Chinese Steamed Cake Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 28, 2002
This was very close to the real thing that you can buy at dim sum shops! I used brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanilla for the almond extract. I didn't have a steamer or a large enough wok for my cake pan, so I placed it in a 9x13 pan, filled the larger pan with enough hot water to go halfway up the cake pan, covered the whole thing securely with foil, and baked it at 400 for 40 minutes. This would probably solve the problem with the undercooked bottom. It worked fabulously! Another suggestion would be to try serving the cake hot, and keep the remaining cake covered because it dries out easily. Wrap any leftovers with plastic and refrigerate. It reheats nicely in the microwave covered with a damp paper napkin.
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Reviewed: Feb. 16, 2002
Cake can be steamed in a wok without a "steamer". Place 4 pairs of chopsticks in wok and fill with water just to cover. Bring water to a boil and put cake pan on top of the chopsticks. Cover cake pan with a clean square dishtowel. Cover the wok with it's lid. This cake was ok. The first time I made it, I used a springform pan and steamed it for 20 min. The cake was a little dry, and the bottom center of the cake didn't finish cooking for some reason. If I make it again, I'll try a traditional bamboo steamer and definitely reduce the almond extract to 1 tsp.
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Reviewed: Feb. 5, 2001
This cake had an excellant almond flavor. I really enjoyed preparing and eating this cake.
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Reviewed: May 22, 2000
This cake was really soft and spongy, and would be really suitable to split in half and top with strawberries. I reduced the sugar by about 1/4 cup and tried vanilla flavoring. You need a big steamer for this recipe!
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