Traditional sugar cake

material

Glutinous rice flour 130g, dry yeast 3g, white sugar 130g, baking powder 2g and clear water 350ml.

working methods

1. Pour sugar into glutinous rice flour and mix well, then pour water and mix well to form a slurry.

2. Pour the slurry into the pot and cook it into a paste with low fire, and stir it while cooking to prevent caking and sticking to the bottom. Filter again and cool until it is not hot.

3. Add dry yeast and baking powder into the filtered rice paste, mix well, cover with plastic wrap and ferment for 6 hours.

4. Take a deep stainless steel plate, brush a thin layer of oil on the inner wall, pour the fermented rice paste into the pot and steam for 30 minutes on high fire.

skill

If the weather is very cold, try to put it in a warm place when fermenting, or increase the fermentation time by 2 hours; If the weather is hot, reduce 1 hour, and don't put it in the sun. Don't wrap the batter too deep when steaming. You can choose a larger and lighter stainless steel plate.