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.
Equipment
- A steamer or large pot with a lid
- 8-inch round cake pan or a similar-sized steaming dish
Ingredients
- 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
Optional:
- A few drops of vanilla extract or almond extract for added flavor
- Red bean paste or other fillings if desired
Instructions
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.
