Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 150g of rice flour into a large bowl, add 0.5tsp of baking powder, and mix thoroughly until evenly distributed.
Watch out
Baking powder must be thoroughly mixed with the rice flour, otherwise the cake will rise unevenly.
Add 90g of sugar, 0.125tsp of salt, and 100ml of water into a small saucepan, heat on low while stirring continuously, and remove from heat once the sugar is completely dissolved.
local_fire_departmentLow heat until sugar dissolvesWatch out
Do not use high heat or bring to a rolling boil, otherwise the high temperature will kill the yeast added later.
Add 200ml of water into a small bowl, accurately weigh 3g of instant yeast, stir well, and let it sit aside to activate the yeast.
Watch out
Yeast must be weighed accurately with a precision scale, too much will cause a sour fermented taste, too little will fail to rise.
Pour the prepared yeast water into the large bowl containing rice flour and baking powder, mix well until the batter is smooth without lumps.
Watch out
Must stir thoroughly to dissolve all powder lumps, otherwise there will be lumps affecting the texture after steaming.
Slowly pour the lukewarm cooked syrup into the rice batter while stirring quickly and continuously.
Watch out
Must check the temperature before adding the syrup, otherwise if the syrup is too hot it will kill the yeast and cause fermentation failure.
Add about 5g of cooking oil and mix well, wrap the bowl with cling wrap, and let it ferment at room temperature for 90 minutes until the surface is covered with dense bubbles.
Watch out
A layer of oil must be added and wrapped tightly with cling wrap, otherwise prolonged fermentation will cause the surface to dry and form a crust.
Take a clean steaming plate, use paper towel to pick up a little oil, and evenly brush the oil all over the plate surface.
Watch out
The plate must be thoroughly greased with oil, otherwise the cake will stick badly to the bottom and cannot be removed intact.
Must use insulated gloves when moving the hot steamer or taking the hot plate, to avoid severe burns from touching hot cookware.
Pour the fermented batter into the oiled plate, seal and wrap the plate tightly with aluminum foil or cling wrap, place it into a steaming pot with boiling water, and steam on high heat for 20 minutes until thoroughly cooked.
local_fire_departmentHigh heat for 20 minutesWatch out
Must seal the plate with foil or cling wrap, otherwise condensation dripping from the lid will wet the cake surface, making it uneven and ruining the texture.
Take out the steamed white sugar sponge cake, let it cool completely at room temperature until any fermented odor fully dissipates, then cut it into about eight small pieces with a knife to serve.
Watch out
All fermented pastries must be allowed to cool completely before eating, otherwise eating them hot will taste strangely fermented, and cooling helps bring out the rice aroma.
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