Ji dan gao
From Wikipedia, the free encyclopedia
Taiwanese sponge cake
| Alternative names | Egg cake |
|---|---|
| Place of origin | Taiwan |
| Main ingredients | rice flour |
| Variations | Bahulu |
Ji dan gao (Chinese: 雞蛋糕; pinyin: jī dàn gāo; lit. 'chicken egg cake') 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年10月29日). "Here's your chance to try ji dan gao, the popular Taiwanese egg cakes". Los Angeles Times. Retrieved 2023年05月25日.
- ^ Kwan, K. P. (2022年03月17日). "Kuih bahulu - How to make ji dan gao (traditional sponge cake recipe)". Taste Of Asian Food. Retrieved 2023年05月25日.
- ^ 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年09月15日. Retrieved 2023年05月25日.
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