新加坡华语资料库

本资料库收录了具有文化、历史或情感意义的华语词汇。这些词汇是新加坡人过去或现在的生活用语，有的见于印刷媒体，有的则在日常对话中使用。

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分类:

鸡

jī

蛋

dàn

糕

gāo

steamed cake (colloquially known as kueh neng ko)

食物、植物

Food / Plants

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steamed cake (colloquially known as kueh neng ko)

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食物、植物

Food / Plants

释义

名词

使用鲜鸡蛋、白糖、香油、上等面粉等制作出的蛋糕。

DEFINITION

Noun

Cakes made with ingredients including fresh eggs, white sugar, oil, and high grade flour.

由来

有一种说法认为鸡蛋糕源自于广州地区，在 1930 年代就已传到新加坡，在一些茶室里售卖。
鸡蛋糕的烹煮方式主要有两种，即蒸或烤。蒸的鸡蛋糕是用蒸炉隔水加热，之后再将一整块蒸熟的方型蛋糕切片售卖。烤的鸡蛋糕一般上则是呈现出漂亮的开花形状，并使用纸杯或铝箔纸杯独立盛装。
鸡蛋糕一般的制作方式主要是先将蛋白与蛋黄分开，再把蛋白打成泡沫，将其他原料按比例顺序掺入搅拌成浆糊状，然后倒入抹有少许油的模子内，最后再放入烤炉中烧烤或蒸笼里蒸熟。
鸡蛋糕最吸引人之处是其酥软但具有弹性，且蛋香扑鼻。
1960 至 1970 年代，每逢过年过节，好多新加坡人都会用铜模来制作有形状的烤鸡蛋糕，用来招待亲戚朋友。

ETYMOLOGY

One belief is that steamed cake originated from Guangzhou and was introduced in the 1930s to Singapore, where it was sold in teahouses.
There are two main ways to prepare steamed cakes: steamed or baked. If steamed, the steamed cake is prepared by heating it in a steamer that also contains water. The rectangular steamed cake is then cut into slices for sale. If baked, the steamed cake is presented in a shape that resembles a blossoming flower and placed in a paper or aluminium foil cup.
The common method of making steamed cakes is to separate the egg white from the yolk, whip the egg white into foam, then add the other ingredients in sequence based on proportion, before stirring them into a paste. The paste is then poured into a mould, which is smeared with a thin layer of oil, then finally placed in an oven or steamer.
The soft and springy texture of the steamed cake, coupled with the fragrance of eggs, is its greatest selling point.
From the 1960s to 1970s, many Singaporeans used copper moulds to prepare steamed cakes for visiting relatives and friends during Lunar New Year and other festivals.

例句

他说，鸡蛋糕的秘诀之一，在搅拌蛋白时不可过头，否则蛋糕发不起来，时间不够的话，蛋糕口感则像塑胶。（《联合早报》， 15/7/2017）

SAMPLE SENTENCE

He revealed that one of the secrets of making steamed cakes is to avoid over-whipping the egg white, lest the cake does not rise. If under-whipped, the cake’s texture will become rubbery. (Lianhe Zaobao, 15/7/2017)