jessiefoodinthekitchen

Soft, bouncy and fragrant, this Pandan Bak Tong Gou is a delicious twist on the traditional Chinese steamed rice cake. The beautiful natural pandan aroma makes it especially tempting, and I love how simple the ingredients are. Bak Tong Gou ( 白糖糕 ), also known as Chinese steamed rice cake, is made mainly with rice flour, sugar and yeast. The batter is fermented before steaming, which gives the cake its characteristic soft, slightly chewy and bouncy texture. For this version, I added freshly blended pandan leaves to the sugar syrup. The pandan not only gives the Bak Tong Gou a lovely natural fragrance, but also a subtle green tint.  The result is a soft and slightly chewy Bak Tong Gou with a lovely pandan fragrance. It's especially good with a cup of tea or coffee and makes a wonderful afternoon snack. Full written steps, tips, and exact measurements are below. Keep scrolling!   INGREDIENTS A — Pandan Syrup 260ml water, blended with 6 pandan leaves 180g sugar B — Rice Flou...

Purple sweet potatoes are naturally sweet, nutritious, and give this cake its beautiful lavender hue. If you're looking for a healthier cake that's light, soft, and incredibly moist, this steamed version is worth trying. The process is almost the same as making a baked chiffon cake. You'll still prepare the egg yolk batter, whip the egg whites into a stable meringue, and gently fold everything together to keep the batter airy. The only difference is that instead of baking it in the oven, the cake is gently steamed until perfectly cooked. Steaming produces a wonderfully soft and tender crumb while keeping the cake moist for days. It's also a great option when you don't want to turn on the oven or simply enjoy the delicate texture that only steaming can achieve. The first time I made this cake, I was expecting the batter to be a beautiful purple color . However, once I mixed the mashed purple sweet potato with the egg yolks, the vibrant purple faded into a pal...