Many of us grew up eating white sugar sponge cake also popularly known as bai tang gao. This signature pale white steamed rice cake is also a dim sum classic. It is slightly sweet with soft, bouncy texture and with the right amount of chewiness. To recreate this classic childhood snack, all you need is only 4 ingredients!
TIME REQUIRED
Preparation: 20 minutes Cooking: 30 minutes Total waiting/resting: 30 minutes
SERVING SUGGESTION
Great as an after meal dessert with a cup of hot tea
In a mixing bowl, mix the rice flour and water (80ml) together and set aside.
In a small pot, bring water (100ml) to boil and add in the sugar. Stir till the sugar is completely dissolved.
Add water (100ml) to the hot sugar syrup, stir and bring down the temperature to 40˚C.
Separately, mix the yeast and water (30ml) together.
Add the yeast water to the sugar syrup.
Add the yeast sugar mixture to the rice flour mixture.
Cover and let it rest for 30 minutes or until you see lots of bubbles form.
SHAPING
Stir the mixture till you get a smooth homogenous batter.
Pour into a greased pan.
STEAM
Warm up the pan with water.
Steam until the middle is fry and top is firm.
Brush the top with oil.
Let it cool down completely before cutting and ready to serve.
We use cookies to ensure that we give the best browsing experience on our site and to analyze site traffic anonymously. AcceptRejectLearn more
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalit...
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.