Chinese Steamed Sugar Sponge Cake 白糖糕
Remembering all these things that made me happy when I was a kid, I decided to make some wonderfully wobbly fragrantly rice scented Steamed Sugar Sponge Cake 白糖糕 for my little girl today and, no surprise, she loved it!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup minus 1.5 tbsp rice flour 粘米粉, 140g
- 1/2 cup sugar, 140g
- 1 1/3 cup water, 300 ml
- 2 pandan leaves 香蘭葉
- 1/4 tsp salt
- 1/2 tsp instant yeast
- 1 tbsp water
- 1 tsp oil
Instructions
- 1
Stir flour and half the water until throughly mixed with no lumps.
- 2
In a small pot add the rest of the water, all the sugar, salt and the pandan leaves. You can knot the pandan leaves so that they fit in the pot.
- 3
Cook over low heat, stirring, until all the sugar melts and you can smell the pandan leaves aroma, about 1-2 mins. Pick out the pandan leaves.
- 4
Pour the hot syrup into the rice flour mix, stirring constantly. Let cool to room temperature.
- 5
When the mixture is cooled, dissolve the yeast in 1 tbsp lukewarm water. Add into the rice flour mixture and stir well.
- 6
Pour the hot syrup into the rice flour mix, stirring constantly. Let cool to room temperature.
- 7
Cover and leave in a warm area for 2 hours or until the surface is covered with tiny bubbles.
- 8
Use some oil to lightly grease a 6 inch diameter dish with sides at least 1.5 inch tall. Preheat your dish inside the steamer.
- 9
Add 1 tsp oil into your now risen rice flour mixture and stir it in. Pour the mixture into the now heated dish inside the steamer.
- 10
Cover the steamer and steam over medium heat for 20 mins.
- 11
When done remove from heat and let cool completely. To remove your cake from tray use your fingers to tug the cake edges away from the tray side. It should come away easily.
- 12
Cut into slices or the traditional pie wedges before serving. Wrap tight in plastic wrap and keep in fridge if you need to store a couple of days.