Fluffy Steamed Cantonese Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom's Hot Wok

By Ken Hom

Published 1996

  • About

Our family had a typical Chinese kitchen, that is, one that was small and compact. We did have a small oven in our Chicago fat, but my mother used it for storing extra pots and pans. In the traditional Chinese home, ovens are a rarity because they are too bulky and so expensive to use. Commercial bakers were resorted to when necesssary for a banquet or family celebration.

At home, we relied on the ever-useful wok for all our cooking needs. Instead of baking a cake in the oven, my mo