There wasn't really a definitive catalyst, but Cantonese treats have been trending test projects as of late. Perhaps it was sparked by a visit to HK Festival, or maybe the mere association of assurance with comfort food.
White Sugar Steamed Cake (白糖糕)
White Sugar Steamed Cake (白糖糕)
While I've consumed my fair share of Ma Lai Goh, the jiggly white specimen known as 白糖糕 was foreign to me. Despite not being able to recall an instance in which I've sampled the street snack, this didn't restrain me from attempting to create it. There wouldn't be a point of reference for comparison, but ethnic specialties - and life, in general - is often like that.
The recipe put forth by 廚娘 was straightforward, just like her formula for 砵仔糕.
Ingredients:
The recipe put forth by 廚娘 was straightforward, just like her formula for 砵仔糕.
Ingredients:
- 350 g water
- 150 g granulated sugar
- 1 tsp yeast
- 3 tsp warm water
- 260 g rice flour
- 250 g water
- 1/4 tsp oil
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Yeast is bloomed and a simple syrup is constructed on the stovetop. On the side, a slurry of rice flour and water is formed in a large, heat-proof bowl. Once sugar granules have completely dissolved, the hot syrup is poured into the starch slurry, encouraging the decomposition of lumps within the batter. 廚娘 warns against incorporating the bloomed yeast too early, for it can kill the yeast and impact fermentation. Once the batter reaches 30 C, or slightly warmer than water used for showers", as she describes, then it is safe to proceed.
My new oven's Proof setting worked splendidly for encouraging fermentation. Just prior to steaming, a small amount of oil is incorporated into the batter.
Out of laziness, I took to the countertop toaster oven's Steam function instead of the traditional wok, which would require occasional replenishing of water. Steaming at 350 F for 35 minutes caused the sides to colour and underside to burn slightly; the resulting visuals were not wholly reflective of an authentic White Sugar Steamed Cake.
Out of laziness, I took to the countertop toaster oven's Steam function instead of the traditional wok, which would require occasional replenishing of water. Steaming at 350 F for 35 minutes caused the sides to colour and underside to burn slightly; the resulting visuals were not wholly reflective of an authentic White Sugar Steamed Cake.
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A bake-steam approach was determined unsuitable for the traditional snack.
That said, neither the texture nor flavour suffered as a consequence of my fuss-free approach. The cake was subtly sweet with a delightful, bouncy texture, which was impressive for the minimal amount of effort required. The profile wasn't particularly complex though, and could be depicted as a creation lacking in depth. I had an undeniable preference for Papa Fung's Caramel Honeycomb Cake, which boasted aromatic notes of slab (cane) sugar.
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