Steps

1. Cut off the bottom of the opened milk carton.
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2. Cut along the folds of the milk carton with scissors, and remove one side.
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3. With the remaining 3 sides, draw a line in the center of the outermost edge and cut it off.
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4. Cut the removed 2 pieces into 3cm wide strips.
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5. Roll up the cut-off edge pieces and secure with a staple.
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6. Overlap the bottom edge of another milk carton onto the folded side of the 3cm wide strip, staple them together, and form a circle with a diameter of 15cm.
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7. Mark and cut the remaining milk carton into a square with sides of 17.5cm.
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8. Once the square is cut, place the pre-made circle in the center and mark where the outer edges of the circle overlap.
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9. Fold the four corners inward.
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10. After folding the corners inward, place the circle in the center and staple the folded parts to the circle.
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11. Trim off any protruding tips.
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12. Once the mold is ready, line the inside with parchment paper. (Key Tip!) Use a milk carton, which is less likely to disintegrate when wet, and apply pressure from all directions to create a perfect round mold.
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13. Crack 2 eggs into a bowl and whisk.
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14. Add 70g muscovado sugar and mix.
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15. Add 2 tbsp vegetable oil, 3 tbsp milk, and 1/2 tsp soy sauce and mix.
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16. Sift in 100g all-purpose flour and 4g baking powder. Mix with a spatula, being careful not to overwork the batter. (Key Tip!) Overmixing will result in a tough dough, so mix just until the flour streaks disappear.
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17. Once the flour streaks are gone, pour the batter into the prepared mold.
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18. Place the milk carton base inside a large frying pan or pot.
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19. Position the mold so the base is in the center, and carefully pour hot water around the edges of the frying pan. (Key Tip!) Pour just enough hot water so it barely touches the bottom of the mold, being careful not to let any water get inside the mold.
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20. Once steam begins to rise, cover with a lid wrapped in a cloth to prevent condensation from dripping onto the cake. Steam over high heat for 20 to 25 minutes. (Key Tip!) If the heat is too low, the surface may become uneven or the cake may not puff up properly. Steam thoroughly over high heat.
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21. If the water level decreases during cooking, add more water to prevent it from boiling dry.
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22. After steaming, insert a bamboo skewer or toothpick. Check if any batter sticks to the tip.
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23. Carefully remove the mold, being cautious of burns.
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24. Remove from the mold and cut into desired serving sizes. (Key Tip!) If you can't finish it all, wrap it in plastic wrap, refrigerate, and then reheat in the microwave for a fluffy and delicious treat.
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