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).

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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

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