Steamed White Sugar Cake Recipe (Bak Tong Gou) 蒸白糖糕食谱 | Huang Kitchen
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- Опубликовано: 15 май 2020
- Steamed White Sugar Cake, or commonly known as Bak Tong Gou (白糖糕 ) is a nostalgic classic in Chinese bakeries. A traditional chinese snack, these Steamed White Sugar Cakes are deliciously soft and moist. Best known for its wonderfully spongy honeycomb-like texture. Its so easy to recreate this traditional kuih at home.
▼ See FULL Steamed White Sugar Cake RECIPE (Pak Tong Gou 白糖糕) with INGREDIENT LIST in link below ▼
www.huangkitchen.com/steamed-...
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Steamed White Sugar Cake is a classic in Chinese bakeries. It is a traditional Chinese snack that is white in colour, sweet and light as it is steamed. Freshly Steamed White Sugar Cake is deliciously soft and moist. The cake is not too sweet, slightly chewy and is wonderfully spongy from the honeycomb-like appearance on the inside of the cake. Making it is like renewing childhood memories as it is a favourite childhood cake for many people.
The recipe for Steamed White Sugar Cake is super easy. Making this cake is very straight forward with just a few ingredients namely rice flour, instant yeast, sugar and water. Start by dissolving instant yeast with warm water and leave to proof till foamy. Meanwhile, mix together rice flour and water. Use room temperature or cool water and a whisk to mix until there are no lumps in the batter. Next, add hot sugar syrup into the rice flour mixture and continue mixing till well combined.
Set aside to cool to lukewarm before adding the foamy instant yeast. Cover and leave in a warm enviroment until big bubbles appear on the surface of batter. When the yeast has fermented, the cake is ready to be steamed. Steam over high heat for 30 minutes and remove. And we are done! Using Pandan leaves adds an additional soft and sweet aroma to this simple steamed rice cake too.
What is so unique about Steamed White Sugar Cake is that it is such a simple cake but it is just so delicious. This cake is sweet but not overly sweet since the recipe requires fermentation with yeast. After steaming, it has very nice fluffy big bubbles inside the cake. Certainly a very pretty sight indeed.
As always, Enjoy!
▼ See Full Step By Step Recipe with Ingredient List in link below ▼
www.huangkitchen.com/steamed-...
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Just the recipe I have been waiting for....easy to follow.....thank you
I just make it, it turns out great like i always eat when i was a kid, tjis brings back memories. This is what im looking for, not too sweet and super squishy, my kiddos really like it, thank you for sharing this ❤️
You are most welcome.
Thank you very much for your recipe. Just made it! It was perfect!
很好👍
Done its delicious tnx
Thank you for share the recipe, definitely gonna try this tommorow, hope it will success
Let us know it turns out. Enjoy!
Thank you so much Huang..
You are most wrlcome.
Hi, possible to reduce the amount of sugar? Will it affect the texture of the cake?
Hi, possible to reduce tge amount of sugar? Will it affect the texture? Thank you.
Esp for bak thong gou it's not advisable to reduce the sugar orelse the yeast would not be activated enough resulting in hard texture. I've tried 180 gr sugar and it's still very bland (not a sweet tooth) coz it has a bit sourish taste from the yeast.
Perfect! I just reduce the sugar
Thanks.
What does Pandan Leave affect flavor? Great video by the way...
Gives you an aromatic flavour
Huang姐好介绍，白糖糕易看易懂。赞！赞👍
温热 30度 是不是大概 不烫手就可以了呢
Can you make and freeze?
Yes then resteam when you wanna eat it again.
What kind of yeast did you use? I have this "instant dry yeast" , is that good for this recipe?
Yes, I use instant yeast. Sorry for the late reply.
How much is 280g water in cups or oz?? I made them and came up very chewy slimy
我想问为什麽我的面糊在发酵的时候他会分层。就死粉都沉淀在底部然后发酵了两个小时没有太多的泡沫却有酒糟味
👍👍👍👌👌👌👌🌟🌟🌟
I've tried...but I dont have honeycomb.....
Maybe your yeast has expired or not active or not fermented long enough (need longer time in cold temp).
280gm of water in ml??
Can someone pls tell me...
280g water = 280 ml
Can we leave it overovernight and steam it in the morning for breakfast??
It will be over fermented and may taste sour. You can steam it at night and leave it to cool at room temperature overnight. The next morning just nice for breakfast. It is not nice to eat warm.
Then it will be very sour, usually i make around 6 pm then let it ferment 2 hours then steam 30 mins. Then leave to cool overnight and cut the next day. Don't cut when it's hot or it may affect the texture.
Yummy 😋😋🙏🙏
#merebetekifarmaish
Será Que tem um jeito de pelo me os traduzir que farinha eles usam.