Sugar cake is mainly yeast fermentation, if you do not wait for the slurry to cool down before adding yeast is not very effective. If it's cold, you can put a plate of hot water and slurry in the oven to ferment faster.

Ingredients: sticky rice flour, sugar, water, yeast, baking powder, cooking oil.

How to make Cantonese white sugar cake

1, mix sticky rice flour, sugar and water and stir well.

2, pour the mixed slurry into a pot and turn on low heat while cooking and stirring. If it is heated to a sticky bottom, immediately remove from the heat and keep stirring until the lumps disappear. Repeat this action, and wait until the slurry is sticky.

3, after the thick pulp cooled to about 35 degrees best.

4, yeast, baking powder, 15 ml of water mixed well and poured into the cooled slurry and mix well. Let it sit for two hours. (The time depends on the temperature of the place, if it is cold, you can ferment for more time, until the slurry has a lot of bubbles.) Add half a teaspoon of vegetable oil and mix well. Have hot water ready in a pot.

5. Grease a steamer basket or plate with a little oil and pour in the slurry. Steam on high heat for 20-25 minutes.

6: Allow to cool and cut pieces. Can be placed in the refrigerator when the sugar cake a little cooler taste more Q more refreshing oh!