Oil an 8 " x 4 " glass loaf pan.
In a medium-size bowl, whisk all ingredients.
Pour into oiled pan.
In a wok or deep pot, bring 4 cups water to a boil.
Place pan on a steamer tray and cover.
Place tray over boiling water.
Reduce heat to medium-high.
Steam 5 to 6 minutes or until egg cake is set.
Cool 5 minutes.
Remove from pan.
Cut in 16 (2- x 1-inch) strips.