Ji dan gao
{{Short description|Taiwanese sponge cake}}
{{Infobox prepared food
| name = Ji dan gao
| image = Egg pancakes in Taiwan 20130322.jpg
| image_size =
| caption =
| alternate_name = Egg cake
| country = Taiwan
| region =
| creator =
| course =
| served =
| main_ingredient = rice flour
| variations = Bahulu
| calories =
| other =
}}
Ji dan gao ({{zh|c=雞蛋糕|p= jī dàn gāo|l= chicken egg cake}}) are Taiwanese sponge cakes served as desserts.{{Cite web |last=Tomicki |first=Hadley |date=2019-10-29 |title=Here's your chance to try ji dan gao, the popular Taiwanese egg cakes |url=https://www.latimes.com/food/story/2019-10-29/heres-your-chance-to-try-ji-dan-gao-the-popular-taiwanese-egg-cakes |access-date=2023-05-25 |website=Los Angeles Times |language=en-US}}
History
Ji dan gao are possibly related to the Malay pastry Bahulu.{{Cite web |last=Kwan |first=K. P. |date=2022-03-17 |title=Kuih bahulu - How to make ji dan gao (traditional sponge cake recipe) |url=https://tasteasianfood.com/kuih-bahulu/ |access-date=2023-05-25 |website=Taste Of Asian Food |language=en-US}} They were introduced to Hawaii by restaurateur Chock Chin in 1998.{{Cite journal |last=Ng |first=Franklin |date=2010 |title=Food and Culture: Chinese Restaurants in Hawai'i |url=https://www.chsa.org/wp-content/uploads/2010/12/CHSA_HP2010.pdf |journal=Chinese America |publisher=Chinese Historical Society of America |volume=The Hawaii Chinese}}
Preparation
They are prepared by steaming sponge cakes made of rice flour, milk, eggs and sugar.{{Cite web |date=2022-09-15 |title=Chinese Steamed Sponge Cake Recipe (ji dan gao) |url=https://www.yumofchina.com/chinese-steamed-sponge-cake/ |access-date=2023-05-25 |website=Yum Of China |language=en-US}}
References
{{commonscat}}
{{Taiwanese cuisine}}