Chinese White Sugar Cake I


1 ¼ cup rice flour

1 ½ cup water (divided)

½ cup sugar

½ teaspoon yeast


In a small microwavable bowl, add in ½ cup water and microwave for about 30 seconds so the water is lukewarm.   Stir in yeast and sugar.   Set aside while making dough.

In a large bowl, combine rice flour and ½ to ¾ cup water.  Add in just enough water to form into dough.  Knead to form soft dough. (Note:  if you add too much water, add in additional rice flour a tablespoon at a time.)

Pour yeast mixture into larger bowl with dough.  Stir with a fork until everything looks dissolved; it will look watery.

Cover the bowl with plastic wrap and let rest for about 6 to 8 hours.

Prepare steamer (water should be simmering) and line the steamer basket with foil or parchment paper.  Spray lightly with non-stick spray.

Pour batter into steamer basket.  Cover and steam for about 20 minutes.  (It is done when a toothpick inserted into the center comes out dry.)

Allow to cool before cutting.  Lightly grease a knife before cutting because it is sticky.


This recipe brought to you by Sophie in the Kitchen