Follow the recipe from http://allrecipes.com/recipe/chinese-steamed-cake/. Was really good except for the almond extract. It can be strong in a sickly sweet kinda way and it was a little much. Other than that texture was great, cant dry it out in the steam. I think the lid would be much better as I cooked for 23 minutes and turned out the center was really not cooked. But the outside half once cut away was great.
