kuih

Delicious shredded vegetables are enclosed in homemade soft dough and steamed to perfection.

Hakka Chai Kueh / Choi Pan (Steamed Vegetable Dumplings)

jicama

gr carrots

Tbsp cooking oil

garlic (peeled and finely minced)

gr shrimp -optional (peeled, deveined and chop finely)

tsp sugar (or more to taste)

Salt

onions

cilantro leaves (roughly chopped)

275 gr rice flour

125 gr tapioca starch

water

jalapeno peppers

garlic

Tbsp sugar

salt

Tbsp vinegar

Preheat oil in a large wok or skillet. Saute the garlic for about 10 seconds, add in the shrimp and cook until they turn color, about 30 seconds or so. Add in the jicama and carrots and cook for about 2 minutes, add in the green beans and saute for another minute. Add in fish sauce and sugar stir to mix everything. Have a taste and season with salt and pepper to taste. Stir in green onions and cilantro leaves. Remove from the heat and let it cool off completely before wrapping

Preparing the filling (can be done one day ahead):

Place all the chili sauce ingredient in a food processor and blend until smooth. Pour into a small saucepan and cook until the sugar dissolves. The sauce should be slightly sweet and tangy. Adjust by adding more sugar or vinegar to your liking

Preparing chili sauce (can be done one day ahead):

Mix the rice flour, tapioca starch, salt and stir to mix. Pour in hot boiling water and use a spatula to stir and combine. It will be sticky at this point. Continue to stir. When it&#039;s not so hot anymore, use your hands to knead to form a rough dough. Add oil and continue to knead into a smooth non-sticky dough. Cover and set aside for at least 15 minutes

Preparing the skin:

After the dough is done resting, divide into about 30 equal pieces. Keep them covered and work with one at a time. Roughly roll into a ball and then flatten and roll out into about 5-inch in diameter circle. Spoon about 2 tablespoons of filling in the middle of the wrapper and fold over to form a half-circle. Pinch the edge to seal. Repeat with the rest 

Wrapping:

Line the steamer with banana leaves brushed with some oil (optional) or place them on a plate brushed with some oil and steam for 15 minutes or until the skin turns white and slightly translucent. Let them stand for about 10 minutes before serving. Serve with the sauce on the side

Steaming:

Steamed White Sugar Cake, or commonly known as Bak Tong Gou (白糖糕) is a nostalgic classic in Chinese bakeries. A traditional chinese snack, these Steamed White Sugar Cakes are deliciously soft and moist. Best known for its wonderfully spongy honeycomb-like texture. Its so easy to recreate this traditional kuih at home.

Steamed White Sugar Cake (Bak Tong Gou) 蒸白糖糕

instant yeast

water (lukewarm)

rice flour (sifted)

water (room temperature)

sugar

pandan leaves (knotted)

tsp cooking oil

Start by dissolving 1 teaspoon instant yeast in 1 tbsp lukewarm water.

Set aside the mixture for 10 minutes or until the mixture turns foamy.

Proof the Yeast:

Have ready rice flour and water.

Place sifted rice flour into a medium size bowl and add in water. Whisk and combine till you get a thick and smooth batter. Then set aside.

Next, have ready sugar, water and knotted pandan leaves.

In a saucepan, heat up the sugar with water and pandan leaves until sugar dissolves.

Then slowly pour the hot sugar syrup into the rice flour mixture, stirring it constantly to prevent lumps forming.

Leave aside the rice flour mixture to cool until warm. (about 30 C)

When cooled, add in the foamy instant yeast mixture and stir well to combine everything together.

Then cover with plastic wrap and leave to proof in a warm environment for 2 hours.

Or until large bubbles form on the surface.

When ready, add in 1/2 tsp of cooking oil. Stir the batter again, mixing well. And we are ready to steam the cake.

Make the Cake Batter:

Prepare steamer by bringing the water in the steamer to a rapid boil.

Brush a 10 inch round cake pan with cooking oil.

Pour the ready batter into the oiled cake pan.

Rest 20 minutes until small bubbles appear.

Place in steamer and steam for 30 minutes on high heat.

Remove the cake pan from steamer and let cool on the counter before cutting the cake.

Steam the rice cake:

Once it is cool enough to handle, gently run a spatula along the edges to loosen the cake from the sides of the pan. Then remove the rice cake from pan.

Simply cut the white rice cake into slices and served as snacks.

Serve the rice cake:

I failed twice before with a different recipe so I was excited when I cut it apart, I saw the honeycomb texture. I also half the recipe and steamed it in an 8 inch pan, left out the pandan leaves. I steamed it for 25 min instead and checked with a toothpick, had only very little pieces stuck to it. You have to let it cool completely to eat, we were impatient, so it tasted more floury and tart than others we tried. Once it was cooled after 2 hours, it was less tart. The top part was not floury but the bottom part was still a little bit. So I wonder if I didn’t steam long enough? Overall, I would go back and try again with this. I tested my yeast to make sure it’s alive, but it never foam up as much as the photo in this recipe. Also after I proofed it for 2 hours in my oven with the proof function, it also didn’t have big bubbles like this recipe, but had some small bubbles and I smelled the fermentation. I steamed it on medium high as well.

Hi, I only have confectioners sugar. Will 200g of that be alright to use for this recipe? Thanks!

Hi Angie, how to store the cake and how long does it lasts?

Thank you

https://www.youtube.com/watch?v=cHn9Pf_Me98

Steamed White Sugar Cake, or commonly known as Bak Tong Gou (白糖糕 ) is a nostalgic classic in Chinese bakeries. A traditional chinese snack, these Steamed White Sugar Cakes are deliciously soft and moist. Best known for its wonderfully spongy honeycomb-like texture. Its so easy to recreate this traditional kuih at home. 

▼ See FULL Steamed White Sugar Cake RECIPE (Pak Tong Gou 白糖糕) with INGREDIENT LIST in link below ▼ 
https://www.huangkitchen.com/steamed-white-sugar-cake-bak-tong-gou

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Steamed White Sugar Cake is a classic in Chinese bakeries. It is a traditional Chinese snack that is white in colour, sweet and light as it is steamed. Freshly Steamed White Sugar Cake is deliciously soft and moist. The cake is not too sweet, slightly chewy and is wonderfully spongy from the honeycomb-like appearance on the inside of the cake. Making it is like renewing childhood memories as it is a favourite childhood cake for many people.

The recipe for Steamed White Sugar Cake is super easy. Making this cake is very straight forward with just a few ingredients namely rice flour, instant yeast, sugar and water.  Start by dissolving instant yeast with warm water and leave to proof till foamy. Meanwhile, mix together rice flour and water. Use room temperature or cool water and a whisk to mix until there are no lumps in the batter. Next, add hot sugar syrup into the rice flour mixture and continue mixing till well combined.

Set aside to cool to lukewarm before adding the foamy instant yeast. Cover and leave in a warm enviroment until big bubbles appear on the surface of batter. When the yeast has fermented, the cake is ready to be steamed. Steam over high heat for 30 minutes and remove. And we are done! Using Pandan leaves adds an additional soft and sweet aroma to this simple steamed rice cake too.

What is so unique about Steamed White Sugar Cake is that it is such a simple cake but it is just so delicious. This cake is sweet but not overly sweet since the recipe requires fermentation with yeast. After steaming, it has very nice fluffy big bubbles inside the cake. Certainly a very pretty sight indeed.

As always, Enjoy!

▼ See Full Step By Step Recipe with Ingredient List in link below ▼ 
https://www.huangkitchen.com/steamed-white-sugar-cake-bak-tong-gou

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Steamed White Sugar Cake Recipe (Bak Tong Gou) 蒸白糖糕食谱 | Huang Kitchen

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Top 2 kuih recipes from across the web

The most viewed kuih recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hakka Chai Kueh / Choi Pan (Steamed...

Steamed White Sugar Cake (Bak Tong ...

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