Good morning, dear friends, 
Due to the large interest in the Malay Style Steamed Egg Cake recipe, I am posting another version of steamed egg cake – the more traditional Chinese one, which is healthier and less fattening. 
The ones that my mother-in-law used to make didn’t use ice-cream soda, which helps to make the cake rise more and become lighter.
The first recipe below is from a famous local Chef Amy Beh from her Kuali recipes collection. If you don’t have a rattan basket for steaming, you can use a round metal tray like my mother-in-law did. The trick is to steam the tray for 5 minutes to get it hot, then lay the greaseproof paper and then pour in the batter, okay?
Easy Traditional Chinese Steamed Egg Cake – Amy Beh Method
Ingredients
Method
Line bottom of a 23cm bamboo rattan basket with grease-proof paper. Place eggs and sugar in a large mixing bowl and whisk until thick and lemon-coloured. Sift in flour and gently fold in with a metal spoon. Beat in ice-cream soda until mixture is well combined. Pour mixture into prepared basket and steam over rapid boiling water for 25–30 minutes.
Chinese Steamed Egg Cake (Gai Darn Koh) – Method 2
I tried this method one day when I didn’t have cream soda on hand and the cake turned out wonderful as well. :wink:
Ingredients :-
6 large or AA-sized eggs
1 1/4 cups fine or castor sugar
1 1/2 cups all purpose flour
1/2 tsp baking powder
Method -
1) Beat eggs and sugar in an electric mixer until frothy, about 20 minutes.
2) Meanwhile, boil some water in your wok, or get your electric steamer ready. Line up a baking tin with some greaseproof paper and heat the tin up for 5 minutes in the wok or steamer….preheating up the container helps to raise the cake more.
3) Sift the flour and baking powder in a mixing bowl.
4) Slowly incorporate the flour mixture into the beaten eggs. Pour into the preheated steaming tin or container.
5) Steam immediately for about 20 to 25 minutes.
Enjoy this with a cup of your favourite beverage – I like to dunk mine into a cup of hot, creamy Milo!
Hearty Appetites,
choesf
stayinggold said,
August 3, 2008 @ 7:13 pm
Hi, i was wondering if you need to use a rattan basket or can i use the ordinary baking tin?
Thanks for this lovely post, ive been searching for the recipe for this egg cake for ages!
happyhomemaker88 said,
August 3, 2008 @ 9:35 pm
Hi there and welcome, dear stayinggold
I made this steamed egg cake with a different recipe just 2 weeks ago and I used a round baking tin to steam it. It turned out fine – the trick is to line the tin with parchment or greaseproof paper and then heat it up for a few minutes before pouring the batter into the tin.
I didn’t have any ice-cream soda on hand at that time and I tried another recipe, which turned out very yummy and soft, too. My kids love eating it with a glass of Milo or kopi-o.
Here is the recipe -
6 large or AA-sized eggs
1 1/4 cups fine or castor sugar
1 1/2 cups all purpose flour
1/2 tsp baking powder
Method -
1) Beat eggs and sugar in an electric mixer until frothy, about 20 minutes.
2) Meanwhile, heat up your wok, sift the flour and baking powder.
3) Slowly incorporate the flour mixture into the beaten eggs.
4) Steam immediately for about 20 minutes.
Hope your Steamed Chinese Egg Cake turns out yummy. Do let me know how yours go, okay?
Have a great week ahead!
With peace and joy,
choesf
Cheng said,
August 27, 2008 @ 2:25 pm
Hi, I am wondering where did you bought your rattan basket. Can you please let me know? Thanks!
happyhomemaker88 said,
August 27, 2008 @ 9:53 pm
Hi there and welcome, dear Cheng
Here in Kuala Lumpur, there are many shops that sells rattan goods and baskets – I have a few types of rattan baskets and I got them from household supplies stores, art and craft shops (the baskets are used for floral arrangements, and supermarkets.
I hope you will be able to find them.
With peace and joy,
choesf
Anita Zanuni said,
October 31, 2008 @ 3:43 am
Hi ya, thanks for recipe, its was yum yum. Kids love it and cant get enough of it. My kids recommend their friends and I, recommend to my friends Sarah Fryer, Lizzie Irving, Lisa Lawerence, Claire Sigsworth, Sinead, and Saadya from Talbot Primary School. Leeds.
happyhomemaker88 said,
October 31, 2008 @ 10:18 am
Hi there and welcome, dear Anita
Thank you for your feedback on this cake, I’m glad your family and friends like it. It is a favourite of mine, too, when I don’t feel like having the heavier butter cake.
Have a relaxing weekend!
With peace and harmony,
choesf
clarissa hsiang-pai kao said,
January 20, 2009 @ 8:30 pm
What is castor sugar?I am in the u.s.a. over 48 yrs.the other day I tried to make egg cake,with flour,sugar,baking powder,baking soda and pinch of salta little water and vanilla,and a few eggs.bake at 325 degree for 45 min.But the product did not raise at all.I do not know what happended?
I miss so much the egg cake(chinese bakery’s)I am in a very small town,
we have no chinese bakery at all.
Would please mail me a simple chinese egg cake recipe?
Many thanks
Claeissa
happyhomemaker88 said,
January 20, 2009 @ 9:37 pm
Hi there and welcome, dear clarissa
I think it could be due to the addition of water to your egg batter and/or the eggs were not beaten long enough that could have caused the cake not to rise when you baked it.
The recipe here is for steamed cakes and I am not sure if it will work as well for baking. Yes, I know those little baked egg cakes from Chinese bakeries – I used to eat a lot of them when I was a kid. But these days, it is harder to find this baked egg cakes.
I have another version of the steamed egg cake recipe, which you can try baking -
Good Luck with your egg cake!
With peace and harmony,
choesf
Vicky said,
February 12, 2009 @ 1:02 am
Hi, Dear Choesf:
Thank you for this excellent recipe. Would you simply the recipe with cup, tsp instead of gram, ml, castor?
I appreciate your help!
Vicky
happyhomemaker88 said,
February 13, 2009 @ 10:34 pm
Hi there and welcome, dear Vicky
Okay, I will put in the measurements in cups and spoons, too, as soon as I can…and I will update the recipe here.
Happy Valentine’s Day!
With peace and harmony,
choesf
ayu m said,
February 21, 2009 @ 12:21 pm
did anyboby know the recipe for coconut balsam (steam cake green in colour w coconut fillling inside) being trying to get the recipe. thks
happyhomemaker88 said,
February 21, 2009 @ 4:46 pm
Hi there and welcome, dear ayu m
I’m not sure exactly what sort of cake you are talking about here..where can we get this
Hopefully, someone else here may have the recipe.
With peace and joy,
choesf
missylim said,
February 24, 2009 @ 11:37 pm
hi, I tried making the cake twice with hong kong flour but failed twice…any idea why?
happyhomemaker88 said,
February 26, 2009 @ 2:09 pm
Hi there and welcome, dear missylim
This recipe calls for normal or all-purpose flour to be used. I think Hong Kong flour is used to make steamed buns (pau) ? Why don’t you try using normal flour and see?
Good Luck!
With peace and harmony,
choesf
Michelle said,
May 31, 2009 @ 12:19 am
Hi!
.
I am eager to try this recipe soon but I don’t have castor sugar. Will regular granulated sugar give the same texture and effect? And is this light/fluffy or is it dense? I prefer light/fluffy cakes
Also can I use a glass pie dish and add no additional lining (parchment paper)?
a picture of it: http://iweb.cooking.com/images/products/enlarge/100666e.jpg
Thanks!
happyhomemaker88 said,
May 31, 2009 @ 9:54 am
Hi there and welcome, dear Michelle
If you don’t have castor sugar, you can use fine granulated sugar and just beat the eggs until the sugar is completely melted, probably just a few minutes longer. The texture will still be light and fluffy.
I have not tried steaming this cake without parchment paper (you can use greaseproof paper, too) and therefore, I can’t confirm if you can use just a glass pie plate (I have one like that, too). Perhaps you can try out with a light greased pie plate but be sure to heat it up for 5 minutes in the steamer (or oven) first. I have found this step helps to make the cake rise higher and be more fluffy.
Do have a lovely weekend!
With best wishes,
choesf
Doreen said,
June 30, 2009 @ 11:58 am
Thanks for the nice recipe !
I have tried many others which failed, before finaly found your recipe on this
The only problem I had was the cke is not thoroughly cooked. The top portion is but not the bottom part. I have steam longer than the recommended 20 mins. What went wrong?
Doreen
happyhomemaker88 said,
June 30, 2009 @ 1:25 pm
Hi there and welcome, dear Doreen
I’m sorry I’m not sure what went wrong with your cake.
Perhaps the batter was too high, i.e. the container is not wide enough? Or the eggs were not sufficiently beaten, i.e. not light and aerated enough? A tip is to preheat for 5 minutes the metal container used to steam the cake. Also, make sure that there is space between the water level and the bottom of the steaming container. 
Hope you cake turns out good the next time!
With best wishes,
choesf
Carol said,
July 3, 2009 @ 10:00 am
Hi,
I have a cousin who has a craving for Ji Dan Gao and I have been looking for a reliable recipe to make it for her. Having tried your cream puff recipe out, I have received great comments !! Thanks to you…. Now I will try the steamed egg cake next but was wondering since you have tried out both recipes, which one is better?
happyhomemaker88 said,
July 3, 2009 @ 4:47 pm
Hi there and welcome, dear Carol
Thank you for trying out my recipes here. I’m glad you had good feedback on your cream puffs.
Between the 2 recipes, I prefer the second one as I don’t always have cream soda on hand. Besides, the second recipe is more traditional as my late mother-in-law often made this cake for our Chinese festivals and prayers.
Happy Cooking!
With best wishes,
choesf
Doreen said,
August 15, 2009 @ 12:08 pm
Hi choesf:
Thanks so much for the advice. I have tried to use a bigger container, and this time it turns out well. So what you said on the batter too high was very true
Thanks again!!
Doreen
happyhomemaker88 said,
August 15, 2009 @ 2:04 pm
Hi there, dear Doreen!
Phew! I’m really glad your Chinese steamed egg turned out well this time. After I had replied you the last time, I got a craving for this cake and made one immediately. I really like this type of cake – healthier as there is no oil and very light to eat.
Do have a wonderful weekend!
With best wishes,
choesf
Xinn said,
October 4, 2009 @ 10:01 pm
Hi,
May I know, with the amount of ingredients you stated, the final cake is suitable for how many servings? As in how many people?
Thank you!
happyhomemaker88 said,
October 5, 2009 @ 5:32 pm
Hi there, dear Xinn
With this recipe, I have a cake about 8-inches in diameter and about 2-inches high…depending on one’s appetite, I guess this can satisfyingly serve 4 to 5 persons?
Happy Cooking!
With best wishes,
choesf
Jenny said,
October 19, 2009 @ 10:58 am
I’ve tried doing this cakes for few times but still not succeed….
Fold means kacau rite?
How should I beat the ice cream soda?By hand or mixer.
Jenny said,
October 19, 2009 @ 11:07 am
Another thing is AA egg equals to Grade C egg(60gm)?
happyhomemaker88 said,
October 19, 2009 @ 5:20 pm
Hi there and welcome, dear Jenny
I usually use the second recipe here that does not require the ice cream soda. To fold means to gently mix in using “up and down” motions…instead of clockwise or anticlockwise stirring. Folding ensures that the “air” from beating the eggs is not lost and the cake remains fluffy and light. Beat in the ice cream soda gently by hand.
AA eggs means Large Grade Eggs. As the eggs go smaller, it goes down to B Grade and then C Grade. I’m sorry I don’t know how heavy a large egg is.
Good Luck with your cake!
With best wishes,
choesf
Sandy said,
October 22, 2009 @ 7:54 am
Dear Jenny,
Maybe I can help with the size of the eggs… large (AA) means 60 gms each (600gms per box), smaller ones will be 55-59 gms or some even smaller 50-54 gms, this infos are stated on the label on each box.
Hope this helps ;p
Have fun and good luck!
happyhomemaker88 said,
October 22, 2009 @ 1:18 pm
Thank you for helping out here, dear Sandy – I really appreciate it!
That’s a good idea – the weight of the eggs is mentioned on the box. I usually buy a tray of loose eggs – 30’s.
With best wishes,
choesf
Alice said,
October 28, 2009 @ 3:50 pm
Hi there, thanks for sharing such a wonderful and simple recipe. Cake & coffee…what a delicious combination. Alice
happyhomemaker88 said,
October 29, 2009 @ 2:09 pm
You are most welcome, dear Alice! Heheh, I like my steamed cake with a cup of hot Milo! Well, it’s good for any beverage because the cake is very light and non-oily
With best wishes,
choesf
Yen said,
November 3, 2009 @ 4:46 am
Hi,
I found your website very interesting. I am interested in making this steamed cake, but I don’t have an electric mixer. Is it fine to just beat the eggs and the sugar with a whisk for a few minutes? Will it work? Thank you very much!
yen
happyhomemaker88 said,
November 3, 2009 @ 11:04 am
Hi there and welcome, dear Yen
Thank you for your kind comments. Yes, if you don’t have an electric mixer, you can use a whisk….but you will have to spend quite some time beating to get a foamy, light yellow consistency to the eggs. It is better to use the second method here then – the one with the baking powder to help the cake rise.
Happy Cooking!
With best wishes,
choesf