Traditional Ji Dan Gao / Kueh Neng Ko (Chinese Steamed Egg Sponge Cake)

A traditional Chinese steamed ji dan gao or known as kueh neng ko recipe from my grandmother made with only four ingredients and without any oil or butter. The cake is usually characterized by a smiling top and its gu zao wei (old-style aroma). For written instructions visit: https://whattocooktoday.com/traditional-ji-dan-gao.html INGREDIENTS For 5 x 3 inch round basket: 2 large eggs about 56-58 grams each with a shell, see notes 200 gr cake flour 200 gr sugar 120 ml sparkling water or use soda drink/carbonated drink of your choice For 6 x 3 inch round basket: 3 large eggs about 56-58 grams each with a shell 300 gr cake flour 300 gr sugar 180 ml sparkling water or use soda drink/carbonated drink of your choice For 9 x 3 inch round basket: (grandma's original recipe used this size) 6 large eggs about 56-58 grams each with a shell 600 gr cake flour 600 gr sugar 360 ml sparkling water or use soda drink/carbonated drink of your choice Optional: 1 tsp vanilla extract if you don't like the "eggy" aroma Stamp with Chinese character