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Chinese Steamed Cake
February 16, 2002

Cake can be steamed in a wok without a "steamer". Place 4 pairs of chopsticks in wok and fill with water just to cover. Bring water to a boil and put cake pan on top of the chopsticks. Cover cake pan with a clean square dishtowel. Cover the wok with it's lid. This cake was ok. The first time I made it, I used a springform pan and steamed it for 20 min. The cake was a little dry, and the bottom center of the cake didn't finish cooking for some reason. If I make it again, I'll try a traditional bamboo steamer and definitely reduce the almond extract to 1 tsp.

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