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Ji dan gao

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Taiwanese sponge cake
Ji dan gao
Alternative namesEgg cake
Place of originTaiwan
Main ingredientsrice flour
VariationsBahulu

Ji dan gao are Taiwanese sponge cakes served as desserts.

History

Ji dan gao are possibly related to the Malay pastry Bahulu. They were introduced to Hawaii by restaurateur Chock Chin in 1998.

Preparation

They are prepared by steaming sponge cakes made of rice flour, milk, eggs and sugar.

References

  1. Tomicki, Hadley (2019-10-29). "Here's your chance to try ji dan gao, the popular Taiwanese egg cakes". Los Angeles Times. Retrieved 2023-05-25.
  2. Kwan, K. P. (2022-03-17). "Kuih bahulu - How to make ji dan gao (traditional sponge cake recipe)". Taste Of Asian Food. Retrieved 2023-05-25.
  3. Ng, Franklin (2010). "Food and Culture: Chinese Restaurants in Hawai'i" (PDF). Chinese America. The Hawaii Chinese. Chinese Historical Society of America.
  4. "Chinese Steamed Sponge Cake Recipe (ji dan gao)". Yum Of China. 2022-09-15. Retrieved 2023-05-25.
Taiwan Taiwanese cuisine
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