White sugar Huat Cake 白糖发糕

I make this cake for baibai. Ehm..made this twice a month. This is Huat Kue. White sugar Huat kue. I love the taste. Yummy  :)

Material : 

1. 140g rice flour, 150ml water, salt 1/4 tsp (set aside) 

2. 100g sugar + water + 150ml pandan paste or vanilla paste 1/2 tsp, low heat, do not boil (slightly hot), set aside 

3. Instant dry yeast 1/2 tsp + a little water, mix well 

4. Corn oil 1tsp (optional) 

method: 

• no.2 let cool + no. 1 mix, until it turns the color of rice milk + no.3, stir, cover up, let rise for 2.1 / 2 hours, + no.4 
• oil grease on the mold, then pour the mixture into, steam over high heat 25 minutes 

Note: 

1. Closed mold with aluminum foil, to prevent water dripping into 
2. Before the batter is poured into the mold. water should be boiling and the empty mold is also heated in the water is boiling, then pour the mixture into a mold that is already hot. 
3. Above for color, let the cake cool. grab a pencil feather, give a little color. use your hand gently shaken. color will drip onto the cake

材料 

1. 140克米粉，加水150ml，盐1/4茶匙（预留） 
2. 100克糖+水+150毫升香兰糊或香草酱1/2茶匙，发热量低，不要煮沸（微热），预留 
3. 干酵母1/2茶匙+一点点水，拌匀 
4. 玉米油1茶匙（可选） 

方法： 

• 二号晾凉+没有。 1混合，直到它变成大米牛奶+三号，搅拌均匀，掩盖色，让上升为2.1/ 2小时，4号+ 
• 在模具上的油油脂，然后将其倾入，猛火蒸25分钟 

注意： 

1. 闭模用铝箔，以防止滴水成 
2. 前面糊倒入模具中。水应煮沸和空模具也被加热的水沸腾，然后将其倾入一个模具中已经是热。 
3. 上面的颜色，让蛋糕冷却。抢铅笔羽毛，给一点颜色。用你的手轻轻摇动。颜色会滴到蛋糕