Monday, 25 April 2011

Steamed white sugar sponge cake ( Bak Tong Gou 白糖糕)

This dessert is quite easy to make but a bit time consuming as it need about 6-8 hours for fermentation.You can choose to prepare at nite and let it ferment before sleep. Next morning just steam for 15-25 minutes then you will have nice fluffy dessert for breakfast. But please take note; it will turn sour if it gets over fermented.

Ingredient
(A)
200g      Rice flour粘米粉
140g      Sugar白砂糖
410g      Water

1. Add all ingredients into a pot, mix well and keep stirring with low heat. Make sure the pot is big enough for double the ingredient coz after fermentation, the mixture will almost double the size.
2. Cook until the mixture is a bit sticky and increased thickness (like sesame paste) removes from heat. Bear in mind that the mixture will continue to cook until it is completely cold off. Please continue to stir for a while and sieve it to remove clumps.
 (B)
½ tsp     Baking Powder泡打粉
1 tsp      Dried yeast乾酵母
2 tbsp    Water

1. Add baking powder and dried yeast into water. Mix well then add into cold off mixture (A). Cover with cling wrap, let it sit for at least 6 hours.
2. Laid a layer of cloth or baking sheet on steamer tray/baking mould. Steam for 15-25 minutes, depends on the size of the mould. Bigger mould, lesser time coz thinner layer. J
This is how the mixture of water, rice flour & sugar look like before heating it up.
 1 hour after added yeast mixture
 
 5 hours after added yeast mixture
 I used white clothe for steaming.
After 20 minutes.
  This dessert is best to serve at room temperature.
I got the recipe from this blog

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