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Line baking paper in the bamboo steamer. Pour the batter into the steamer. Place in a wok (or a steamer), covered, and steam over high heat for 30 minutes. Test by an inserted bamboo stick or needle that comes out clean. Serve hot. Notes: When it comes to cooking this steamed cake, all you need are eggs, flour and sugar.
Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
This steamed cake is best served hot. You can reheat it in a wok before serving, if it cools down. Adding a pinch of salt is to elevate the taste of the cake. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!!
The texture of this steamed cake is solely rely on the support of the air beaten inside. There are two main parts that would make this cake won’t rise. First, the mixture of eggs and sugar has to be beaten to the right consistency, very thick and slow to fall a drop. If not, the cake can’t rise properly.
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