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Thursday, 5 November 2020

Cold Fermentation - Chinese Honeycomb Rice Cake - 低温发酵 - 在家自制白糖糕 (伦教糕),零失败,简单家常做法











































This is improved and easy method - Chinese steamed rice cake, white sugar sponge cake has a slightly sweet, super bouncy, chewy addictive texture and amazing honeycomb pattern on the inside. The easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional ones, and you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. you can make it at home easily, lets give it a go! Original source and published on Feb, 04, 2012.

Makes 10 (13 x 9.4 x 7.8cm)

Ingredients 

(A)
• 1/2 tbsp warm water
• 1/2 tsp granulated sugar
• 1/2 tsp dried yeast

(B)
• 75g water
• 75g rice flour, not glutinous

(C)
• 80g hot water
• 50g, 4 tbsp granulated sugar (if you reduce the amount of sugar it will effect the taste)

(D)
• 1/4 tsp baking powder

Method:
1) In a small bowl, add warm water, sugar, and dried yeast, stir well and set aside.
2) Add rice flour and water into a large mixing bowl.
3) Combine sugar with hot water, stir until dissolves.
4) Pour the hot syrup into rice batter.
5) Add the yeast mixture and combined well.
6) Cold fermentation in the fridge overnight.
7) Take it out in the next day, let rest in the room temperature for 15 minutes.
8) No need to brush oil, pour the mixture evenly into your prepared mini tart moulds.
9) Before steaming, add 1/4 tsp baking powder. No preheated steamer. Pour cold water and steam over medium high heat for 15 minutes. After done, let it sit for another 5-10 minutes.

Helpful tips:
1) Proving yeast, stir with warm water, sugar and dried yeast to making bubble up it helps rise beautifully and save a lot of time. 
2) Over-proofed batter or mistake added baking soda, will taste sour and turned out yellow browned in colour or steaming (not for too long) will turned slightly yellow like science-wise.
3) When you steam the cake, no need to use a plate to cover on top. 
4) The problem of dry and wrinkle skin on cake top, the reason is not rise enough and the steamer not enough space for the balance steaming.
5) You must pour hot syrup into rice batter.

Recipe Source: Josephine's Recipes 

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