rice flour cake

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)

This Gluten-Free Madeira Cake is made with rice flour for an incredibly tender crumb. Spiked with vanilla and lemon this simple buttery loaf cake is made with easy to find ingredients and no weird gums. It’s the perfect slice to accompany your mid-morning cup of tea.

Rice Flour Madeira Cake

unsalted butter (at room temperature)

lemon (zest only)

vanilla extract

eggs (medium)

g white rice flour

g almonds

baking powder

salt

milk

caster sugar

Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4 and line and grease a 2lb loaf tin.

Cream the butter and sugar with the lemon zest on a high speed in a food mixer for about 5 minutes until very light and fluffy.

Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.

Sieve the rice flour with the ground almonds, baking powder and salt in a separate mixing bowl, then add into the food mixer. Beat until well combined.

Stir in the milk to lighten the batter then pour into the loaf tin.

Bake for 50 minutes.

Remove the cake from the oven and leave to settle for 5 minutes in its tin, then turn out onto a cooling rack and sprinkle with the extra caster sugar.

Leave to cool completely before serving.

https://embed.mediavine.com/videos/tcdglejudne6fsysbhwi

Bot Chien is a classic Vietnamese street food but you don&#39;t need to travel to Vietnam for these. Make your own at home following this simple step-by-step guide. Made with pan-fried rice flour cake that&#39;s crispy on the outside yet fluffy on the inside, scrambled eggs, scallions, a sweet/sour dipping sauce, and crunchy pickled vegetables.

Bánh Bột Chiên | Vietnamese Fried Rice Flour Cake

rice flour ((bột gạo))

tapioca starch ((bột năng))

water

vegetable oil

soy sauce, divided ((Maggi seasoning soy sauce))

avocado oil

eggs

spring onions, chopped

carrots

daikon

white vinegar

soy sauce

vinegar

Bird's eye chili (Thai chili), sliced (optional)

Pickle the carrots and daikon. In a jar or bowl, mix together carrots, daikon, white vinegar, sugar, and salt. Cover and set it aside, in the fridge, for later.

Make the rice flour cake batter.Stovetop Version: In a saucepan, whisk together the rice flour, tapioca starch, 2 ½ cups of water, vegetable oil, and salt. Turn the heat on medium and let it simmer for 5-6 minutes, stirring consistently, until a smooth paste forms. Once it starts boiling or thickening at the bottom, turn off the heat and add the remaining ½ cup of water. Whisk until there are no longer clumps. The final consistency should resemble mashed potatoes.Microwave Version: In a microwave-safe bowl, whisk together rice flour, tapioca starch, all of the water, vegetable oil, and salt. Microwave for 2 minutes, stir, and then do 30-second intervals, stirring in between, until a smooth wet paste forms.

Steam the rice flour cake. Grease two 6-inch pans with oil and divide the batter into each pan. Pat the batter down (tip: cover with plastic wrap and press/smooth the batter down. Then, remove the plastic wrap. The plastic wrap prevents it from sticking to your hands). Cover the pans with foil. Use a steamer or a pot large enough to fit the pans, add 2 cups of water to the pot, place the pans in, and cover with a lid. Steam for 20 minutes. Once it is done steaming, let it cool off, take it out of the pan and place it in the fridge (for best results leave it in the fridge overnight or for at least 4-6 hours before cutting).

Fry the rice flour cake with eggs. When ready to eat, cut the rice flour cakes into 1/2-inch strips, then cut the strips into 1 1/2-inch cubes or rectangles. Season the rice cake cubes with ½ tablespoon of soy sauce. In a pan, over medium-high heat, add oil, and 1 cup of rice flour cakes. Fry the rice flour cake on one side for 2-3 minutes, until lightly golden and crispy. Then, flip the rice flour cakes, add more oil if needed, crack 2 eggs into the pan, and add the scallions on top. Lightly move the eggs around so that they can cook evenly. Let it cook until the eggs are cooked through, flip, if desired. Transfer it to a plate. Repeat this step for the rest of the rice flour cakes.

Make the dipping sauce. In a small bowl, mix together soy sauce, vinegar, and sugar.

Serve. Garnish the rice flour cakes with scallions and serve it with a side of pickled carrots and daikon (or green papaya) and dipping sauce.

Ok, I admit it didn't make this, I gave the recipe to my neighbor, and she made it, and I got to eat it.  Since my neighbor is from Malaysia, she was familiar with the steaming process, and after I watched her at this step, I realized how easy it is. the rice cakes were delicious.

This is a really interesting recipe. I have never made rice cakes before but I'm going to try doing it with this recipe. thanks for sharing!

So good!! The pickled veggies and the dipping sauce really tied it all together - my family loved it!!! Thank you!

Very details and helpful. Thanks very much for the recipe.

I made this recipe over the weekend for dinner and WOW, is it fantastic. I made sure to make my Rice Flour Cake the day before so it had ample time to cool before pairing with the eggs. The flavor combination of the whole dish was fantastic!

I love this with lots of extra spring onions and spicy dipping sauce. It's one of my favorite things to make as an afternoon snack on the weekends.

I've never tried this before. I can't wait to try this recipe. Thank you so much for another amazing recipe.

This is such a great dish to share with friends, the pickled carrots really add a nice flavor too!!

This was a really fun recipe to try. Steamed rice cakes were so soft and fluffy. Then frying them with herbs and scallions made them so delicious. My kids loved them.

What a great idea for lunch! I like the finishing touch with pickled veggies.

Bột chiên is hands down, my favorite childhood dish growing up in Saigon. I’ve tried the Thai and Hongkong version. They are really good, but this is the best version, in my humble opinion. I love how you break down every single step to ensure the perfect taste while maintaining the authenticity of the dish. Great post!

What a fun recipe! We followed your stovetop method and the cake turned out amazing! Cannot wait to try it with various different flavours!

This looks like such a fun recipe to make for brunch! Great with fried eggs, and a cup of tea.

This was such a unique and unexpected recipe! Quick, easy and delicious; easily, a new favorite dish!

I love making recipes from other countries, when I can find the ingredients (not always possible here in Italy!) However I managed to find everything I needed for these rice flour cakes and really enjoyed both making and eating them!

This is our new favorite! So delicious and simple to make!

This is exactly what I have been looking for! Fantastic cake and just what I need to wow my family with!

When I first saw the picture, I thought those were fried ravioli, but now I'm definitely intrigued. I also love the flavor of rice, eggs, and soy sauce together. And the egg is cooked through, which is something I always insist on. I will definitely be trying this one!

I adore Vietnamese food and this was incredible. Such a lovely flavour and simple to make too.

I made this banh bot chien for dinner last night and it was incredible! We will definitely be making it again!

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