Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/02/how-to-make-steamed-rice-cake-bak-tong.html Pottery dishes Sponsor by http://www.yido.kr/new3/main/main_new.php How to Make Chinese Steamed Rice Cake? This was always one of my favourite things to eat for breakfast as a kid! My grandmother loved this cake and always served as morning breakfast with a cup of Chinese tea. Chinese New Year is a time of enjoying many delicious foods and snacks. For me, One of popular desserts eaten during this festive season is 白糖糕 Bak Tong Gou (Cantonese); Bai Tang Gao (Mandarin); White Honeycomb cake (Malay) Steamed Rice Cake 松糕 also called White sugar sponge cake. Just follow this step-by-step recipe video, It is made from rice flour, white sugar, water, coconut milk, and yeast for a few hours fermentation and steaming. It had a coconut flavour and sweet taste. It should be spongy, soft, chewy and unique. the texture is lovely and highly reminiscent. Although the original Chinese version is contain to water and pandan leaves, but I used coconut milk instead to make this cake taste more fragrant and look more bright and white in colour. Now, let's get started! Steamed Rice Cake 白糖糕 Bak Tong Gou Ingredients: (A) 1 teaspoon dried yeast 2 tablespoon warm coconut milk 1/2 tablespoon vegetable oil (B) 414ml rice flour (280 grams) 200ml sugar (140 grams) 500ml water ( 339 grams) 100ml coconut milk ( 68 grams) Method: 1. (For the warm coconut milk, when you take the cold coconut milk on your fridge). Add 2 tbsp coconut milk into a heat resistant glass and cover with a lid, simply put in microwave and heat for about 26 seconds, under 38°c. That is perfect temperature to put the yeast together and sit in the oven should be under 38°c for 20 minutes or until bubbles arise. 2. Add 300ml (203grams) water to the 414ml (280 grams) rice flour and mix well. 3. Boil 200ml sugar (140 grams) sugar with 200ml (136 grams) water, and 100ml (68 grams) coconut milk. When boiling, pour syrup into (2) rice flour mixture. Stir well and Leave aside to cool. 3. Add the (1) yeast mixture to the (3) cooled rice flour or under 38°c and mix together until smooth. 4. Cover and put in the oven 30°c ferment for 1 to 2 hours. The fermentation temperature should be under 40°c. 5. Grease and Steam over medium-high heat for 30 minutes. Rest for another 10 minutes. After then, Cut the cake into any shape. Serve immediately and Enjoy! From start to finish it took me about 3 hours. by the way, I have tried so many different recipes in the past, but they always turn out yellow, hard and sour smell, not as good as I imagine. I hope you like my new unique recipe and I have tried this many many times over a year, the result has always been PERFECT. Good Luck, Everyone! Important Notes: 1. Fermentation-temperature control is one of the most important steps to making the best steamed rice cake. 2. The key to this recipe is PATIENCE! 3. To serve in the next day: Cut the cake into any shape, reheat it in the microwave or re-steam it for 5 minutes. A Vietnamese version of the cake, called Bánh bò, Vietnamese Steamed Rice Cake - Cow cake are generally eaten as a dessert, although they may also be consumed as an accompaniment to a meal. Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.