Steamed White Sugar Cake (Bak Tong Gou) 蒸白糖糕

Step 1

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

Step 2

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

Step 3

Have ready rice flour and water.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Or until large bubbles form on the surface.

Step 12

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

Step 13

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

Step 14

Brush a 10 inch round cake pan with cooking oil.

Step 15

Pour the ready batter into the oiled cake pan.

Step 16

Rest 20 minutes until small bubbles appear.

Step 17

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

Step 18

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

Step 19

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.

Step 20

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