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Chinese Steamed Cake

Reviewed: Nov. 7, 2010
My Mom used to make steamed egg cake for us all the time. I miss her and many of the Chinese desserts and dishes that she used to make for us. Without any written recipes - I have been searching and trying different steamed cake recipes, this one came close but still not the same as hers, a little too sweet and too eggy, but still good, thus the 4 stars. I did not use vanilla nor almond extract - my Mom did not use any of the extracts in her steamed cakes. I also did not use the confectioners sugar. The steaming time definitely took longer than 20 minutes - more like 30+ minutes before the bottom of the cake was done. As for the reviewers who thought this was supposed to be Ma Lai Gao - it is not. Ma lai Gao is a different type of steamed cake. This recipe is more like the traditional Chinese steamed egg cake (steamed don gao). Used 4 egg yolks, 8 egg whites instead of 6 eggs - came out more fluffy and lighter. My daughter loves this steamed cake. Thank you Kevin Ryan for posting this recipe - it brings back great memory of my Mom.
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