- Break chicken eggs one by one into a container; add sugar little by little and beat the
mixture with the egg beater until soft and bubbling.
- Sieve flour gently into the egg juice and stir them well several times.
- Apply oil into a cake pan or cup. pour the (2) in until 80 per cent full and steam them
in the steamer over high heat for half an hour.
- Lay parsley leaves and salted yolks on the cake for garnishing before steaming.