白糖糕

Ingredients:-

(A)
170 g Sieved Rice Flour
130 - 150 g Castor Sugar
360 ml Water

(B)
3/4 tsp Instant Yeast
1 tbsp Warm Water


Method:-

1) Mix (B) and leave aside for 10 minutes for use later.
2) Mix (A) together well and cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming).
3) Sieve this mixture into a big mixing bowl and cooled it in a basin of water.
4) Mix (1) and (2) together and blend well.
5) Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.
6) Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 min.
7) Cut into serving pieces when cool.


[recipe from Florence]