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Hong Kong-style White Sugar Cake

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 30 minsscheduleTotal: 150 minsoutdoor_grillSteamed

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

skilletInstruction

13 Steps Total

schedulePrepare in advance

circleBatter needs to ferment for 1.5 to 2 hours in advance1.8h

Preparation

00:01:29

Prepare 300g rice flour, 280ml warm water, 340ml warm water, 180g white sugar, 4 to 5 pandan leaves, 1 tsp yeast, 1 tbsp water, and 1.5 tsp corn oil

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Watch out

Measurements must be accurate and sugar must not be reduced, otherwise the yeast will fail to ferment.

Ingredients:white rice flourwaterwhite sugarpandan leavesyeastCorn oil

Active Cooking

00:02:39

First pour 280ml warm water into a large bowl
Add 300g rice flour and whisk continuously until completely smooth without lumps

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Watch out

Water must be added before flour, otherwise the flour will clump and be difficult to mix.

Ingredients:water (280 ml)white rice flour (300 g)

Tools:mixing bowlwhisk

Active Cooking

00:03:25

Wash, knead, and tie 4 to 5 pandan leaves into a knot
Pour 340ml warm water, 180g white sugar, and the tied pandan leaves into a pot
Turn on the heat and boil until the sugar is completely dissolved, then remove from heat

local_fire_departmentMedium heat to boil

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Watch out

The sugar syrup must be boiled until the sugar is completely dissolved, otherwise the cake will be lumpy and unevenly sweet.

Ingredients:water (340 ml)white sugar (180 g)pandan leaves (5 piece)

Tools:saucepan

Waiting Time

00:03:59

Set the cooked sugar syrup aside to cool
Let it rest until the syrup cools down to about 30 to 40 degrees, meaning it no longer feels hot to the touch

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Watch out

The syrup must be cooled until it is not hot before use, otherwise the high temperature will cook and clump the rice batter.

Preparation

00:04:06

Take 1 tbsp water into a small bowl
Add 1 tsp yeast and stir well until completely dissolved

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Watch out

It is necessary to pour the yeast into the water and stir, and do not pour the water into the yeast, otherwise it will form hard lumps that cannot dissolve.

Ingredients:water (1 tbsp)yeast (1 tsp)

Tools:small bowl

Active Cooking

00:04:50

Remove the pandan leaves and slowly pour the cooled sugar syrup into the rice flour batter while whisking continuously
Pour the dissolved yeast water into the batter and continue to mix well

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Watch out

The syrup must be poured in slowly and stirred continuously, otherwise flour lumps will easily form.

Ingredients:water (340 ml)white sugar (180 g)pandan leavesyeast (1 tsp)

Tools:whisk

Waiting Time

00:05:46

Seal and cover the large bowl tightly with cling wrap
Place it in a warm indoor spot to ferment for 1.5 to 2 hours until many small bubbles appear on the surface

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Watch out

Fermentation time depends on room temperature, and it is only considered complete when many small bubbles appear on the surface.

Tools:cling wrap

Active Cooking

00:06:07

Prepare a 10-inch or 9-inch steaming bowl or steel tray
Use a paper towel dipped in a little corn oil to evenly wipe a layer of oil on the inner walls of the bowl

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Watch out

The inner walls of the bowl must be evenly oiled, otherwise the cake will stick badly and cannot be removed after steaming.

Ingredients:Corn oil (0.5 tsp)

Tools:steaming bowlpaper towel

Active Cooking

00:06:29

warningStay safe

Be careful not to get burned when moving the boiling steamer and handling the hot bowl; use anti-scald tongs or heat-resistant gloves.

Place the oiled empty bowl into a steaming wok with boiling water, cover the lid and steam to heat for 1 to 2 minutes

local_fire_departmentHigh heat

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Watch out

The steaming dish must be thoroughly heated, otherwise the bottom will easily stick after pouring in the batter.

Tools:steamer

Active Cooking

00:07:10

Open the fermented batter and add 1 tsp corn oil
Gently stir and mix well in one direction with a whisk

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Watch out

Stir gently in one direction and do not break all the small bubbles that were painstakingly fermented on the surface.

Ingredients:Corn oil (1 tsp)

Tools:whisk

Active Cooking

00:07:43

warningStay safe

Be careful of hot steam burns when handling the hot bowl and opening the steamer lid, be sure to use heat-resistant gloves.

Take the heated empty bowl out of the steamer
While pouring the batter, stir with a whisk to prevent flour sediment at the bottom, and slowly pour the batter into the hot bowl
Cover the lid and steam on high heat for 30 minutes

local_fire_departmentHigh heat steaming for 30 minutes

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Watch out

Before pouring the batter, it is necessary to stir while pouring, because the bottom is prone to sedimentation

during steaming, it is necessary to maintain high heat throughout

Tools:steamer

Waiting Time

00:08:29

warningStay safe

The freshly steamed bowl is extremely hot, you must use heat-resistant gloves or anti-scald tongs when removing it to avoid severe burns.

Take the steamed white sugar sponge cake out of the steamer
Leave it at room temperature to cool down completely

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Watch out

Remember to wait until the cake is completely cooled before slicing, otherwise cutting it while hot will stick to the knife and become mushy and out of shape.

Active Cooking

00:08:51

Use a plastic flexible spatula to gently scrape along the edge of the bowl, and completely remove the cooled white sugar cake
Spread a piece of banana leaf on the cutting board, and invert the white sugar cake onto the banana leaf
Use a cutting knife to cut the white sugar cake into the desired size and shape

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Watch out

Be gentle when unmolding, and placing a banana leaf underneath for slicing will prevent the cake from sticking to the cutting board.

Tools:spatulacutting boardknife