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Chinese Steamed Cake
March 20, 2005

I've originally wanted to bake another kind of cake that's also found in Chinese bakeries, so I was a little upset when it didn't turn out to be the kind of cake I was looking for (I think what I was looking for is a sponge cake); however, I DID recognize the smell and taste of this cake to be the ones found in Dim Sum, called 'mah lai go' in Cantonese. I reduced the sugar to 1cup, used 2tsp vanilla extract instead of almond and baked it in the oven at 325F for around 50min. The taste was pretty authentic, nothing special, but it was slightly dry and not as spongey and moist as the ones found in the restaurants. Next time I'll definitely try to steam it.

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