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Hong Kong Style White Sugar Sponge Cake

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 145 minsscheduleTotal: 155 minsoutdoor_grillSteamed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Preparation
00:00:04

Combine 100g rice flour, 80g white sugar, and 200ml water in a bowl. Whisk until smooth and lump-free.

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Watch out

Ensure sugar is fully dissolved without lumps, otherwise it will clump when heated.

Ingredients:white rice flour (100 g)white sugar (80 g)water (200 ml)
Tools:large glass bowlwhisk
02
Active Cooking
00:00:30
warningStay safe

Use a towel or oven mitts when holding the warm metal bowl to prevent burns.

Turn on low heat and cook batter while stirring continuously for about 3 minutes. If clumping at bottom, remove from heat immediately, whisk smooth, return to stove, and cook until slightly thickened.

local_fire_departmentLow heat, about 3 minutes
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Watch out

Do not boil or cook into paste

remove from heat as soon as slightly thickened or fermentation will fail

Ingredients:white rice flourwhite sugarwater
Tools:stovewhisk
03
Waiting Time
00:01:44

Let the batter cool down. Use a thermometer to monitor until it cools to around 30°C–35°C.

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Watch out

Do not add yeast before cooling below 35°C

excessive heat will kill the yeast

Ingredients:white rice flour
Tools:food thermometer
04
Preparation
00:01:53

In a small cup, add 1/2 tbsp water, 1/2 tsp yeast, and 1/4 tsp baking powder. Stir well with a fork until dissolved.

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Watch out

Dissolve yeast completely to avoid uneven bubbles in the finished cake.

Ingredients:water (8 ml)active dry yeast (0.5 tsp)Baking powder (0.25 tsp)
Tools:forksmall cup
05
Active Cooking
00:02:23

Pour the dissolved yeast liquid into the cooled batter, and whisk thoroughly until combined.

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Watch out

Whisk thoroughly so that the yeast is distributed evenly throughout the mixture.

Ingredients:active dry yeastBaking powder
Tools:whisk
06
Waiting Time
00:02:37

Cover tightly with plastic wrap and let it ferment at room temperature for 2 hours, until fine bubbles appear on the surface.

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Watch out

Ferment sufficiently for honeycomb texture

over-fermenting will make the cake taste sour

Ingredients:white rice flour
Tools:plastic wrap
07
Active Cooking
00:02:47

Remove plastic wrap, add 1/2 tsp cooking oil, and stir well with a whisk to defoam large bubbles.

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Watch out

Adding oil makes the cake texture smoother and gives a shiny finish.

Ingredients:Cooking oil (0.5 tsp)
Tools:whisk
08
Preparation
00:03:07

Grease a shallow dish with a little oil, then pour in the fermented batter evenly.

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Watch out

Grease the dish evenly to prevent the steamed cake from sticking when cutting.

Ingredients:Cooking oil (0.5 tsp)
Tools:plate
09
Active Cooking
00:03:26
warningStay safe

Be careful of hot steam when opening steamer lid to avoid steam burns.

Bring steamer water to a boil, place dish inside, cover, and steam on high heat for 20 minutes until set.

local_fire_departmentHigh heat, 20 minutes
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Watch out

Keep high steam throughout

do not open the lid mid-way or the cake will collapse

Ingredients:white rice flour
Tools:steamer
10
Active Cooking
00:03:40

Take out the steamed cake, let it cool completely to room temperature, then slice into triangular pieces to serve.

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Watch out

Must cool down completely before slicing, otherwise it sticks to knife and ruins honeycomb lines.

Ingredients:white rice flour
Tools:kitchen knife

groceryAll Ingredients

white rice flour100 g
white sugar80 g
water208 ml
active dry yeast0.5 tsp
Baking powder0.25 tsp
Cooking oil1 tsp

blenderAll Tools Needed

large glass bowlwhiskstovefood thermometerforksmall cupplastic wrapplatesteamerkitchen knife