Texture wise, Ah Mah’s Castella was not as soft as chiffon and yet not as hard as pound. It was a Goldilocks golden ratio, and it reminded me when I first had Uncle Tetsu or Miki Ojisan’s Cheesecakes, except this time the eggs took centre stage and the cheese taking a back seat.
Texture wise, Ah Mah’s Castella was not as soft as chiffon and yet not as hard as pound.