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Ji dan gao

Alternative names	Egg cake
Place of origin	Taiwan
Main ingredients	rice flour
Variations	Bahulu
Media: Ji dan gao

Ji dan gao (Chinese: 雞蛋糕; pinyin: jī dàn gāo; lit. 'chicken egg cake') are Taiwanese sponge cakes served as desserts.^[1]

History

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

They are prepared by steaming sponge cakes made of rice flour, milk, eggs and sugar.^[4]

References

^ 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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