{ENG SUB} ★白糖糕 一 懷舊小食 ★ | Chinese Steamed White Sugar Cake

張媽媽白糖糕 ，又名倫教糕，懷舊小食，大家集體回憶一番。 記得like我的Video同訂閱我的頻道呀! 如喜歡的話，請分享給朋友家人。謝謝。
MamaCheung's Chinese Steamed Cake, a traditional street snack. I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
#張媽媽 #白糖糕 #chinesefood
訂閱追蹤最新影片：goo.gl/6n9DuQ #逢星期四有新片
更多懷舊小吃食譜影片：goo.gl/smqTmM
✤✤⬇︎⬇︎往下有材料份量⬇︎⬇︎✤✤
⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄
【砵仔糕】做法： • {ENG SUB} ★砵仔糕 一 簡單做法 ...
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材料 Ingredients:
一百五十克粘米粉 150g Rice flour
三百毫升清水 300ml water
九十克砂糖 90g sugar
兩湯匙清水用來開四份三茶匙即溶酵母 2tbsp water to mix with 3/4tsp active dry yeast
四份三茶匙發粉 3/4tsp baking powder
半茶匙菜油 1/2tsp vegetable oil
食譜/Recipe: mamacheungcooks...

[@wendyli2107]

多謝張媽媽分享，我要學整，本人順德人都唔識整，喜愛食甜品

[@mamacheung]

你好👋順德人家鄕小食😁👍謝謝支持❤️

[@winniesezto9100]

謝謝张媽媽! 第一次做，成功了。從未想過可以自己做。你的示範精簡清楚，容易follow. 冇酸味，好彈牙。我用了coconut oil. 下次我會試用黑蔗糖. Thanks again!

[@mamacheung]

謝謝支持 Winnie！希望你都試試我其他食譜

[@sylvialuo1473]

請問150克粘米粉，用多少克酵母及發粉？謝謝

[@graceleong4430]

I m so happy that my first attempt to make the steamed White Sugar Cake is successful. Thanks to Mama Cheong for your guidance. 👍😋

[@mamacheung]

Hello 👋 Thank you for your support 😊👍💕

[@yuklingchou946]

@@mamacheung f

[@wittymum]

睇左好幾次，今日終於試左！好成功！好開心可以自己發白糖糕喇！多謝張媽媽既教導！

[@mamacheung]

太好了！謝謝支持。請試試我記得食譜， Joanne！：）

[@sylvialuo1473]

Joanne Lau 請問150克粘米粉，用多少克酵母及發粉？謝謝

[@puiiho8435]

白糖糕真的很好吃，張媽媽真叻叻，。

[@mamacheung]

你好！多謝支持和收看！😊

[@simplyme3306]

Thanks for the recipe! I need to try this one day! memories of my grandfather who always bought this from the wet market. That's how I came to know of this.

[@mamacheung]

Please try it one day, I hope you like it! :)

[@cheewahfoo7183]

@@mamacheung ！

[@CKTinUS]

Thanks for making the recipe video. That's my favorite childhood snack. Thank you Mama Cheung

[@mamacheung]

Hi ! Thank you for watching ! please try to make !😊

[@peterlee3778]

白糖靚...張媽媽仲加靚.....一定會學整....Thank you Mama Cheung!!。。。。。。

[@mamacheung]

好呀！

[@wilson8ivqn]

白糖糕，很久沒吃了，真是兒時回憶，試試看做，食在安心,謝了。

[@mamacheung]

你好！多謝支持和收看！😊

[@bluerose6859]

Thank you for making english subtitles. Will try your recipe soon! 😊👍

[@mamacheung]

Hello 👋 thank you for your support and watching 😊👍💕

[@applelingliu328]

按照你的配方做了，好成功，多谢张妈妈

[@mamacheung]

好好！請都試試我其他食譜！：）

[@wanloh6750]

張媽媽廚房Mama Cheu

[@Season178]

白糖糕，是我的最爱！😋😋😋

[@mamacheung]

故人来似是 謝謝支持！做些試試吖！祝新年健康快樂😊👍💕🎉

[@christinakim7849]

配方太好啦，中意! 多谢张妈妈既无私奉献!

[@mamacheung]

謝謝支持。希望大家喜歡

[@zoecheung6465]

Home made is best! Like what you said Mama Cheung - 食得安心又放心! ☺️❤️✌🏼️

[@mamacheung]

你好！是呀！食得安心又放心，試試做啦！多謝收看！.😊

[@christineyap7004]

張媽媽妳好…
終於看到了張媽媽做白糖糕了…棒棒噠！我最喜歡吃的~

[@mamacheung]

好！請試試 Christine

[@christineyap7004]

Mama Cheung
有个问题想问张妈妈…白糖糕可不可以加红糖？？

[@mamacheung]

christine yap 你好！對不起，現在才答覆，是可以的，如果想顔色不會太深，可以兩種糖各半。😊

[@pingmah9084]

christine ya

[@janelew4726]

christine ya粵曲表演

[@apple3783]

好像很好吃、我來試試做一下看看會不會跟老師做的一樣。

[@rogerreven]

酵母粉可以放在雪柜保全的。thanks

[@meilianma1685]

谢谢张妈妈讲得很详细！我第一次做白糖糕成功

[@mamacheung]

太好了！：）

[@wongking4254]

在外國好想念白糖糕的味道
原來唔係想象中今難
謝謝教學🙌🏻🙌🏻☺️

[@mamacheung]

你好！對，在外國想吃白糖糕真難＇自己識做任何時候都可以，多謝支持和收看！😊

[@shirleyyuen2161]

張媽媽教材，簡而清，好欣賞。

[@mamacheung]

你好👋謝謝你的讚賞和支持👍😊❤️

[@jennywong135]

Dear mamacheung, the chinese steamed white cake is easy to follow, unlike other teachers. I frequently love to try, thank you. Happy New Year.2017

[@mamacheung]

Thank you Jenny for your support. Happy 2017

[@saiguan5150]

谢谢张妈妈！我有两个小疑问
为什么要专门用糖来发酵酵母？
如果保持30度温度发酵是不是一个小时就可以发酵成功？
我之前做了白糖糕直接放入酵母只需要一个小时（放久了就会发酸），味道也很好，只不过没有明显柱状。

[@winnielu7640]

Jenny Wong 一入‘

[@kittytsang468]

多謝張媽媽！教得很詳細很清晰！

[@mamacheung]

你好👋謝謝支持😊👍💕

[@shuyonghow2516]

現在成功的做出張媽媽的白糖糕了。感恩妳！

[@mamacheung]

你好👋你成功做到，我就開心了，謝謝支持😊👍💕

[@naflee2853]

我用一半粉漿加左班蘭粉，蒸之前再打一個圈，有兩隻色，好靚好軟熟！

[@mamacheung]

很美啊！

[@debbiegray8937]

白糖糕係我至愛，多謝分享

[@mamacheung]

你好！不用客氣，請試試！多謝收看😊

[@cfam7436]

The mount of yeast and water for yeast wrote in receipe didn't look the same as amount when she makes it.

[@linaade7728]

張媽媽，我跟住你食譜整，成功左了，好有成功感！^^

[@mamacheung]

好好啊！請試試我其他食譜！：）

[@lamlam1030]

白糖糕～我的最愛！thank you Mama Cheung

[@mamacheung]

你好！不用客氣，多謝收看！😊

[@njoekfonghtc1121]

多謝張媽媽，我好喜歡吃白糖糕，但用盡方法，做到多次失敗，無論如何我都會再試...

[@mamacheung]

njoekfonghtc1121 你好！勵力可加，努力💪🏼一定成功的😊👍

[@njoekfonghtc1121]

多謝哦！我會加油😎

[@mamacheung]

加油👍

[@2.0new34]

試過咁多個食譜～都係張媽媽呢個食譜最成功！
不過發嘅時間應該可以唔洗咁長
因為加咗泡打粉，同埋太耐會酸

[@phxsun2001tony]

If you can keep the 發酵 (fermentation) temperature to around 76-78F degrees, you can cut down on the time. Mama Cheung suggest 6 to 10 hours depending on the season. I did it in 2 hours. There was no yellow color or sour taste. Those are signs of over proofing.

[@zahralu7200]

張媽媽您好，這個白糖糕看起來真的很棒，它跟台灣的黑糖糕很像。

[@ngchitingdenise]

試做了,好成功,多謝張媽媽食譜

[@mamacheung]

你好👋叻叻👍謝謝支持😊💕

[@umyintthein5249]

Thanks .

[@mamacheung]

You are welcome! Hope you like it

[@haryaniasia7625]

给张妈妈点赞 👍👍👍

[@ashikaganga3533]

Thanks dear

[@mamacheung]

Hello 👋 you are welcome and thank you for your support 👍😊❤️

[@yeungnick244]

Mama Cheung you are amazing. This is one of my favorite childhood food. Thank you for teaching us this. Love you

[@mamacheung]

Yeung Nick Hello 👋 Thank you for your support 😊👍💕

[@chaosKTW]

厲害！現在好的白糖糕好難找，大多數都微酸

[@mamacheung]

謝謝你的支持和讚賞。請試試

[@judyngai153]

chaosKTW

[@tony100ization]

Mama Cheung

[@togiang5246]

chaosKTW

[@lrachel2007]

张妈妈，好仲意你介绍小吃啊。。今晚试做，白糖糕，等明天蒸！😎

[@mamacheung]

好啊！希望你喜歡！

[@joannezhou8971]

Good

[@mamacheung]

Thanks. Please try my recipe!

[@hugolau8362]

張媽媽好勁呀~!

[@mamacheung]

你好！多謝讚賞！請試試做。😊

[@yeohyeoh5227]

Tq for sharing.

[@mamacheung]

Thanks for watching! Please try out the recipe and share it to your family and friends! :)

[@jessiewang1942]

好怀念的街边小吃 多谢你

[@KumaBun]

Loooove this stuff! Thank you for sharing!!

[@mamacheung]

Hi ! you are welcome ! Thank you for watching !😊

[@debferguson7354]

I remember the taest is little sour, I have not eating it for so many years... I want to buy it next time go to San Francisco Chinatown. I miss all kinds of real Chinese food...好上吃阿!!!😋😋😋

[@mamacheung]

Thanks for watching and I hope you will give this a try at home. Don't forget to subscribe and click on the notification button for my latest release alerts :)

[@engpauline7596]

Deby Ferguson I h

[@engpauline7596]

A

[@engpauline7596]

S

[@jenniferyong5446]

Hi Mama Cheung, thank you for all your delicious recipes and videos! I hope you get this message. My white sugar cake is very wet and sticky. May I know which step did I do wrongly? Thank you for your advise.

[@jot4880]

I tried this a few times already, not very successful. Is there a difference in time when using normal steaming method or bamboo basket? My bak tong gou doesn't seem to rise very well.

[@tunacatcher2003]

you are not alone.. I tried 6x already.. It came out wet and sticky and brown...

[@lenas7419]

好喜欢你的視频, 請问粉漿与糖水混合後要把它放在炉子上加热的是什庅作用, 另外2tbsp水mix with yeast, 請问这个水是包括在 前面所提及 300cc 的水嗎?或是另外的2tbsp 的水?非常謝謝你的回覆.我会持续関注你的美好的視频.

[@flyingphoenix9191]

多謝 。好 ！

[@mamacheung]

多謝支持

[@iristan6042]

Dear mama cheung do I need cold water to rise the yeast? I am using instant dry yeast.

[@phxsun2001tony]

Temperature is critical to start the yeast. Try 105 to 110 degree F. I did my research. If you deviate too much you may fail. I learned it the hard way.

[@milinlim5211]

Don't use yeast which are close to used by date. Don't take the chance.

[@beewhagoh8321]

你的白糖糕食谱真是一流我试做好多的食谱都不理想，今天做了你的食谱非常成功，好开心，咸恩。

[@mamacheung]

你好👋你滿意我開心😃可以試試我其他食譜啊！謝謝支持👍💕

[@sylvialuo1473]

請問150克粘米粉，用多少克酵母及發粉？謝謝

[@mamacheung]

Sylvia Luo 你好👋酵母和發粉各3克，謝謝支持😊👍💕

[@amywalter7396]

Love to watch your cooking show and like your colorful floral shirt that you’re wearing in this video!

[@mamacheung]

Thanks very much for your support! :)

[@lindacheung8979]

多谢晒啊张妈妈😘，好挂住儿时的味道，我住海外，有钱都难买，我依家终于可以自己做囉😅，听日就去买粘米粉✌

[@mamacheung]

你好 Linda。希望你喜歡我的食譜！

[@lindacheung8979]

Mama Cheung 我星期日，已经试整过啦，几好食👍

[@rosamundlee9258]

linda cheung a

[@chankh4645]

linda cheung

[@nls3386]

linda cheung i

[@hksiusiubird]

感謝!平常在街市看到白糖糕放在竹簍上覺得有點髒!現在自己弄就安心得多啦!
另外可以教整芝麻卷嗎?

[@mamacheung]

你好！自己識做好好多，甜度可以隨自己喜歡！芝麻卷遲些會做，多謝提議和收看！😊

[@ashleylim2954]

looks authentic!

[@mamacheung]

Thanks．Please try out my recipe！：）

[@andreazhao6287]

好棒👍，简单易做！

[@mamacheung]

謝謝！請試試

[@chanmonanrie6898]

Thank you so much, mama Cheung for teaching us how to make something good for health!

[@mamacheung]

Chan Mon Anrie You are welcome! Thank you for watching and support 😊

[@nikiliang7613]

你個節目我超級中意啊，我好鐘意食白糖糕啊。不過想請問一下，酵母同埋發粉都有發酵膨脹作用，唔知道可唔可以唔加發粉呢？因為覺得發粉系化學添加劑

[@mamacheung]

謝謝Niki Liang。發粉可以中和酵母酸味

[@jennifervo2960]

I love your channel Mama Cheung

[@mamacheung]

Jennifer Vo Thank you for support 😊

[@candiceng400]

謝謝張媽媽，用你的方法做，發得好靚。成功！

[@mamacheung]

你好👋叻叻👍👍謝謝支持😊💕

[@aquahoe]

I had made this today and it is successful... only set back is the taste of yeast too strong... what should i do to reduce the yeast taste? Put the mixture to ferment longer?

[@shuyonghow2516]

今天照妳教的学做好吃，学做白糖糕主要是母亲生前的最爱，6月26日是親爱的娘做对年也是合炉。所以先学做。感谢妳的教程，張媽媽！

[@mamacheung]

你好👋真是孝順！願你母親早登極樂！謝謝支持😊💕

[@sylvialuo1473]

請問150克粘米粉，用多少克酵母及發粉？謝謝

[@mollychiu7337]

張媽媽你做的白糖糕好靚呀 ！我都好鍾意整嚟食，謝謝分享^^

[@mamacheung]

你好！多謝讚賞和支持！😊

[@user-nb7ui8qt8k]

呢种叫豆皮糕，我细个时经常食，好好食，好食过旦糕。

[@mamacheung]

謝謝

[@tengsweekiong]

張妈妈老師分享教導有方圆。感谢敬恩

[@bigv6269]

張媽媽我今日整咗，應該發得太久，有酸味同洒味，同埋有d粉嘅”行行”哋味，想問吓點樣可以有”行”味，我包粉今日買今日整！

[@phxsun2001tony]

If you can keep the 發酵 (fermentation) temperature to around 76-78F degrees, you can cut down on the time. Mama Cheung suggest 6 to 10 hours depending on the season. I did it in 2 hours. There was no yellow color or sour taste. Those are signs of over proofing.

[@juncojet4833]

简单好做 不错。

[@mamacheung]

謝謝。請試試！：）

[@claudiapoh7133]

May I know why wouldn't my bai tang gao cook even after 30min of steaming? Also why is it turning brown?

[@beautyqueen3244]

我做出來的白糖糕，有兩個問題。1。 白糖糕有些地方好似唔夠熟( 糕裏面有兩種白色，好似有啲地方未熟 ) 於是我繼續蒸， 但雖然不斷加長蒸的時間 ，糕始終裏面都係兩種白色，吃起來好像有啲地方未熟 2。 白糖糕放在雪櫃內儲存，第二天馬上表面就出了許多水，糕變咗好濕，請問什麼地方做錯了，怎樣改善? 希望張媽媽指點。 多謝!

[@Agnesthi]

hi, i love all your recipes, thanks a lot

[@mamacheung]

Thanks for your support, please share my channel to other foodies! :)

[@alicechow1453]

流口水呢！

[@mamacheung]

請試試我的做法， Alice！

[@JasmineGoh82]

Hi mama Cheung, after steam for 25min, my cake is sticky. I steam another 10min, still sticky. Can advise any step that I do wrongly? Tq

[@wunchunngan5625]

張媽媽，你好，為什麼我做出來的白糖糕會酸味好重呢？是什麼出错呢，還有好大洒味

[@mamacheung]

Wun Chun Ngan 你好👋可能發過頭了，所以做白糖糕，發酵的時間很重要，再看看影片，掌握重點，再接再厲，自古成功在嘗試啊！😄💕

[@phxsun2001tony]

If you can keep the 發酵 (fermentation) temperature to around 76-78F degrees, you can cut down on the time. Mama Cheung suggest 6 to 10 hours depending on the season. I did it in 2 hours. There was no yellow color or sour taste. Those are signs of over proofing.

[@stevencung4442]

Thanks for sharing your recipe with me and my friend Sabrina yan this is going to be great for Chinese New Year

[@mamacheung]

Thanks

[@0112babes]

Thanks

[@mamacheung]

You are welcome

[@yfung4453]

明白了，下次再試，謝謝。

[@carlee8187]

想問為何我加粉入150ml水的時候 那麼黏稠 不像妳的那麼水

[@mamacheung]

Carol L 你好！不要煑太久，見到粉漿有少少杰便要熄火．祝新年快樂🎉🎊！😊

[@stan5567]

My favorite!!!

[@mamacheung]

Please try making some at home. I hope you like it

[@carolinezou6709]

Hey, Mrs Cheung. I would like to ask if it is possible to skip baking powder in this recipe?

[@kimphuongstuttgart2316]

very good

[@mamacheung]

thanks very much, please try my recipe at home!

[@genie7063]

試咗， 真係好彈好好味呀！ 多謝!

[@mamacheung]

你好👋謝謝支持😊👍💕

[@alicebglee5357]

Hi 张妈妈，how much instant dry yeast shall I use? Thanks

[@evang2496]

Is your yeast and baking soda tablespoon or teaspoon. The subtitle says tsp but it looks more than 3/4 teaspoons each.

[@calvinsbiz]

Thanks for the recipe! Can I just substitute the brown slab candy (peen tong) for the white sugar to make wong tong go?

[@peggyjian198]

好成功多謝🙏張媽媽

[@mamacheung]

你好👋叻叻👍👍謝謝支持😊💕

[@joyjoyoo]

超爱这个

[@mamacheung]

joyjoyoo 謝謝，有空試試，多謝收看😊

[@bolok1111]

你好，除了用粘米粉，如加少许木薯粉或邓面，可以吗？如果发酵时间不够，会怎样？我做了N次都不成功，不是中间空心，就是底部很硬，没有洞洞，是什么原因呢？我这里是Malaysia,d大概要用多少时间发酵？不是看到面糊有泡沫就可以了吗？张妈妈，下次可以教授如何做萝卜粄(菜粿)吗？无言感激🙏🙏

[@lotuschang2025]

oh! thank u so much mama cheung😍

[@mamacheung]

Thanks for your support, Lotus!

[@vanliwong9564]

多谢

[@mamacheung]

Vanli Wong 不用客氣！謝謝支持和收看😊

[@anitatsui9883]

Turned out good!

[@mamacheung]

Anita Tsui Thank you very much 😊👍💕

[@jessicaebreo1719]

Thank you mama cheung😊

[@wl6047]

150克粘米粉用150毫升水開，非常黏稠，並不像視頻中所示範的粉漿那麼薄，一倒到糖水𥚃無論怎樣攪，也會結塊，大大小小很多很多，用篩根本隔不了，怎麼辦呢？

[@mamacheung]

你好！有無熄火才倒入粉漿呢？你要跟著一步步做，才可以，或者可以隔著水將粉漿煑濃稠都可以，試試啦！我做到，你都可以的！多謝收看！.😊

[@wl6047]

+Mama Cheung 好的，會再試試，謝謝張媽媽:)

[@mimisuhaemi4580]

nn .
pxuzyzyuip

[@pongkapong4060]

Thank you very much

[@ivyzhao345]

Did you use 3/4 instant or active dry yeast? Your video is different from descriptipn below

[@lanlanzhang8615]

謝謝分享😊

[@miayamaguchi3167]

这个配方好成功。好吃。谢谢。

[@shuyonghow2516]

谢谢妳。

[@mamacheung]

你好👋不用氣！謝謝支持👍😊💕

[@alexaal618]

张妈妈 粘米粉是糯米粉吗？ 发酵粉只找到了膏状的行不行(颜色好像差不多)? 另外想说 张妈妈你做的点心真的都好诱人哦

[@mamacheung]

shandy kyu 你好！粘米粉是用大米磿成的即是日常用來煮飯的米，糯米粉是用來煑糯米飯，湯圓，黏性軟重，所以要分清楚用，否則出來的較果會非常差異的，酵母粉和發粉，超級市場都可以找到，如想試做，一步一步跟著做，不會很難的，請試試做啦！多謝收看！😊

[@sylvialuo1473]

張媽媽請教下，我買的是幹酵母，也是像你這種方法做嗎？用水及糖攪勻後加入乾酵母發酵起泡？

[@candice2371]

多谢张妈妈

[@erica1pearl338]

How come my turned yellow and does not stay in white? It taste and look good but it turn yellow after 25 minutes steaming

[@angelahung8232]

我都試做先

[@mamacheung]

好呀！請試試！

[@seepoywong4593]

Donut