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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.



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. 


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Comments

  1. Angie's Recipes4/01/2015 8:31 PM

    Your white sugar cake has perfect crumb, mui mui.

    ReplyDelete
  2. Sokehah cheah4/01/2015 10:09 PM

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

    ReplyDelete
  3. Veronica 4/02/2015 7:21 AM

    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 ;-)

    ReplyDelete
  4. My Little Space4/11/2015 7:51 AM

    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

    ReplyDelete
  5. Cherry Yeong4/29/2020 6:32 PM

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

    ReplyDelete
  6. Nora7/14/2021 11:02 AM

    Hi mui mui! What type of yeast did you use? Is it mauripan dried yeast?

    ReplyDelete
    Replies
    1. mui mui7/24/2021 7:05 PM

      Hi there,
      May i know your name please?
      For the yeast yes you can use mauripan.

      Delete

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