SWEET DIM SUM: This cake/pudding is traditionally served at dim sum lunches. But I would advise enjoying it at restaurants rather than trying to make it at home because it is time consuming to do so.

WHITE SUGAR SPONGE CAKE白糖糕:

 

 

 

 

12 oz. rice flour                                                          

4 oz. tang flour 澄麵

4 cups water                                                               

½ egg white

2 ½ cups sugar

yeast dough:

    ½ cup rice flour                                          

    ½ cup warm water + ½ tsp. sugar

    2 tsp. active dry yeast                                             

   

 

 

Proof yeast with the warm water and sugar for 10 minutes. Stir down and let stand 5 minutes more. Add rice flour to make into a sponge. Cover and let rise in a warm place until sponge has tripled in bulk, about 4-5 hours.

 

Put rice flour and tang flour in a bowl and add in 2 cups of the water. Mix well then let mixture stand until water is separated from the flour mixture. Pour off water from the surface and set aside.

 

Bring the remaining 2 cups of the water to a boil over medium heat and add sugar, stirring well to dissolve. Add egg white and mix in well. Strain mixture then add it gradually into flour mixture, stirring constantly to mix in. Cover and let rest in a warm place for several hours.

 

Add yeast sponge into flour mixture, kneading to combine. Cover and let rise in a warm place for 12 hours or until mixture has risen to resembles a bubbling sponge.

 

Line a large bamboo steamer with a layer of cheese cloth or muslin. Pour in the yeast and flour mixture. Cover steamer and cook over high heat for 25 minutes.

 

Cool slightly and cut into pieces to serve.