White Sugar Sponge Cake (Bai Tang Gao)

Difficulty: ★★☆☆☆

White Sugar Sponge Cake is a traditional Chinese pastry without the need to use an oven.

It is the most common pastries in Hong Kong.

IMPORTANT POINTS TO TAKE NOTE!

• Blended Rice Flour and Glutinous Rice Flour are two very different types of flour!

Ingredients:

• 150g Blended rice flour
• 150ml, 150ml and 1 Teaspoon water
• 100g Sugar (White / Brown)
• 1 Teaspoon yeast

1. Pour the rice flour and 150ml of water into a bowl and mix it well.

2. Heat up a pan and pour in 150ml of water and 100g of sugar.

3. Let the sugar dissolve and wait for the mixture to boil.

4. When boil, remove from the heat and pour it into the barter. Mix until it is even.

5. In another bowl, add in the yeast and 1 teaspoon of water and mix until it dissolve.

6. Pour the yeast mixture into the barter and mix well.

7. Cover it with cling wrap and leave it for at least 1 hour.

8. Preheat the steamer.

9. After 1 hour, mix the mixture and steam it for 25mins in high heat.

10. Remove from steamer and slice it into pieces.

11. Enjoy!

❤ Thank You ❤