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Brown Sugar Sponge Rice Cake
Brown Sugar Sponge Rice Cake
Brown Sugar Sponge Rice Cake
Brown Sugar Sponge Rice Cake
Brown Sugar Sponge Rice Cake
Brown Sugar Sponge Rice Cake
Brown Sugar Sponge Rice Cake
Brown Sugar Sponge Rice Cake

Brown Sugar Sponge Rice Cake


(Traditional Steamed Rice Cake with a Fluffy, Chewy Texture). This fluffy and springy brown sugar rice cake is made from a simple batter of wheat flour, tapioca starch, and aromatic brown sugar. Lightly fermented and steamed to perfection, it offers a nostalgic caramel-like sweetness and a satisfying chewy bounce in every bite — a classic Asian dessert loved across generations.

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Ingredients:

  • 120g brown sugar

  • 400g boiling water

  • 250g all-purpose flour

  • 150g tapioca starch

  • 4g high sugar-tolerant yeast

  • 15ml corn oil

  • 3g baking powder

Instructions:

  1. Make Brown Sugar Water:
    In a bowl, pour 400g of boiling water over 120g of brown sugar. Stir until fully dissolved, then let it cool to room temperature.

  2. Mix the Dry Ingredients:
    In a large mixing bowl, combine 250g flour, 150g tapioca starch, and 4g yeast.

  3. Prepare the Batter:
    Gradually pour the cooled brown sugar water into the flour mixture while stirring. Mix until smooth and lump-free.

  4. First Fermentation:
    Cover the batter with plastic wrap and let it rest in a warm place until it doubles in size (about 1–1.5 hours, depending on room temperature).

  5. Add Final Ingredients:
    Stir in 15ml corn oil and 3g baking powder to activate bubbles and improve texture.

  6. Second Fermentation:
    Grease a mold or pan lightly with oil. Pour in the batter and let it sit for another 10 minutes.

  7. Steam:
    Steam the cake over medium-high heat for 30 minutes. Once done, turn the heat to low and continue to simmer (with the lid slightly open to avoid condensation) for another 15 minutes.

  8. Cool and Slice:
    Allow the cake to cool completely before slicing into bite-sized squares or rectangles.

Tips:

  • Make sure the brown sugar water is fully cooled before mixing with yeast, or it may kill the yeast.

  • For extra aroma, you can add a few drops of vanilla or a pinch of cinnamon.

  • Brown Sugar Sponge Rice Cake

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