My mom used to make this cake when we we were growing up. I love it because it’s light and fluffy. Please note, use an aluminum cake pan for this recipe (we’ve always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I’m not talking about those Chinese steamed sponge cakes. I’m in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me–I will be forever grateful! In the meantime, this cake is the closest thing to it.
Make and share this Baked Hoisin Sauce Chicken Wings recipe from Food.com.
From Company’s Coming cookbook. I’ve adjusted the recipe for 2 servings. This is a thin sauce but so tasty spooned over the chicken and mashed potatoes. Prep time does not include marinating. Easily doubled.
I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet – Jo’s Bakery. Prep time includes 30mins chilling time for the dough. NOTE – this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter.
A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com
