Cantonese White Sugar Cake

Name: Cantonese White Sugar Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 230g Sticky rice; 160ml water; 40g Sugar; 3g Angel Yeast

by Nan Xi·Human Fireworks

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Guangdong white sugar cake was first created in the Ming Dynasty, Shunde, Guangdong, Lunjiao, and now it is a traditional special cake in Guangdong, Hong Kong and other places. It is sweet and refreshing, it looks simple, and the actual process is extremely cumbersome: it is made by grinding rice, fermenting with rice milk cake seeds, and adding white sugar to steam. "

Ingredients

230g Sticky Rice
160ml Water
40g Sugar
3g Angel Yeast

Cantonese White Sugar Cake

1. Prepare the rice noodles. Bulk rice noodles on the market are also fine.

2. 230g of sticky rice noodles, add 160ml of warm water.

3. Add 40 grams of sugar, if you like sweeter, you can add more sugar.

4. Add 3 grams of Angel yeast.

5. After stirring evenly, wet the gauze and cover with water to ferment for 1 hour.

6. As shown in the picture, a lot of bubbles means that the fermentation is successful.

7. Stir the rice syrup and brush a little oil into the dish and mix well, then beat three spoons of rice syrup to the dish.

8. It will be out of the pan in about ten minutes, and the thick paste will take longer.

9. After being steamed, take it out and cool and cut into pieces. The sweet-scented sweet-scented osmanthus juice on the white sugar cake was picked and dried by myself, so I didn’t buy the beautiful ones.