This is an addendum to the prior post, but this is how the Eumenideia cakes look when fully cooked and dressed up.
I adapted a rice-based steamed cake recipe (bai tang gau) from a blogger online, albeit with silicone baking cups in my steamer instead of a big cake bowl. Then, I added the usual honey and sesame topping. Again, I did this because the wheat/barley-based cakes are not something I can do in my kitchen for health reasons.
It looks gorgeous, doesn’t it. 😉