A few months ago, I posted about Melt Organic Spread, a butter alternative. I had a great experience with it in both sweet and savory applications, and I have been replacing butter with Melt in some of my cooking ever since I tried it out. Now, Melt is hosting a giveaway for my readers to win a prize package, including a spreader, cutting board, and two VIP coupons for free Melt spread.
To enter the giveaway: simply visit the Melt Organic giveaway page, enter your name and email, and select that you follow the blog Jinxi Eats. That’s it! Melt Organic will choose a winner in early March. Good luck!
Meanwhile, I got a cool new toy recently from a dear friend…
A Babycakes cake pop maker! I see these online and in stores all the time, but never purchased one because I didn’t know how well it would work. Well, apparently these cake pop makers are all the rage among Taiwanese ladies in the U.S., because they can make a variety of Asian treats, including “egg cakes” (雞蛋糕), a popular Taiwanese street-food snack.
Taiwanese egg cakes are vaguely reminiscent of Hong Kong egg waffles or egg puffs. They should be browned and crispy on the outside and have a soft, fluffy interior. No frosting is needed for these mini cakes – the point is to let their “eggy” taste come through.
Even if you don’t have a cake pop maker, which conveniently has the holes/molds for egg cakes, you can make them in a mini muffin pan or mini popover pan. The batter is super easy to make, and uses simple ingredients that can be found in most pantries – and I used Melt Organic Spread in place of butter for these egg cakes! The base recipe comes from a good friend of mine, who is an amazing cook. (I am so jealous of her family who get to eat her homecooked meals and snacks everyday!
- 25 g 1/10 cup Melt spread
- 30 g (2+1/2 tbsp) granulated sugar
- 10 g (1/2 tbsp) honey
- 1 large egg
- 1/8 tsp vanilla extract
- 30 ml (2 tbsp) whole milk
- 50 g (1/2 cup) all-purpose flour
- 2 g (1 tsp) baking powder
- 0.5 g (1/4 tsp) salt
- Combine flour, baking powder, and salt. Set aside.
- In a separate bowl, beat together Melt spread, sugar, and honey until light and creamy, then beat in egg and vanilla extract.
- Add half of the flour mixture, blend. Then add milk and blend. Finally add the rest of the flour mixture.
- Fill each cooking resevoir with about 1 tablespoon of batter.
- Bake for 4 to 5 minutes (if using cake pop maker), or until a toothpick inserted into a cake comes out clean.
- Serve warm.
- Cake pop maker should be turned on and properly preheated before filling.
- Cooking time may need to be adjusted if using a pan and baking in the oven. I have read that with a mini popover pan, 8-10 minutes in a 375 F oven yields good results.