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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chen Tan Kao B1

Date Added: January 26, 2013

Ingredients:

1 Cup All-Purpose Flour sifted
1/2 Teaspoon Baking Powder plus
1/4 Teaspoon Salt to 1 ts
4 Unit Eggs separated
1 Cup Sugar
1 Teaspoon Vanilla vanilla or almond extract
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Directions:

1. Sift flour, baking powder andamp; salt together.

2. Beat egg whites until stiff. Gradually beat in sugar (1 tablespoons at a time) and continue to beat until meringue is stiff.

3. Beat in egg yolks one at a time, andamp; add extract.

4. Fold in dry ingredients. Pour into well-greased 10-inch cake pan or 8-inch square cake pan.

5. Place 10-inch cake rack in wok andamp; fill wok with 1 qt.

6. water, or to 1-inch below rack, whichever is less.

7. Cover andamp; bring to boil. Place cake on rack.

8. Cover andamp; steam 20 minutes. or until toothpick inserted near center comes out clean.

9. Do not lift lid or allow water to fall below boiling while steaming cake.

10. Remove cake pan. Cool 15 minutes; cut into 2-inch diagonal pieces.

11. Serve hot or cold. Cake may be later re-steamed 5 minutes to serve hot.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners allergies.
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