白糖糕 (White Sponge Cake)
This is my grandma favorite kueh, whenever I saw this kueh, always remind me of her. It is a pity that I didn't mange to make this kueh when she was around.
Anyway, I managed to get a good recipe for my keeper.
Ingredient:
Mixture A
150g rice flour + 80g water
Mixture B
100g white sugar + 200g water
3g instant dry yeast
Instruction:
1 Combine Mixture A, large lump will be formed, leave aside.
2 In a small pot, combine mixture B and bring to boil and stir until sugar is completely dissolved. Turn off the heat and immediately pour the boiling sugar into the Mixture A. Whisk until no lumps to be seen and a smooth batter is formed. Cool til lukewarm.
3 Add in 3g of instant dry yeast to the cool mixture, stir til there is no yeast lump appear.
4 Cover the mixture and leave it to ferment for two hours (Singapore is a warm country so I had left on the countertop)
5 After two hours, you will able to see foamy bubbles on the surface of the batter, the batter is ready for steaming.
6 Lightly oil the 8" pan, pour the batter and steam it for 20 mins using rice cooker under steam function. (Remember to put a cloth to cover the lid so that the water droplet will not fall onto the cake when open). If you wish to use the steamer, bring the water to boil then place the pan to steam for 20 mins, do not open the lid, let it rest for 2 min then open the lid.
7 Let the steam cake cooled down completely before cutting into your desire size.
Enjoyed!
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