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–+ servings
A few Thai egg cake with chocolate topping on a parchment paper, one sliced in half.
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5 from 1 vote

Thai Egg Cake

Made from eggs, sugar, and flour, these golden mini Thai egg cakes are simple and deliciously comforting.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Desserts, Snack
Cuisine: Indonesian, Thailand
Servings: 30 pieces
Calories: 41kcal
Author: Claudia

Equipment

  • 1 takoyaki pan

Ingredients

  • 145 gr flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 70 gr sugar
  • 1 egg
  • 140 ml milk
  • 40 gr milk

Topping

  • 80 gr chocolate rice
  • 60 gr cheese grated or cube size

Instructions

  • In a bowl, sift together flour, baking powder, baking soda, sugar, and salt. Whisk to combine evenly. Crack in the egg and whisk again. Gradually pour in milk while whisking. Add vanilla extract and mix until fully incorporated.
  • Whisk the batter until smooth, then add melted butter. Mix again until you get a silky, lump-free batter. Let it rest for 15 minutes to allow air bubbles to form.
  • After resting, you’ll see tiny bubbles in the batter, that’s a good sign! Heat a mini pancake or Kue Cubit pan, and lightly brush it with butter or margarine. Whisk the batter again before pouring it into the molds. Cook over medium heat until small pores appear on top. Add your favorite toppings like chocolate rice, grated cheese, or raisins. When the tops look dry and springy to the touch, lift them out gently and enjoy them warm!

Notes

  • Rest the batter – Don’t skip the 15-minute rest! It helps the baking powder and soda activate, creating that light, fluffy texture.
  • Whisk before pouring – The flour can settle while resting, so always give the batter a quick whisk before cooking.
  • Use medium heat – Too high, and the cakes will brown before cooking through; too low, and they’ll turn pale and dense.
  • Brush the pan with butter or margarine – This not only prevents sticking but also gives the edges a beautiful golden crisp.
  • Don’t overfill the molds – Leave a little room for the batter to rise; otherwise, they might overflow.
  • Customize the toppings – Sprinkle chocolate rice, grated cheese, or raisins right before the surface sets for the best stick and flavor.

Nutrition

Serving: 1piece | Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 89mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 38IU | Calcium: 31mg | Iron: 0.3mg