White Sugar Cake 白糖糕
Recipe adapted from Nyonya Kuih Passion by Andrew Kow
Ingredient A:
1 Tbsp yeast
100g cooked rice
1 Tbsp sugar
2 Tbsp of water (i added)
Ingredient B:
350ml water
230g sugar
3 pandan leaves
Ingredient C:
230g rice flour
200ml water
Ingredient D:
1 1/2 Tbsp oil
1 tsp double action baking powder
To Do:
1. Mix ingredient A and set aside for 1 day.
2. Mix ingredient B and cook until it is boil. Add ingredient C and leave to cool. Add ingredients A and set aside for another 18 hours. Remove pandan leaves.
3. Finally add ingredients D, Mix well and pour the batter into a 9 x 9 inches steaming tray. Steam for 20 minutes. Cool, slice and serve.
**will share my tutorial pictures and my making process soon.
ENJOY~
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.
********
Your white sugar cake has perfect crumb, mui mui.
ReplyDeleteHaven't eaten this for a long, long time!
ReplyDeleteThis is one of my favourite kuih. Yours has beautiful texture, Mui Mui. How I wish I could grab one piece for my morning tea now ;-)
ReplyDeleteYour white sugar cake looks fantastic & the texture is perfect. I love using this recipe too but the process is taking time. I have think twice whenever I wanted to enco it. haha.....
ReplyDeleteBlessings, Kristy
Do I need to blend the cooked rice ( ingredient A)?
ReplyDeleteHi mui mui! What type of yeast did you use? Is it mauripan dried yeast?
ReplyDeleteHi there,
DeleteMay i know your name please?
For the yeast yes you can use mauripan.