White Sugar Cake 白糖糕

This happened to be one of my mum’s favorite kuehs and she would usually buy it from the market stall. It was only recently out of curiosity that I found a recipe to try making this rice cake and apparently it is actually the favorite of a lot of friends! You need to see the honeycomb effect then this steam cake is a success!


Ingredients A: Mix together until no lumps
Rice flour 140g
Water 150g

Ingredients B: Mix and melt into sugar syrup on low heat
Sugar 140g ( I used 130g, suggest use less)
Salt 1/4 tsp
Water 150g

Ingredients C: Mix and set aside
Yeast 1/2 tsp
Warm Water 1- 2 tbsp

Ingredients D: Oil the steaming dish
Oil 1 tsp


  1. Mix A and B and then C. Cover with damp cloth and let it proof for about 2 hours.
  2. Grease steaming pan with oil and add the remaining oil to the mixture.
  3. Get water boiling in pot / wok / steamer and steam the cake for 15-20 mins on mid – high heat. Stick chopstick in the middle of pan. If fully cooked, there will be no residue.
  4. Remove cake and wait until cool to cut and serve.

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