The original look of Ji Dan Kao

Jayne and me were in the kitchen making these Ji Dan Kao (steam egg cakes) for tea yesterday. This time we decided to have it the original look, original taste.

I am very happy to know that there are many who love to eat this childhood treaty like us. It is very simple and easy. This is the recipe.

Ingredients :

1. 100g of Golden Muffins Mix (available in most Supermarkets)

2. 1 egg

3. 2 tablespoons of fresh milk

4. 2 tablespoons of salad oil

Mix together #2-#4, pour in the flour, mix well. Prepare 4 baking paper cups (sizes as desires). I uses 50mm x 39mm pleated white cup. Scoop in the batter, fill it half cup only as it will FA "raise".

At the meantime, get ready a steamer. Put in the cups to steam for 15-20 minutes. You may use a toothpick to check, poke toothpick into the cake, pull it out, no sticky batter on the toothpick means it is ready. Turn off the fire. Let it stands for a while, it will tastes better.

(Please let me know how it turns out)

Now prepare a pot of coffee/chinese tea, sit in your most comfortable position, enjoying the home-made Ji Dan Kao and let the childhood memories lingering in the air.

Egg cakes

These were the "Ji Dan Kao" (Steam Egg Cakes) we made yesterday. The original colour is yellow. Jayne added M&Ms milk choc baking bits to make it colourful like Ice Kachang.

I love to eat Ji Dan Kao very much since young, and now, Jayne loves eating them as much as i do and is keen in cake making. I wont be lonely anymore.