Traditional Steamed White Sugar Rice Cake Recipe (白糖糕) with Papa Fung

A traditional sweet, soft, and slightly chewy cake that is usually eaten as a snack. The honeycomb texture on the inside gives it that extra bounce when you take a bite.

Timestamps:
0:00 Intro
00:17 Directions
2:50 Finale

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TRADITIONAL STEAMED WHITE SUGAR RICE CAKE RECIPE
This recipe makes 2 batches of rice cakes.

[ INGREDIENTS ]
250g Rice Flour
50g Wheat Starch
280ml Water (for dry mixture), 320ml (for cooking sugar)
160g Sugar
1tsp Yeast
5g Baking Powder
1tsp Oil

[ DIRECTIONS ]
1. Mix Rice flour with wheat starch and then pour water in and mix it together. Set aside.
2. Heat up water and melt the sugar in it.
3. Pour the boiling hot sugar water into the flour, starch mixture and stir until combined. Set aside and let it cool.
4. Meanwhile, combine yeast with a bit of sugar then bloom it in warm water. It takes around 10 minutes to bloom.
5. Place the bloomed yeast into the mixture and mix until combined. Set aside for 1.5 hours to let it proof.
6. After 1.5hrs, add in baking powder and oil, then mix until combined. Set aside for another 30mins.
7. Prepare a wide, deep dish and rub some oil on it. Give your mixture one last stir then strain into the dish. Steam for 20 minutes. Let it cool before serving.
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白糖糕食譜
製成二底糕。

[ 食材 ]
250g 粘米粉
50g 澄麵粉
280ml 水（乾粉), 320ml 水（煮糖)
160g 糖
1tsp 依士
5g 發粉
1tsp 油

[ 制作 ]
1. 將粘米粉和澄麵粉混合後加水搞勻成麵糊置一旁。
2. 將滾糖水撞入麵糊內搞勻，放置一旁。
3. 依士加糖和暖水浸泡以激活，約需時十分鐘。
4. 將已激活的依士放入粉漿內搞勻放置一個半小時。
5. 之後加入發粉和油撤底搞勻，放置三十分鐘。
6. 準備已搽油的深碟，將粉槳再次搞拌過篩放碟中，水滾後計蒸二十分鐘即成，放涼後食用較佳。

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Music/Sound Credits:
Epidemic Sound: Ivory Stroll by Guustavv
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ