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Is this the same as the vietnamese sweet called "Bánh Bò"? Pyon 10:25, 8 April 2007 (UTC)
Take a look at the Banh bo article. It looks like the Vietnamese got this from the Chinese White sugar sponge cake (even if the Vietnamese version is a little different in its recipe).
Is it steamed or baked, or may it be cooked either way? Badagnani 23:56, 10 June 2007 (UTC)
Need ingredients. Does it use rice flour? Badagnani 19:44, 14 June 2007 (UTC)
Is it eaten in any part of China other than HK? Badagnani 17:15, 9 September 2007 (UTC)
I just got some of this and it didn't have a good texture or flavor at room temperature. Is it typically heated (either in an oven or by steaming) before eating, after purchasing it already made? Badagnani ( talk) 03:48, 7 May 2008 (UTC)
The article mentions something about despite it calling a cake it is not sold in round form but triangular pieces. The explanation for this sentence comes from a misunderstanding in the translation of 糕 (gao) and "cake." Indeed the word 糕 can be translated as cake (depending on situation) but in Cantonese 糕 doesn't only mean cake but also means anything gelatinous and pudding like. The word "cake" in English does not capture the other meaning of 糕. Indeed, this "white sugar 'cake' " is gelatinous like so that's why we use the word 糕 for it. I suggest that we remove the portion of the article that says "While it is called a "cake," it is never served as a circular round cake." 71.146.7.143 ( talk) 17:30, 13 June 2008 (UTC)
This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||
|
Is this the same as the vietnamese sweet called "Bánh Bò"? Pyon 10:25, 8 April 2007 (UTC)
Take a look at the Banh bo article. It looks like the Vietnamese got this from the Chinese White sugar sponge cake (even if the Vietnamese version is a little different in its recipe).
Is it steamed or baked, or may it be cooked either way? Badagnani 23:56, 10 June 2007 (UTC)
Need ingredients. Does it use rice flour? Badagnani 19:44, 14 June 2007 (UTC)
Is it eaten in any part of China other than HK? Badagnani 17:15, 9 September 2007 (UTC)
I just got some of this and it didn't have a good texture or flavor at room temperature. Is it typically heated (either in an oven or by steaming) before eating, after purchasing it already made? Badagnani ( talk) 03:48, 7 May 2008 (UTC)
The article mentions something about despite it calling a cake it is not sold in round form but triangular pieces. The explanation for this sentence comes from a misunderstanding in the translation of 糕 (gao) and "cake." Indeed the word 糕 can be translated as cake (depending on situation) but in Cantonese 糕 doesn't only mean cake but also means anything gelatinous and pudding like. The word "cake" in English does not capture the other meaning of 糕. Indeed, this "white sugar 'cake' " is gelatinous like so that's why we use the word 糕 for it. I suggest that we remove the portion of the article that says "While it is called a "cake," it is never served as a circular round cake." 71.146.7.143 ( talk) 17:30, 13 June 2008 (UTC)