What’s the difference between bowl cakes and water cakes?
What southerners call "Wan Kueh" is to mix fillings into ground rice paste, such as mushrooms, minced meat, dried shrimps, half-cut braised eggs, etc., and then put the bowl into the steamer to steam. Take it out of the oven, top it with a full bowl of cake sauce, and serve it in front of you. "Shuibao" is pure rice milk, and the fillings form separate barriers. The fillings are usually preserved vegetables, dried tofu, and minced meat, which are laid on top of the steamed rice milk. Because the ingredients are separated, they are Can last longer.
