Traditional Chinese White Sugar Sponge Cake Recipe

Baak tong gou, commonly known as white sugar wipe cake, is a culinary gem that has become increasingly rare to find, even in Cantonese teahouses. This traditional steamed cake, crafted from simple ingredients such as rice flour, sugar, and yeast, has long been a beloved treat, particularly among children. In the bygone days, baak tang gou was readily available, and no one felt the need to make it at home. However, in the modern era, it has gradually disappeared from both Chinatowns and obscure local eateries. Yet, this delicacy still has a place in both formal and casual gatherings, thanks to its unique flavor profile.

In this recipe, we’ll guide you through the process of creating baak tong gou, ensuring that you can relish this disappearing delicacy in the comfort of your own kitchen. Additionally, we’ll offer some valuable tips and insights to help you perfect the art of making white sugar wipe cake. Whether you’re hosting a formal dinner or a casual get-together, this unique dessert is sure to be a delightful addition to your menu.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serving: 4

INGREDIENTS:

• 1 cup Rice flour
• 1/2 cup Water
• 1/2 cup White granulated sugar
• 1 teaspoon Dry yeast
• 2 tablespoons Lukewarm water
• Vegetable oil (for brushing)

INSTRUCTIONS:

1. Prepare the Rice Flour Mixture: In a bowl, add 1/2 cup of water. Gradually add the rice flour to the water, mixing well to form large clumps.
2. Create the Sugar Water Mixture: In a separate small pot, combine the white granulated sugar and water. Bring the mixture to a boil, ensuring that all the sugar is fully dissolved.
3. Combine the Mixtures: Pour the boiling sugar water mixture onto the clumped rice mixture. Thoroughly mix the ingredients until you achieve a smooth batter.
4. Cool and Activate the Yeast: Allow the batter to cool down. In a separate container, add the dry yeast to 2 tablespoons of lukewarm water and stir until the yeast blooms.
5. Incorporate the Yeast: Stir the yeast mixture into the batter and continue mixing for approximately three minutes.
6. Fermentation: Cover the bowl containing the batter and place it in a warm location for a period of three hours. The batter will ferment during this time, and foamy bubbles will form on its surface.
7. Prepare the Steamer: While the batter is fermenting, heat up your steamer. Fill it with water and bring it to a boil.
8. Steaming the Cake: Once the batter has fermented and is ready, turn on the heat to boil the water in the steamer. Pour the cake batter into the steamer.
9. Steam the Cake: Steam the cake for a total of twenty minutes.
10. Serving: After steaming, your Bak Tong Gou (White Sugar Wipe Cake) is now ready to be served. You can brush the cake with a bit of vegetable oil to enhance its texture and appearance, although this is optional.

TIPS:

• Rice Flour Consistency: Ensure that the rice flour forms large clumps when mixed with water.
• Sugar Water Mixture: While boiling the sugar water mixture, stir until the sugar fully dissolves.
• Yeast Activation: Allow the dry yeast to bloom in lukewarm water before incorporating it into the batter.
• Fermentation: During the three-hour fermentation process, cover the bowl and place it in a warm area to encourage yeast activity.
• Steaming Technique: Steam the cake batter for the specified time until it becomes firm and fully cooked.
• Serving: Once steamed, your baak tong gou is ready to be sliced and enjoyed.

Enjoy this traditional delicacy that’s becoming increasingly rare to find in Cantonese teahouses and Chinatowns. Making it at home allows you to savor the flavors of the past while creating a memorable treat for your family or guests.