bai tang gao

This steamed white sugar sponge cake recipe (白糖糕 - báitáng gāo in Mandarin or baak tong gou in Cantonese) may be rapidly disappearing from Chinatowns, but we&#039;ve recorded the recipe here for posterity!

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

g rice flour ((1 1/4 cups))

g white granulated sugar ((1/2 cup))

g active dry yeast ((about 1 teaspoon; can substitute instant yeast))

g lukewarm water ((30 ml; about 2 tablespoons))

vegetable oil ((for brushing))

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

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.

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.

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

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.

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.

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.

Pour the rice mixture into a 8&quot; to 9&quot; 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.

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.

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.

This White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa recipe makes scrumptious snack cakes just like the ones in the Chinatown bakeries. I've loved White Sugar Sponge Cake as a child and whenever we went to our local Chinatown, I would beg my Mom to buy this treat for me. White Sugar Sponge Cake is sweet with a slight tang, pillowy soft and wonderfully spongy from the vertical striations, also called honeycombs, throughout the cake. How do you make this magical cake? You'll be happy to know, it's pretty easy! The recipe is straightforward with just 4 ingredients: rice flour, yeast, sugar and water. Watch the video below for the easy steps and then make some to enjoy! :)

White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa

water (, divided)

tsp active dry yeast

rice flour

sugar

tsp vegetable oil (,

Transfer 1/4 cup water to a cup or bowl. Microwave the water on High power for 10 seconds. (Water temperature should be 100-110 F (38-43 C)). Add the active dry yeast along with 1/2 tsp sugar. Stir to moisten the yeast. Let the mixture rest for 10 minutes or until foamy.

Proofing the Yeast

Transfer the rice flour into a medium bowl. Add 3/4 cup water and combine together until smooth. (The mixture will be thick.)

Add sugar to the remaining 1 cup water and combine together. Microwave the mixture on High powder for 45 seconds. Stir together dissolving the sugar. (Liquid temperature should be 100-110 F (38-43 C)).

Add the yeast and sugar mixtures to the rice flour mixture. Stir the batter, combining all ingredients well. Cover the batter bowl with plastic wrap. Transfer the bowl into a microwave or oven. Place 2 cups boiling water next to the bowl to generate heat. Close the door and let the batter rest for 1 1/2 - 2 hours or until large bubbles form on the surface. Stir the batter again, mixing well.

Making the Batter

Coat the inside of a 9 inch round cake pan with vegetable oil. Place the cake pan inside the steamer tray. Fill a steamer basin halfway with water. Cover and bring to a rapid boil over High heat.

Reduce the heat to Medium. Add the steamer tray with the cake pan. Stir the batter a few more times and then pour into the cake pan. Skim off any large bubbles from the top of the batter.

Wrap a kitchen towel around the lid and place the lid on the steamer. Steam the cake for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the cake and it should not have any wet batter sticking to it.

Turn off the heat and let the cake rest in the steamer (lid off) for 10 minutes.

Remove the cake from the steamer and let cool on the counter for another 10 minutes.

Steaming the Cake

Use a spatula to loosen the cake from the sides of the pan and then transfer the cake to a large plate.

Cut the cake into slices and enjoy as finger-food.

Cover and store the White Sugar Sponge Cake at room temperature for up to 24 hours. Afterwards, refrigerate for up to 4 days. To reheat, warm in the microwave or by gently steaming.

Serving and Storing

https://www.youtube.com/watch?v=hmHgxlRtohM

#whitesugarspongecake #honeycombcake #baitanggao

This popular Chinese-style cake is soft, moist and spongy. Similar to the Vietnamese Honeycomb cake, this sweet treat is deliciously fluffy with eye-catching vertical striations. Give this no-fail recipe a try and share your results with me! :)

Written recipe:  https://runawayrice.com/desserts/white-sugar-sponge-cake/

Tools used in this video:

Pyrex Measuring Cups, 3-Piece, Clear
https://amzn.to/2H6S50b

Digital Waterproof Instant Read Meat Thermometer https://amzn.to/2H2YBoG

Pyrex Glass Mixing Bowl Set (3-Piece) https://amzn.to/31uzZgu

Mini Wire Kitchen Whisks-Each of 2PCS 5 Inches and 7 Inches https://amzn.to/2KuQ5AZ

Wilton Recipe Right Non-Stick 9-Inch Round Cake Pans Set, 2-Piece https://amzn.to/2Kz29kN

30 CM Stainless Steel 3 Tier Steamer Pot Steaming Cookware by Concord https://amzn.to/2H5BARX

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Ingredients:

2 cups water
2 tsp active dry yeast
2 cups rice flour
1 cup sugar
1/4 tsp vegetable oil, for oiling the cake pan
9-inch round cake pan

Yields: 3 1/2 cups batter, 8 servings

Nguyên liệu:

480 ml nước
2 m. cà phê men nở
240 g bột gạo
200 g đường cát trắng
1/4 m. cà phê dầu ăn, thoa vào khuôn bánh
khuôn bánh tròn 23 cm

Được: 825 ml hỗn hợp, 8 phần ăn


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Music
Fireflies and Stardust Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa)

Bai Tang Gao, or Steamed Rice Cake, is a traditional Chinese dessert made with rice flour and white sugar. Bring back childhood memories with this recipe, or make it for your children so that they'll know what it tastes like!&nbsp;

Steamed Rice Cake (Bai Tang Gao &#30333;&#31958;&#31957;)

Rice Flour

Caster Sugar

150 ml Water (To add to flour)

150 ml Water (For making the syrup)

Pandan Leaves

tsp Dried Yeast

(Optional)

tbsp Water (To dissolve the yeast)

Wash the pandan leaves and cut them into 6-inch lengths.

PREPARATION METHOD

Sieve the 140 gm of rice flour into a big bowl. Then add 1/4 tsp of salt (optional) and 150 gm of water to the flour and mix well with a whisk.

For the syrup, measure out 100 gm of sugar into a pot, then add pandan leaves and 150ml water into the pot. Bring to a boil for about 5 minutes.

Remove the pandan leaves and sieve the syrup.

Slowly pour the syrup into the rice flour mixture, stirring it constantly to prevent it from getting lumpy and set aside and let it cool until about 30&deg;C or warm. If the mixture becomes lumpy, sieve the mixture to remove any lumps.

Dissolve 1/2 tsp of yeast with 1 TBsp of warm water and leave it for 5 mins or until it bubbles. Then add the yeast into the rice flour mixture, and 1 tsp of oil and stir well.

Cover the bowl with a cling wrap and leave it in a warm place for about 2 hrs or until it bubbles.

Grease a 7.5 inch stainless steel plate with oil.&nbsp;

Fill a wok with water and bring to a boil.

Loosely wrap a aluminium foil over the steaming plate to form a cover. Once the shape is formed, remove the aluminium foil gently.

Place the plate on the steaming rack in the wok. Then using a spoon, stir the rice flour mixture before pouring onto the plate, ensuring that the plate is level. Then cover it with the aluminium foil cover and&nbsp;steam over high fire for about 20 minutes.&nbsp;

After 20 minutes, use a satay stick to prick in the centre, if it comes out clean, then it is done.

Remove plate from the wok and remove the aluminium foil and let the steamed rice cake / Bai Tang Gao cool completely before cutting. Serve warm or at room temperature. Enjoy!

COOKING METHOD

Steamed Rice Cake (Bai Tang Gao 白糖糕)

Slowly pour the syrup into the rice flour mixture, stirring it constantly to prevent it from getting lumpy and set aside and let it cool until about 30°C or warm. If the mixture becomes lumpy, sieve the mixture to remove any lumps.

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