banh bo hap

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)

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