Friday, September 28, 2012

Chinese White Honeycomb cake (Bak Tong Gou, 白糖糕) and Steamed Rice Cake (松糕 )

These 2 recipes are even simpler than the steamed cake recipe in my post steamed mug cake. Simple ingredients, no whipping of eggs. That sounds easy to me as I do not have any egg beater.

There are different versions in the net. Below are adapted from recipe books. Minimal steps is required and it is quite effortlessly done.

My hubby loves the White Honeycomb cake and requested that I do it again. I will do it next time as I had already finished my batch of rice flour playing with steaming different rice cake and radish cake.


Chinese White Honeycomb cake (Bak Tong Gou, 白糖糕)

Recipe adapted from Cake in Steam 蒸糕招 by Liu Fenglan 刘凤澜.!

Ingredients: 
  • 150g rice flour
  • 125ml water
  • almost 1/2 cup castor sugar
  • 1/2 tsp instant yeast

Procedure:-
  1. Mix rice flour and some water. Knead into soft dough.
  2. Add in 125ml water, castor sugar and yeast. Pour into the rice flour dough. Stir with a fork till everything looks dissolved. Filter the sediment away. 
  3. Cover the bowl of watery mixture with a piece of wet cloth and let it rest for 6 hours.
  4. Set up the steamer. remove the cloth and steam for 30 minutes.
Yeast mixture and rice flour dough
watery mixture
Mixture after resting for 6 hours

After steaming


Steamed Rice Cake (松糕 )

Recipe adapted from Magic Steamed Cake  蒸出蛋糕香  by Alex Goh  吴景发 .!

Ingredients: 
  • 2/3 cup (9.5tbsp) rice flour
  • 110ml water
  • 1/4 cup castor sugar ( This is lesser sugar than the recipe called for)
  • 3/4 tsp baking soda
  • 3 tsp vinegar
Procedure:-

Pour into mould 90% full
  1. Mix all ingredient with a fork.
  2. Pour the batter and fill up cupcake liner 90% full
  3. Steam for about 25 minutes

If you like to have colouring, you may want to add some. I would recommend using natural food colouring/ juice obtain from  food source. Mix them into the water and make up 110ml. Happy experimenting with natural food colourings. You may be surprise to see what you get!

Saffron orange cake

Orange cake

Back: Purple sweet potato as colouring. Some what I think when mixed with vinegar turns green
Front: Plain 

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16 comments:

  1. You always have those unique food to share, something different. Interesting recipe =)

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  2. Thanks for your compliment! I'll always try to find some recipes for comfort food. But nowadays I am working, probably not much time to try out new recipes.
    See how it goes.

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  3. Ohhhhh!!! I like the Honeycomb cake! It is one of my favourites and yes, your recipes are so interesting! It is so homely yet people do not make them anymore. Which brand of yeast do you use? From NTUC? I wanna have a go! :D Thanks for sharing

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    1. Thank you for your compliment! I used bake king instant yeast. :) Actually, any brand will do.

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  4. Is the sugar necessary? Can I use substitute sugar? I love honeycomb cake, but then the sugar is a killer...

    By the way, yours looks great! Nice effect.

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    1. Thanks! The sugar is needed for the yeast to feed on. otherwise, there won‘t be this honeycomb effect.

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  5. Hi, I was wondering where do you leave the mixture to rest for 6 hours? Also, is it okay to put less sugar? Thanks.

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    1. Hi! Sorry for late reply! I leave it in a corner of my preparation table, covered with wet cloth. I have not tried with lesser sugar but i suppose it may affect the taste and texture of the cake as the yeast would feed on the sugar so as to produce the honeycomb effect.

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    2. Add on:- I live in tropical area so room temperature is enough to make the yeast ferment. Otherwise put the mixture to rest in a place of temperature or around 32 -38C.

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  6. This looks delicious! I have been looking everywhere for this recipe. Is it regular rice flour or glutinous rice flour? I'm never sure!

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    1. This comment has been removed by the author.

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  7. Thanks for a great recipe. What size pan did you use? Do you use warm water? Do you pour the mixture through a sieve before and/or after letting it rest? Do I stir it before steaming? I noticed that the is a build up at the bottom of the pan when I poured it into another pan to steam. Mine wasn't as fluffy as yours so just wanted to make sure to follow your recipe to after T. Thanks!!!

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    1. I used 6 inch pan.
      For step 2, I did not used warm water as Singapore has an temperature almost the same as the optimum temperature range for yeast to grow and reproduce at dough fermentation stage. It is 27° C–32° C. I did use a sieve to filter.
      After filter, let the mixture rest and do not stir or pour into another pan. That would destroy some of the bubbles which are necessary for the honeycomb effect.

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  8. what is castor sugar? here in the U.S. we use white granulated sugar cane.... is there a difference?

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    1. Hi there!
      Castor sugar is very fine sugar. It is finer than granulated sugar cane. In US, it should be superfine sugar. Refer to http://www.ochef.com/580.htm
      However, not to worry, I read that you can make them from granulated sugar.
      Refer :http://frugalliving.about.com/od/makeyourowningredients/r/Castor_Sugar.htm

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