April 01, 2015

White Sugar Cake 白糖糕

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.


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. 



  1. Your white sugar cake has perfect crumb, mui mui.

  2. Haven't eaten this for a long, long time!

  3. This 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 ;-)

  4. Your 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.....
    Blessings, Kristy

  5. Do I need to blend the cooked rice ( ingredient A)?


Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Related Posts Plugin for WordPress, Blogger...