White Sugar Sponge Cake
The White Sugar Sponge Cake has the sweet aroma of rice, taste bouncy and not sticky. It is the old taste or the good taste of nostalgia in the minds of many people.
- Prep time
- 2 hr 20 min
- Cook time
- 25 min
- Yield
- Not listed
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g Rice Flour
- 285 g Water
- 75 g White Sugar
- 0.5 tsp High Sugar Yeast
- 5 g corn Oil
Instructions
- 1
Pour rice flour and sugar into a small pot, add water, and stir well.
- 2
Boil the rice batter into a half-cooked state (like yogurt drinks texture) by double boil method.
- 3
After cooking and stirring well, you can put a plate of cold water at the bottom to help cool down quickly
- 4
After the rice batter cools down, add high-sugar yeast and stir well, close the lid, and ferment for 2 hours.
- 5
Spread a layer of corn oil on the plate.
- 6
After the fermentation time is up, add corn oil to the rice batter and stir well, then pour it into the plate and let it rest for 20 minutes.
- 7
After 20 minutes, turn on the high heat to preheat the steamer, wait for the water to boil before putting the rice batter in, and continue steaming for 20 minutes on high heat, then turn off the heat and leave it for 5 minutes.
- 8
Take it out and let it cool before unmolding and cutting it so that it will not stick.