Steamed Rice Sponge Cake - Honeycomb Cake - Gluten & Dairy Free 白糖糕
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- Опубликовано: 6 окт 2024
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Steamed Rice Sponge Cake (white sugar cake - bai tang gao) is a popular snack in Asia. It has a distinctive honeycomb shape which contributes to its sponginess. Most people like it because of its mouthfeel sensation when biting into it.
"Naomi’s Filipino Kitchen" presented in English: / r11hno
INGREDIENTS:
1 1/4 cup (188 g) rice flour
1/2 cup (100 g) sugar
1 tsp active dry yeast
2 cups + 2 tablespoons (504 g or 504 ml) water
1 tsp light vanilla essence
1/2 tsp salt
Note: 1 cup =237 g or 237 ml
Step 1 - Dissolve the sugar in hot water
Bring 1 1/2 cup of water to a boil.
Pour in sugar to dissolve.
Turn off the heat.
Set it aside.
Step 2 - Prepare the batter
Pour rice flour into a mixing bowl.
Add 1/2 cup of room temperature water to moisten it.
Pour in the hot sugar water.
This will partially cook the flour (note: Lightly cooked mixture will be homogenous and therefore no separation of water and flour, this allows fermentation to work properly).
Stir the batter until it is smooth, takes about 2 minutes.
Let it stand for half an hour to cool down to room temperature.
Step 3 - Activate the yeast
In a cup, mix together 2 tablespoons of lukewarm water, 1 teaspoon sugar, and 1 teaspoon yeast.
Stir to combine.
Yeast will be activated in about 5 minutes.
The mixture will turn foamy.
Step 4 - Ferment the batter, aka “proofing”.
Add the activated yeast to the room temperature batter.
Stir to mix.
Cover the batter with plastic wrap and keep it warm while fermenting. One way to keep it warm is to cover it with a thick towel.
Depending on the temperature of your room, the fermentation normally takes one to one and a half hours.
When you see lots of gas bubbles formed in the bowl, the fermentation is complete.
Add vanilla essence and salt.
Heads up: the longer the fermentation, the more sharp and sour your cake will turn out. Do not ferment it too long.
Step 5 - Steam the cake
Grease a cake pan.
Put some water in a steamer and bring it to a boil.
Pour batter into the cake pan.
Steam on medium heat for 12 minutes (note: do not use high heat or steam it too long).
When the cake has cooled down cut into serving portions.
Enjoy!
Music: Newborn from the iMovie sound track.
#PutongBigas #TraditionalChineseRecipe #RiceSpongeCake #baitanggao #whitesugarcake
![白糖糕 / 伦教糕详细做法 | 失败原因和成功心得分享 | White Sugar Sponge Cake / Steamed Rice Cake Recipe [我的爱心食谱]](http://i.ytimg.com/vi/9_2yDdJqFF4/mqdefault.jpg)
![白糖糕 / 伦教糕详细做法 | 失败原因和成功心得分享 | White Sugar Sponge Cake / Steamed Rice Cake Recipe [我的爱心食谱]](/img/tr.png)
Lovely presentation Marie enjoyed the video throughout for a wonderful steamed honeycomb cake recipe
Thank you Naomi, I'm glad you liked it. To my viewers - please visit Naomi's Filipino Kitchen. They have some really nice videos that I think you will like and benefit from. Their channel link is in my video description.
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We appreciate this recipe - finally someone wrote an English version written in full instructions.
Thank you so much Fine Art of Cooking! We're glad to find your RUclips channel. I will make this and will use light brown sugar to give it a beige color and looks healthy and yummy.
I watched several steamed sponge cake recipes and this one is the best. Clear and simple. Thanks for sharing.
Thank you for the feedback. Appreciate it.
Thank you so much for this recipe! My mother used to make this when I was a child. I've been looking for this recipe like forever. You should be having far more subscribers!!
I tried this last evening. After many failed attempts (watching and trying other methods), I finally got it right! Thank you so much :) Followed every instruction and only added some cardamom powder for flavor. Turned out lovely :D
Glad it helped! Thanks for watching.
Your every rcp just wow🤗🤗🤗👍👍
Thank you for sharing will try this recipe and let you how it goes 😃
Excellent presentation of this recipe in English! You won me over so I'm a new subscriber!
Here in Hawaii the locals love Chinese Rice Cake. I grew up loving it! Thank you for sharing this recipe. I will try it myself.
Thank you for watching. My friend.
Thank you for accurate instructions. Exact weight, measurements, time and Temperature.
Glad it was helpful! Thank you.
mmmm i really want to try this now it looks so good and not that hard to make!
This is Mr. Yummy It!'s favorite cake. He always grabs a pack when it's available but sometimes it's too sweet and not as fresh tasting. I've tried making it several times and while it turned out great, it requires so much work. Your Pak Tong Koh is by far the easiest recipe with the same soft and bouncy texture as the complicated version. Definitely adding this to the list of things to try. I wanted to make the cinnamon buns this week for his team but they are in lockdown again so I might make this instead for us during Thanksgiving. Thank you so much for coming up with the bestest and easiest recipes. I LOVE it! Oh I like your new profile picture, you look lovely in red. Your hair looks different with a little curl in this video, beautiful both ways. Hope you and the family have a safe and fantastic Thanksgiving! 😍👍LIKE #1K+
Thank you so much. I'm so glad you appreciate my videos. This is one cake my grandmother always made for us because it costs practically nothing to make. I need to go through all the classic and easy recipes.
@@FineArtofCooking I made this cake today (pic in my community page). The taste is really delicious, it has the perfect amount of sweetness. The only problem is that mine isn't as pretty as yours. It got a little crumbly. I will try it again so I can get the perfect honeycomb like yours. Thank you again for sharing this lovely recipe! 😍
น่าทานมากๆๆค่ะ
Thank you my friend for the nice comment. I appreciate it.
thank you!
Please show more about making traditional food because I want to learn more
Yes. I will try👌. Thank you.
دائما تتحفيننا بجديد رائع جدااا صديقتي 😍😍😍😍😍
أنا دائما أقدر دعمك.
Thanks for the recipe.
Hi mam.. this is from India.. thanks for sharing.. will prepare tomorrow and let you know
You're so welcome, my friend.
great share
Hi. You presented your video very well. Detailed explanation. Very organized. If I want to use real rice, how much cup do I use equivalent to 1 and 1/4 cup of rice flour?
Thanks for the comment. One cup of dry rice (240 ml) will produce 1 1/2 cup of rice flour. So 1 and 1/4 is very close to 7/8 of a cup.
برافو حبيبتي مبدعة اجمل 👍👍👍👍👍👍👏👏👏👏👏👏👏
شكرا لدعمكم. سوف أتحقق من قناتك.
Hi may I know what size is your steaming cake pan? Like your recipes clear and easy. Thanks.
My cake pan is 7" x 2" (17.78 x 5.08 cm) . Thank you for watching my video.
Woou nice
Hey there,liked your video n subscribed it...I can't wait to try it.....
Thank you for your support. I hope you will make some, it's a simple and healthy recipe.
0:46 ingredients
1:29 pour hot liquid sugar to rice batter
Hi Marie, greetings from Canada! I'm making this now, for your actual demo did you weigh or measured your rice flour? I did both and there is a big difference between the two. A reply is much appreciated.
I appreciate your comment. Yes. I always measure and weight all my ingredients. My recipes are always tested before I film them. Let me know if you have any specific questions and I'll try my best to answer them.
Hi, I followed your instructions for three times and did not turn out successfully, no honeycomb. I even increased the cooking time to 25 minutes and always sticky on my toothpick test. What did I do wrong?
Thank you for watching my video. The honey comb developed from the fermentation. Be sure your batter (Step #2) cool down to room temperature before adding the yeast (Step #4). At the end of the fermentation, about 1 1/2 hours, you should see lots of bubbles in your batter. You only need to steam this cake for 12 to 13 minutes. Twenty-five minutes is too long. Oh, toothpick test will not be accurate because steamed cake will always be a little sticky when it is still hot. I hope this helps.
Please tell me the dip for this nice sponge cake. Thanks reply soon.
Thank you for watching my video. Do you mean a sauce to go with the cake? I usually eat it plain with a cup of coffee or tea. You may try adding some raspberry or strawberry sauce to perk it up. Have fun.
Nice.
Thank you Tanvir.
I need help! Why my cake took so long to steam?
Hi....l made this yesterday and followed every step. It looked good after steaming, but when l started to cut it, after cooling it for 2 hrs....it started crumbling! Where did l go wrong??
Hello May, thank you for watching my videos. There are 2 possible reasons why your cake crumbled. 1). Over cooked the cake. 2). Not enough liquid was used and the result is the same, dry cake. One other suggestion is - If you don't mind about the gluten, you can add one tbsp of cake flour to the mix (be sure to also add 2 1/2 tbsp water) and the cake will sure to hold together better. I hope this helps.
@@FineArtofCooking ...l checked after 12mins, and its not yet cook. The toothpick l inserted to test came out with the batter, so l added 5 more min to it. Anyways, l will try adding with cake flour next time, and will advice you of the outcome. Thanks for the tip😍
May cas while you steaming your cake in 30 min . Do not open the lid before 30 min to check you will be successful . I think this will help .fermentation time at least 6 hours .
@@xuanlam7040 thanks...l will keep that in mind
May I ask how does it taste? I have some homemade rice flour at home and came across this video. I wanted to try it but how does it taste?
Did you mean all the water in the 1st 3 steps adds up to a total of 2 cups + 2 T? Thanks.
Correct. It's 1.5 + 0.5 + 2 T. Thanks for watching.
Thank you and you’re truly beautiful 🤩
Can I use Coconut milk instead of water? Thanks
How do you store this? Is it still good the next day?
Thank you for watching. You can keep this in the fridge for 3 to 4 days. It should be heat up in the microwave otherwise it's a little crumbly when served cold.
I followed your instructions and made another trial. This time in Step 3 where it activate the yeast, I ensure the lukewarm water is about 105F/40C and mix it really well. It turned out I have honeycomb appeared in the cake. However, the outer edge of the cake has no honeycomb at all and seemed like very sticky. Outer edge has sunk and was not risen like the center part. Do I need to cook more than 12 minutes in medium high heat?
I don't know if your heat temperature is same as mine. Sometimes, HIGH on my stove may be Medium on yours. If your cake is not thoroughly cooked, yes, cook it a little longer. I hope it will work out for you this time. I wish you a great weekend.
Suppose to wait 1 or 1 1/2 hrs then only put d vanilla n salt, but I mix it tgt after the yeast, proofing still ok after putting vanilla n salt?
You can add the vanilla and salt before or after the proofing. Either way works. I like to add mine after so that the vanilla flavor doesn't linger too long with the yeast. It's a personal preference. Thanks for watching my video.
Can ini put in small cup
Yes you can. Be sure to reduce the steaming time. Have fun.
Can I use instant yeast
Yes, you can but use 25% less. For this recipe, it would be 3/4 tsp of instant yeast. Have fun cooking.
Tried it today! Not successful!
👍💟
Why my pak tong gol fall
Hi Jessie,
This honey comb sponge cake is easy to make. If it goes wrong it is always the yeast to blame. First, you activate it before using to proof that it is still good. Then make sure the batter is cool to room temperature before mixing it in. Also, do not use high a temperature for steaming. I hope this helps answer your question.