How to Make Perfect Chinese Steamed Cupcakes (Pui Fai)

Steamed Pui Fai cupcakes use only a few 

ingredients is essential if you want your cupcakes to stand out from the rest.

Wheat Flour – UFM “Pat Bok” Cake Flour
Commonly known as Pat Flour, this is a premium low-protein cake flour suitable for recipes with a high sugar ratio. The low protein level reduces gluten development, resulting in a soft and tender texture.
UFM SP Emulsifier
A light brown, glossy cream with a pleasant aroma. Use 1.5–2.0% of the total formula weight. Since Pui Fai relies heavily on air bubbles for rising, SP helps incorporate more stable air during whipping, resulting in superior texture and volume.
Water
Use clean, cold water.
Sugar
Fine white granulated sugar is recommended.
Eggs
Fresh and chilled.
Baking Powder
Readily available in most markets.
Flavoring
Optional. You may use jasmine, vanilla, or nom-maew (Thai milk scent) to mask egg odor if desired.

Methods of Mixing Pui Fai Batter
One-Step Method
Combine all ingredients and whip according to the recipe timing.
Multi-Step Method
First, whip eggs, sugar, and UFM SP until fully aerated.
Then, alternate adding flour and liquid ingredients at low speed — start with flour and end with flour.
How to Check Batter Consistency:
Use a rubber spatula to lift the batter.

If it flows in a thin continuous ribbon, the batter will bloom properly.
If it is too thick, the cupcakes may not split.
To fix thick batter: gently fold with a spatula until it flows smoothly.
 
What Affects Whether the Top Splits or Not?
The ingredient ratios must follow the formula precisely.
Steamer size and heat must match.
For a small steamer, use low heat — high heat may prevent blooming.
Resting the batter does not affect splitting. Batter can be stored in the fridge overnight without affecting the texture.
If some cupcakes split and others don’t — even when steamed together — this is usually due to improper mixing, uneven batter texture, or incorrect whipping technique.

Equipment also matters. If you use a small hand mixer, it is better to make half the recipe to ensure proper aeration and texture.

How Steaming Affects the Final Result
High heat: The cupcake will split uncontrollably, losing its shape.
Low heat: Cupcakes bloom nicely with controlled expansion.
Fill the steamer with approximately ¾ water level.

Teacher Toom’s steaming method:

Bring the water to a full boil.
Place cupcakes into the steamer.
Cover and immediately reduce to low heat.
When nearly cooked, increase heat again briefly before removing.
Repeat the process for each batch.
Avoid placing cups in the center or too close to the edges to prevent condensation from dripping into the batter.

 
Coloring Technique
Teacher Toom recommends soft pastel colors to create an appetizing look.
Liquid, gel, or powder food coloring can be used — adjust quantity carefully.

Because the batter contains eggs (yellow tone), colors may shift.
For example: Blue may turn slightly green.

To prevent this, add a small amount of white coloring to neutralize the yellow tone before adding the desired color.
This technique also works if you want a very white cupcake.

 
About Cutting with Lemon Juice
Cutting or scoring the top is optional — the cupcakes will still split naturally.
Adding lemon juice mainly increases workload and is not required.

 
Common Issues
Cupcake texture becomes chewy:

Over-whipping batter
Stirring too vigorously when coloring, causing batter to thin
Soggy bottom:
Remove cupcakes immediately after steaming and take them out of aluminum cups.
Cool on a rack (requires heat-resistant hands!)
Lumpy batter:
Mix half of the water with UFM SP first so it dissolves properly, then add the remaining water.
Decoration can greatly add value — such as creating watermelon patterns, dragon fruit style, flowers, or cute cartoon designs. Many tutorials are available on YouTube.

 
Final Notes
Everything written here comes from real experience and hands-on practice.
If you have helpful tips, feel free to share — and may these techniques help you enjoy the process and succeed in making perfect Pui Fai cupcakes. 🎀🧁✨