Ji dan gao
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| Alternative names | Egg cake |
|---|---|
| Place of origin | Taiwan |
| Main ingredients | rice flour |
| Variations | Bahulu |
Ji dan gao are Taiwanese sponge cakes served as desserts.[1]
History[edit]
Ji dan gao are possibly related to the Malay pastry Bahulu.[2] They were introduced to Hawaii by restaurateur Chock Chin in 1998.[3]
Preparation[edit]
They are prepared by steaming sponge cakes made of rice flour, milk, eggs and sugar.[4]
References[edit]
- ^ 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.
- ^ 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.
- ^ Ng, Franklin (2010). "Food and Culture: Chinese Restaurants in Hawai'i" (PDF). Chinese America. The Hawaii Chinese. Chinese Historical Society of America.
- ^ "Chinese Steamed Sponge Cake Recipe (ji dan gao)". Yum Of China. 2022-09-15. Retrieved 2023-05-25.
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| Dishes and meals |  | |
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| Xiaochi |
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| Snacks and desserts | ||
| Beverages | ||
| Ingredients | ||
| Chefs | ||
| Miscellaneous | ||
