White Sugar Sponge Cake (Bai Tang Gao - 白糖糕)

Name: White Sugar Sponge Cake (Bai Tang Gao - 白糖糕)
Prep time: 25 min
Cook time: 20 min
Total time: 3 h 45 min
Ingredients: 150 g rice flour ((1 1/4 cups)); 80 g water ((plus 200g, divided; note that when measuring water, g = ml)); 100 g white granulated sugar ((1/2 cup)); 3 g active dry yeast ((about 1 teaspoon; can substitute instant yeast)); 30 g lukewarm water ((30 ml; about 2 tablespoons)); vegetable oil ((for brushing))

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Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 225 minutes

Servings: 8

Author : Judy

bai tang gao

Ingredients

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150 g rice flour ((1 1/4 cups))80 g water ((plus 200 grams, divided; note that when measuring water, g = ml))100 g white granulated sugar ((1/2 cup))3 g active dry yeast ((about 1 teaspoon; can substitute instant yeast))30 g lukewarm water ((30 ml; about 2 tablespoons))vegetable oil ((for brushing))

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Instructions

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Step 1

In a heat proof mixing bowl, mix the rice flour with 80g (80 ml) water to form large clumps. Set aside.

Step 2

In a small pot, add the sugar and 200g water. Bring to a boil and stir just until the sugar is completely dissolved. Turn off the heat and immediately pour the boiling sugar water into the clumped rice mixture. Whisk for a few minutes, until smooth (there should be no lumps). The mixture will look like a thin batter. Cool until lukewarm.

Step 3

While the mixture is cooling, dissolve 3g active dry yeast (or instant yeast) into 2 tablespoons lukewarm water. Let stand for 15 minutes so the yeast can bloom.

Step 4

When the rice mixture is lukewarm and the yeast has activated, stir the yeast mixture into the batter and whisk for 3 minutes.

Step 5

Cover the bowl with an overturned plate, and allow it to ferment in a warm place for at least 3 hours. I left mine inside the microwave with a large mug of boiled water sitting next to it and the door closed. After each hour, I replaced the mug of water with another mug of boiling water to keep the environment warm.

Step 6

In the last 10 minutes of fermentation, prepare your steamer, and make sure there’s enough water in it to last for 20 minutes of steaming over high heat.

Step 7

After the 3 hours of fermentation are complete, you’ll see foamy bubbles have formed on the surface of your batter. Turn on the heat to boil the water in the steamer.

Step 8

Pour the rice mixture into a 8" to 9" pie pan or other shallow heatproof dish that will fit inside your steamer. When the water is at a rolling boil, carefully place the dish into the steamer, cover, and steam for 20 minutes on high heat.

Step 9

After 20 minutes, turn off the heat but do not uncover the steamer. Let the cake rest for 2 minutes. After 2 minutes, you may open the lid and remove the cake from the steamer.

Step 10

Brush the top of the cake lightly with vegetable oil to give it a nice shine and keep it moist. Allow it to cool on the counter before cutting. Brush your knife with oil before slicing. Serve.