Typically, Chinese kitchens don't have ovens, which means they utilize their stovetops for cooking everything from fish to dumplings to desserts. When a cake is steamed on the stovetop ...

Loh bok goh, often called radish (or turnip) cake or pudding ... (or a wok with a low-footed rack), cover with the lid and steam on high for about an hour and 15 minutes, or until a thin metal ...

Jeremy Pang teaches us how to make his yummy Chinese style steamed sponge cakes. Grab a grown up and have a go yourself! All the ingredients and quantities needed are listed down below.