White Sugar Steamed Cake 白糖糕

I bought this cook book in Hong Kong, called 100 Chinese Desserts by Winnie .

It was my first time making this traditional Chinese dessert. It was quite easy to make but it took about 9 hours in total.

Ingredients:

• 150g rice flour
• 360ml water
• 3/4 tsp yeast
• 1/3 tsp baking powder
• 140g sugar

Method:

1. Mix rice flour, water and sugar. Cook over low heat and stir continuously until it thickens. Sieve and set aside to let cool.
2. Mix in yeast and baking powder. Set aside for 8 hours. Pour into a greased round 20com cake tray. Steam over high heat for 25 minutes. Cut into pieces and serve.

22:07, added yeast to the mixture

22:08, leave the mixture for 6-8 hours

01:49, you can see the bubbles

01:48, it grew a bit

01:53, transfer to an aluminum dish

05:02, just before steaming, you can see it grew bigger

10:35, Fat Bear already had a piece

Note:

• I was stupidly prepared the mixture at 22:07. I thought I could just left the yeast to do their job and just get up whenever to steam it. Then I find out that if I left the yeast for more then 8 hours, the cake will have a sour taste. Also, do not put too much yeast. So I had to get up at 5:00 to steam the cake. It took 25 minutes then I went back to bed. Next time I will prepare it in the morning.

• Also, should have transfered the yeast mixture to the final container (i.e., the greased aluminum dish) at the beginning and do not stirred or touch any further. It is because I transfered the mixture about 2 hours later and I lost the air bubbles.

• I will use less sugar next time.