White Sugar Cake (白糖糕)
White Sugar Cake (白糖糕)
Ingredients
- 150 g white sugar
- 150 g rice flour
- 10 g gluten-free wheat flour, or wheat starch
- 600 mL water, total
- 3 g baking powder
- 1 teaspoon yeast
- 1 tablespoon warm water, for yeast
- 1/2 tablespoon oil
- pinch sugar, for yeast
Instructions
- 1
To make the simple sugar syrup, combine 250 mL of water and 150 g of white sugar in a pot. Bring the mixture to a boil, stirring continuously until all the sugar has completely melted. Remove from heat and set aside to cool slightly.
⏱️ 5 min
- 2
In a large mixing bowl, combine 150 g of rice flour and 10 g of gluten-free wheat flour (or wheat starch). Gradually add 350 mL of room temperature water, whisking continuously to prevent lumps, until a smooth, thick batter forms.
⏱️ 5 min
- 3
In a small dish, combine 1 teaspoon of yeast with 1 tablespoon of warm water and a pinch of sugar. Stir well and let it sit for about 5-10 minutes, or until the mixture becomes foamy and the yeast is activated.
⏱️ 10 min
- 4
Pour the slightly cooled sugar syrup from Step 1 into the flour batter from Step 2 and mix thoroughly until well combined. Check the temperature of the mixture; it should be around 80°F (27°C). Once at the correct temperature, add the activated yeast mixture and mix well to incorporate.
⏱️ 5 min•🌡️ 80
- 5
Cover the bowl with plastic wrap and place it in a warm area to proof. A good spot is an oven or microwave (turned off). Let it proof for approximately 3 hours, or until you observe many bubbles on the surface of the batter, indicating it has successfully proofed.
⏱️ 180 min
- 6
After proofing, add 3 g of baking powder to the batter and mix well. Then, add 1/2 tablespoon of oil and mix again until fully incorporated into the batter.
⏱️ 5 min
- 7
Lightly oil a steaming pan to prevent sticking. Pour the prepared batter into the oiled pan.
⏱️ 1 min
- 8
Place the pan into a preheated steamer over boiling water. Steam the white sugar cake for 12-15 minutes.
⏱️ 15 min
- 9
Once steamed, carefully remove the cake from the steamer and let it cool for 20 minutes before unmolding and slicing. A well-made cake will reveal a distinctive honeycomb pattern when cut.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
White Sugar Cake (白糖糕)
- 150 g white sugar
- 150 g rice flour
- 10 g gluten-free wheat flour, or wheat starch
- 600 mL water, total
- 3 g baking powder
- 1 teaspoon yeast
- 1 tablespoon warm water, for yeast
- 1/2 tablespoon oil
- pinch sugar, for yeast
Instructions
- 1
To make the simple sugar syrup, combine 250 mL of water and 150 g of white sugar in a pot. Bring the mixture to a boil, stirring continuously until all the sugar has completely melted. Remove from heat and set aside to cool slightly.
⏱️ 5 min - 2
In a large mixing bowl, combine 150 g of rice flour and 10 g of gluten-free wheat flour (or wheat starch). Gradually add 350 mL of room temperature water, whisking continuously to prevent lumps, until a smooth, thick batter forms.
⏱️ 5 min - 3
In a small dish, combine 1 teaspoon of yeast with 1 tablespoon of warm water and a pinch of sugar. Stir well and let it sit for about 5-10 minutes, or until the mixture becomes foamy and the yeast is activated.
⏱️ 10 min - 4
Pour the slightly cooled sugar syrup from Step 1 into the flour batter from Step 2 and mix thoroughly until well combined. Check the temperature of the mixture; it should be around 80°F (27°C). Once at the correct temperature, add the activated yeast mixture and mix well to incorporate.
⏱️ 5 min•🌡️ 80 - 5
Cover the bowl with plastic wrap and place it in a warm area to proof. A good spot is an oven or microwave (turned off). Let it proof for approximately 3 hours, or until you observe many bubbles on the surface of the batter, indicating it has successfully proofed.
⏱️ 180 min - 6
After proofing, add 3 g of baking powder to the batter and mix well. Then, add 1/2 tablespoon of oil and mix again until fully incorporated into the batter.
⏱️ 5 min - 7
Lightly oil a steaming pan to prevent sticking. Pour the prepared batter into the oiled pan.
⏱️ 1 min - 8
Place the pan into a preheated steamer over boiling water. Steam the white sugar cake for 12-15 minutes.
⏱️ 15 min - 9
Once steamed, carefully remove the cake from the steamer and let it cool for 20 minutes before unmolding and slicing. A well-made cake will reveal a distinctive honeycomb pattern when cut.
⏱️ 20 min