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Chinese Steamed Cake
September 12, 2002

I split the batch in which I steamed half of them and baked the other half using a muffin pan. I liked the flavour of the baked ones better. They were more fragrant, fluffier and sweeter to taste while the steamed ones turned out denser and had a more eggy taste. Though the baked one were fluffy, they were also a bit spongier. Is there a way to make it fluffy without being too chewy? Overall the recipe is good for a simple cake.

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