This traditional Chinese steamed cake or honeycomb cake is usually served with tea.
The cake is white in color, slightly sticky on the outside and delightfully spongy inside, hence the name, ‘honeycomb‘.
- 230 g
- Rice Flour 150 ml
- Water 180 g
- Castor Sugar 1 tsp
- Pandan Essence 380 ml
- Water 1 tsp
- Instant Yeast 2 tbsp
- Water 1/8 tsp
- Oil 1 tsp
- Alkaline Water
Mix rice flour well with 150 ml water. Cook this mixture together with castor sugar and 380 ml of water. Use low heat. Keep stirring. Once sugar has dissolved, add in essence, cook until it becomes gluey and starchy. Turn off heat. Let cool and add in yeast and two tablespoon of water. Allow about 2 – 3 hours for mixture to ferment.
By then, you will see bubbles appearing all over the mixture. Add in oil and alkaline water. Blend well. Pour mixture in a tray and steam for 20 – 25 minutes on moderate heat.
Cut when White Honeycomb Cake has cooled.