White Sugar Cake (白糖糕)


White Sugar Cake (白糖糕)

This traditional Chinese cake made primarily from rice flour and white sugar is steamed, giving it a unique texture that's both fluffy and slightly chewy. It's simple to make and perfect for satisfying those sweet cravings. It's often enjoyed as a dessert or snack and is especially popular during festivals and celebrations.
Course Dessert
Cuisine Chinese


  • A steamer or large pot with a lid
  • 8-inch round cake pan or a similar-sized steaming dish


  • 250 g rice flour
  • 200 g white sugar
  • 300 ml water
  • 1 tsp baking powder
  • A pinch of salt
  • 1 tsp vegetable oil for greasing


  • A few drops of vanilla extract or almond extract for added flavor
  • Red bean paste or other fillings if desired


Prepare the Steamer:

  • Fill a steamer or large pot with water and bring it to a boil. Make sure there's a rack or steaming plate to place your cake pan on.

Mix the Dry Ingredients:

  • In a large bowl, combine the rice flour, baking powder, and a pinch of salt. Mix well.

Prepare the Sugar Water:

  • In a saucepan, combine the white sugar and water.
  • Heat until the sugar fully dissolves, stirring occasionally. Allow it to cool slightly.

Combine the Mixtures:

  • Slowly add the sugar water to the dry ingredients while stirring to avoid lumps.
  • Optional: Add a few drops of vanilla or almond extract for additional flavor.

Prepare the Pan:

  • Grease an 8-inch round cake pan or steaming dish with vegetable oil to prevent sticking.

Pour and Rest:

  • Pour the batter into the prepared pan.
  • Let it rest for about 20-30 minutes, allowing some time for the rice flour to absorb the liquid.

Steam the Cake:

  • Place the cake pan into the steamer or onto the rack in the large pot.
  • Cover and steam on high heat for 30-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Cool and Serve:

  • Remove the cake from the steamer and let it cool before slicing.
  • Optional: If you want to add fillings like red bean paste, now's the time.

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