Traditional Cantonese White Sugar Cake

Boil some water in a wok or pan for later hot water bath.

Pour 200g rice flour into a bowl, add 200g cool water, and whisk until completely smooth.

In a pot, combine remaining 200g water and 100g white sugar. Heat over medium heat until sugar completely dissolves.

Slowly pour hot sugar syrup into rice slurry in a thin stream while whisking continuously to prevent lumping.

Place mixing bowl over hot water bath over low heat, whisk continuously until batter thickens slightly and reaches half-cooked state.

Cool half-cooked slurry to about 30°C, add 3g dry yeast, and whisk thoroughly.

Place mixing bowl over 50°C warm water bath, cover with lid and ferment for 60 to 90 minutes (80 minutes in video).

After fermentation, open lid to reveal dense surface bubbles. Gently whisk to release excess air bubbles.

Add 15g corn oil into fermented batter and whisk until smooth and glossy.

Brush a thin layer of oil on the bottom and inner sides of steaming plate for easy removal later.

Pour batter into greased plate and rest for 20 minutes for second fermentation. Use a toothpick to pop any big surface bubbles.

Bring water to a full boil in steamer, place steam rack and plate, cover tightly with lid, and steam on high heat for 20 minutes.

Remove from heat, carefully take out steaming plate with oven mitts, and let cool completely. Unmold cooled white sugar cake effortlessly.

Wrap knife blade tightly with plastic wrap to prevent sticking, then slice white sugar cake evenly into triangles.