9 chicken eggs
320 g. flour
2 salted yolks
360 g. sugar
2 stalks parsley
dim sum


  1. 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.
  2. Sieve flour gently into the egg juice and stir them well several times.
  3. 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.
  4. Lay parsley leaves and salted yolks on the cake for garnishing before steaming.

the remaining water chestnut paste into the pot of (2) slowly with the ladle, stirring them well, place the mixture in an iron plate applied before- hand with oil and steam it over high heat for 30 minutes until cooked.
  • Cool the cake, cut it into slices and shallow-fry or steam them for eating or eat them when cool.