Steamed White Sugar Cake (蒸白糖糕)

INGREDIENTS

Ingredient A:

  • 1 tsp instant yeast
  • 1 tbsp water, lukewarm

Ingredient B:

  • 300 grams rice flour, sifted
  • 280 grams water, room temperature

Ingredient C:

  • 200 grams sugar
  • 340 grams water, room temperature
  • 3 pieces pandan leaves, knotted

Ingredient:

  • 1/2 tsp cooking oil

INSTRUCTIONS

Proof the Yeast:

1. tart by dissolving 1 teaspoon instant yeast in 1 tbsp lukewarm water.

2. Set aside the mixture for 10 minutes or until the mixture turns foamy.

Make the Cake Batter:

1. Have ready rice flour and water.

2. Place sifted rice flour into a medium size bowl and add in water. Whisk and combine till you get a thick and smooth batter. Then set aside.

3. Next, have ready sugar, water and knotted pandan leaves.

4. In a saucepan, heat up the sugar with water and pandan leaves until sugar dissolves.

5. Then slowly pour the hot sugar syrup into the rice flour mixture, stirring it constantly to prevent lumps forming.

6. Leave aside the rice flour mixture to cool until warm. (about 30 C)

7. When cooled, add in the foamy instant yeast mixture and stir well to combine everything together.

8. Then cover with plastic wrap and leave to proof in a warm environment for 2 hours.

9. Or until large bubbles form on the surface.

10. When ready, add in 1/2 tsp of cooking oil. Stir the batter again, mixing well. And we are ready to steam the cake.


Steam the rice cake:

1. Prepare steamer by bringing the water in the steamer to a rapid boil.

2. Brush a 10 inch round cake pan with cooking oil.

3. Pour the ready batter into the oiled cake pan. 

4. Rest 20 minutes until small bubbles appear.

5. Place in steamer and steam for 30 minutes on high heat.

6. Remove the cake pan from steamer and let cool on the counter before cutting the cake.

Serve the rice cake:

1. Once it is cool enough to handle, gently run a spatula along the edges to loosen the cake from the sides of the pan. Then remove the rice cake from pan.

2. Simply cut the white rice cake into slices and served as snacks.

Source: Huang Kitchen

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