Tag Archives: Ji Dan Gao

Traditional Steamed Sponge Cake (鸡蛋糕)


Huat ar! That’s the first thing whenever people this this Traditional Steamed Sponge Cake. I’m sure it is almost everyone’s favorite. Simple yet so satisfying. It is something that you don’t crave for, but will definitely tuck in when someone offer you. 


 My mum used to make 500 of these everyday when she was young. Gave me the recipe and is still good. Lovely!


Sweet, eggy and so fragrant. This will sure to impress your family and friends if you are giving it to them as a gift. I like to give them this Huat Kueh when they have some obstacle in life to brighten up their day and give them luck! Like when an examination is coming. Eat liao huat huat, marks also huat huat!


I am so proud that it rose beautifully. To make sure that it rises well, do note that you have to make sure that your steamer is well preheated and is always on high heat so that it will rapidly boil. Do not open until you have reached the time stated in the recipe because moisture from the lid may drop into your cake it it will not look good. But of course, time varies depending on your basket/pan you using.

In this recipe, I used sponge gel emulsifier. If you are against or couldn’t find it, just omit it. 

Traditional Steamed Sponge Cake (鸡蛋糕)
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  1. 175 grams of plain flour
  2. 175 grams of cake flour
  3. 1 tbsp. of baking powder
  4. ¼ tsp. of salt
  5. 3 eggs
  6. 185 grams of white fine sugar
  7. 170 grams of water
  8. 1 tsp. of vanilla extract
  9. 1 tsp. of sponge gel emulsifier (optional)
  1. Line 6 inch round bamboo basket with parchment paper. Use a normal pan if don’t have basket.
  2. Preheat steamer while you prepare.
  3. In a large bowl, sift together plain flour, cake flour, baking powder and salt.
  4. In your mixing bowl, whisk eggs, sugar, and sponge gel emulsifier together on high speed for 10 minutes until pale and fluffy.
  5. Turn your mixer down to low and drizzle vanilla extract and water.
  6. Lastly, gradually fold in dry ingredients.
  7. Transfer into your lined basket, and drop the pan to raise large air bubbles out.
  8. Place it in steamer for 35 to 40 minutes over rapidly boiling water.
  9. Let it cool for 20 minutes before serving.
TheZongHan https://thezonghan.com/

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Kuih Bahulu – Ji Dan Gao 鸡蛋糕 – Chinese New Year

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Kuih Bahulu is a chinese sponge cake and is commonly eaten during Chinese New Year. It is hard and crispy on the outside but soft fluffy on the inside due to the amount of sugar content of these cakes. 

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It’s one of my childhood’s favorite and they are ridiculously addictive. Today to show you how to make this recipe, I borrowed two traditional tins from one of my friend’s mum as I used to use mini-muffin pans to make these lovely cakes. The most popular traditional tins are these beautiful flower-shaped tins.

Kuih Bahulu (鸡蛋糕)
Yields 60
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  1. 4 eggs
  2. 200 grams of sugar
  3. ½ tsp of vanilla extract
  4. 135 grams of plain flour
  5. ¼ tsp. of baking powder
  6. 1/8 tsp. of salt
  1. Grease Kuih Bahulu tin well with oil.
  2. Preheat oven and Kuih Bahulu tin to 200C or 180C fan-forced.
  3. In your mixing bowl, whisk together eggs, sugar and salt on high speed for about 8 minutes until light and fluffy.
  4. While it’s going, mix together plain flour and baking powder.
  5. After 8 minutes, turn your mixer to medium speed and drizzle in vanilla extract.
  6. Lastly, gradually add in flour mixture until everything is well combined.
  7. Transfer the mixture into a large piping bag as it will be easier to pipe into the tins.
  8. Pipe out the mixture into the preheated tins carefully until 90% way up.
  9. Bake it in the oven for 10 minutes.
  10. Carefully remove the cakes from the tin using a bamboo skewer. Re-grease and repeat until the batter is finished.
  11. Let it cool completely before transferring into an air-tight container.
TheZongHan https://thezonghan.com/

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