Reviewed: Apr. 4, 2009

The only way I could get this cake to cook was to put the batter onto wax paper, and place that directly onto the bamboo steamer. Served with light whipped and frozen raspberries. Was the perfect compliment. VERY HEALTHY!

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philotheas art

Home Town: Bradenton, Florida, USA

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Reviewed: Mar. 21, 2008

This cake is not a "wow" but it sure is very good. I reduced the sugar, and used 1/2 cup of sugar and 1/2 cup of splenda. The splenda does not affect the taste of the cake at all, so this is a good recipe for diabetics. I also baked 3/4 of the batter in a cake pan and the remaining 1/4 in 2 ramekins. Both version turned out well. Best served right out of the steamer :) I will be making this again.

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sushibox

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Reviewed: Mar. 8, 2008

This tasted like the recipe for Chinese steamed cake (on this website). I used one cup of white sugar. I didn't have any black sesame seeds, but it was delicious anyways.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: May 16, 2007

Brilliant. not greasy and fluffy. the only thing is i dont know how to fold the white to the yolk mixture, i have to MIX it. theres several parts of the yolk mixture that doesnt really mixed well with the white and it turns dense ( not fluffy) next time i'll add pinch of salt and double the green tea. and i dont know how to make a preety cake like yours, mine stick to the metal container. i'll use parchment paper next time. we call this cake "kue bolu" in indonesia. they use small cup ( much like muffin cup) lined with parchment paper and fill it with cake batter and steam it. the taste is pretty much the same. i love this comfort food and this is a good option when you are ill.

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facobasten1984

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Reviewed: Feb. 25, 2007

it tastes great. the only problem i have with it is that it's a little dry. it's really good to eat with milk. =D i've made it several times now and it's definitely a favorite.

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