until puffy, about 1 hour.

I lightly mist the top with water and sprinkle sesame seeds over it if using.

I bring the steamer water to a simmer over medium-high heat, then reduce the heat to medium. I steam the cake for 30 minutes with the lid slightly vented. If I use a metal lid, I wrap it with a cloth to stop condensation from dripping.

I turn off the heat and let the cake rest in the steamer for 5 minutes before opening the lid.

I cool it slightly, trim the edges if I like, and cut it into squares or rectangles to serve.

Servings and Timing

This recipe makes 8 servings.

Prep time: 25 minutes

Cooking time: 30 minutes

Total time: 1 hour 50 minutes

Calories: 354 kcal per serving

Variations

I sometimes add a little vanilla to the custard for a softer dessert flavor. I also like using black sesame seeds on top for contrast. For a richer filling, I add a little extra mashed salted egg yolk.

Storage/Reheating

I store leftover steamed cake in an airtight container in the refrigerator for up to 3 days. To reheat it, I steam it for 5 to 8 minutes until soft again. I avoid microwaving for too long because it can make the dough chewy.

FAQs

Can I make Chinese Thousand-Layer Steamed Cake ahead of time?

Yes, I can make it ahead and store it in the refrigerator. I like reheating it by steaming so the texture becomes soft again.

Can I use only all-purpose flour?

Yes, I can use only all-purpose flour, but the texture will be slightly less tender. Cake flour helps make the dough softer.

Why is my steamed cake dense?

The cake may be dense if the dough did not proof long enough or if the yeast was inactive. I let it rise until puffy and light before steaming.

Can I skip the salted egg yolks?

Yes, I can skip them, but the filling will lose its signature sweet-salty richness. I would still have a custard-filled steamed cake.

How do I keep water from dripping onto the cake?

I wrap a metal steamer lid with a clean cloth or keep the lid slightly vented. This helps prevent condensation from falling onto the cake.

Conclusion

This Chinese Thousand-Layer Steamed Cake is soft, layered, and filled with rich salted egg yolk custard. I love serving it slightly warm, when the layers are tender and the filling tastes creamy, sweet, and lightly savory.

📖 Recipe:

Chinese Thousand-Layer Steamed Cake

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Author: Cheryl
Total Time: 1 hour 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A soft and fluffy Chinese steamed cake layered with rich salted egg yolk custard, offering a perfect balance of sweet and savory flavors. This dim sum-style treat is tender, moist, and beautifully layered.

Instructions

Prepare the filling by whisking custard powder, beaten egg, sugar, condensed milk, cake flour, and milk in a saucepan until smooth.
Cook over medium-low heat, whisking constantly, until thickened. Stir in butter until melted, then mix in mashed salted egg yolks. Cover and cool completely.
In a bowl, combine all-purpose flour, cake flour, sugar, salt, and yeast. Add milk and oil, then knead until smooth and elastic.
Cover and let the dough rest for 15 minutes.
Roll the dough into a 10 x 15 inch rectangle. Cut halfway through the center and spread most of the filling, leaving one section bare.
Fold the bare section over and continue folding to create layers. Flatten gently and cut if needed.
Spread remaining filling over one half and stack the other half on top.
Place on parchment in a steamer basket and proof in a warm place for about 1 hour until puffy.
Lightly mist with water and sprinkle sesame seeds if using.
Steam over medium heat for 30 minutes with the lid slightly vented. Wrap lid with cloth if needed to prevent condensation.
Turn off heat and rest in steamer for 5 minutes before opening.
Cool slightly, trim edges if desired, and cut into pieces to serve.