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Ji dan gao
Taiwanese sponge cake From Wikipedia, the free encyclopedia
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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
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