I am definitely going to make that tomorrow. My son-in-law is Japanese his mother used to make it and she rest in peace and he misses that so I’m gonna surprise him tomorrow you made it looks all bubbly. My friend was Chinese. She used to bring me twice a week, we used to make it at home. I’m gonna try your recipe. Thank you for sharing. God bless.😋👏👏🙏🏻❤️❤️❤️❤️❤️
@ oh definitely we are gonna enjoy it because I love that my friend used to bring me and my son-in-law is going to be surprised good work, sweetheart👏🙏🏻❤️❤️❤️❤️❤️
Hi Cici, I have been looking for this recipe over 2 years. I know that I have tried over different 50 plus recipes but I didn't feel satisfied until I came across with yours. Thank you do much for sharing. I appreciated this so much. Have a lovely day!
One of my favorite desserts since i was a child. Always thought it was complicated to make Watching your video motivates me to try making it. That texture looks perfect! 😋😊🌸
I love these rice cakes!! I have not eaten them in many years. We used to get them in Chicago's Chinatown. Thank you very much for sharing your recipe. I look forward to making these!
Hi Cece, just came across your video 10 min ago now I’m actually making it. Just waiting for the 1 hr proofing so I can start steaming. I’ll let you know how the outcome!!
@@nancyentero9082 i’m sorry that I’m answering your question. It doesn’t matter. It depends on the heat once you see lots of bubble on your formula mean it’s ready to start working on it.
Hi Ms.CICI LI, thank you for sharing your recipe..Ill make this weekend..it's good partner with ☕️ breakfast 😊..I do have a question about your oil..Do i need to use avocado 🥑 ?. Can i use vegetable oil or canola oil..thanks
Hi there! White sugar cake traditionally uses rice flour. You could replace it all purpose flour, but the texture would be different too. I hope it works out! :)
You pour the hot boiling water straight into the rice dough or do you wait until it cool down to room temperature then mix it? I'm just afraid it will be too hot and will cook the rice dough and kill the yeast.
Thanks for the question! To make the sugar and water mixture, in a small pot over medium heat, place in ¾ cup of water and sugar, stir until dissolved, and bring it to a boil. To create the batter, pour the sugar and water mixture into the rice flour mixture. Whisk until it becomes a smooth batter. Let it cool until lukewarm (around 100 degrees F or 38 degrees C). Pour the yeast mixture into the batter. Mix well. Cover the container. Please visit here for the detailed written recipe 😊👉cicili.tv/steamed-white-sugar-sponge-cake/
What I'm used to is very moist/wet sticky bai tang gao. Every recipe I have tried to make this it's way too dry. Any ideas? And yes, these are purchased from real Chinese stores.
Hi, I tried your recipe to the tee, and it did not come out. Could it be because I poured too little batter in my pan? I split the batter in half. The texture of the rice cake was like a "blob". It also didn't have a yeast with smell and the taste was like " sweet but not sweet, and aftertaste of beer. Can you help? Any advice from those who made it before, would be great.
Thanks for the question! You might need a longer fermentation time. Remember to ferment the batter until large bubbles are shown on the surface for at least 1 hour and more. I hope it works out next time! ☺️
I used this brand. But any brand will do just fine. 😊 www.amazon.com/Thai-Rice-Flour-16-Basic/dp/B000EYC096/ref=mp_s_a_1_7?crid=3SD3T85CKTGH2&keywords=rice+flour&qid=1649544342&sprefix=rice+flour%2Caps%2C56&sr=8-7
Any chance you could do a video on 紙包蛋糕? I've had a go on this sponge cake so many times, but it usually comes out the same way: cracked top and dry 😢 Preferably with the exact type of flour used as "cake flour" doesn't exist in our area. Thanks!
Happy Friday! This White Sugar Sponge Cake has an interesting honey crumb texture. It’s moist, fluffy, and bouncy. It’s also super easy to make with only a few ingredients. Let’s get started! Click here for the recipe: cicili.tv/steamed-white-sugar-sponge-cake
I tried your recipe and it worked wonders. It's the perfect gluten free, grain free treat for those who cannot eat regular cakes! Thanks Cece!
Wonderful! I’m so glad that you enjoyed the recipe! 🥰
I am definitely going to make that tomorrow. My son-in-law is Japanese his mother used to make it and she rest in peace and he misses that so I’m gonna surprise him tomorrow you made it looks all bubbly. My friend was Chinese. She used to bring me twice a week, we used to make it at home. I’m gonna try your recipe. Thank you for sharing. God bless.😋👏👏🙏🏻❤️❤️❤️❤️❤️
I hope you and your family will enjoy it! Happy holidays! ☺️🙏🎄
@ oh definitely we are gonna enjoy it because I love that my friend used to bring me and my son-in-law is going to be surprised good work, sweetheart👏🙏🏻❤️❤️❤️❤️❤️
Ooh rice cake!!! My favorite!
This recipe brings back my childhood memories. The texture is right on. Thank you!🙏
My pleasure! Happy cooking! 😋🙏
好開心陪你一起做白糖糕
Il a l'air très délicieux ce gâteau
Merci beaucoup pour la recette ❤
Thank you for tuning in! 😊
Hi Cici,
I have been looking for this recipe over 2 years. I know that I have tried over different 50 plus recipes but I didn't feel satisfied until I came across with yours. Thank you do much for sharing. I appreciated this so much. Have a lovely day!
Thanks a ton for your positive feedback! I’m so glad that it worked out for you. See you around! 😊🌷
Perfect
Thank you!
thank you for sharing your recipe
Thank you for watching! 😀🙏
Cici. Li hai there . I love this cake shd be v nice. Tks for sharing this beautiful recipe. All your recipe are v special tks. God bless you.
Thanks so much for your support! 😊
WOW looks so delicious 😋
Glad that you enjoy it! ☺️
Wow delicious must try it
Enjoy! 😋
One of my favorite desserts since i was a child. Always thought it was complicated to make
Watching your video motivates me to try making it. That texture looks perfect! 😋😊🌸
I hope you’ll enjoy this homemade version! 😋🙏
Thank you
I love these rice cakes!! I have not eaten them in many years. We used to get them in Chicago's Chinatown. Thank you very much for sharing your recipe. I look forward to making these!
Happy cooking! 😋🙏
Thanks for the video.. Ill try it this wkend...you are pretty too!
Thank you for your kind words and Happy New Year! 🎊
Yummy, Thank you for your sharing
See you at the premiere! 😀
Thank you for sharing I will make this next week 🙏❤️
Thanks! Happy cooking and eating! ☺️
Thanx for sharing.
Thanks for watching! 😊
Hi Cece, just came across your video 10 min ago now I’m actually making it. Just waiting for the 1 hr proofing so I can start steaming. I’ll let you know how the outcome!!
Thanks for watching my video! hope you’ll enjoy it soon. Cheers 😊🙏
Interesting tips, pouring hot mixture into flour and later adding baking powder just before steaming. Thanks!!!
Glad that it’s helpful 😊
Very great CiCi, have a nice weekend.
Have a wonderful weekend! 😀
I will try with glutinous rice flour hope it works
Yummy 😋
😊👍👍
@@CiCiLi yummy in our tummy 😋😋😋😋😋😋
I like to learn it. Thank you.
Happy cooking ☺️
WOW, I didn't know it was this easy to make! Thanks!😊
I hope you’ll enjoy the recipe! Happy Friday ☺️
This looks so yummy!
Thank you 😊
Tq for sharing.👍
You are very welcome! :)
Delicious thanks for sharing the recipe 😋
You are very welcome!
delicious 😋
Thank you! 😀
Ur'welcome ma'am I always watching your vlog in Utube..
I am OFW'S here in HK
Yummy.
Thank you! 😊
I wonder if you can substitute water with a coconut milk
Looks delicious and easy to make! :D Thank you Cici
Glad that you enjoy this recipe Carolina ☺️
So yummy
Thank you 😋
Hi, Cici, any tips for me if I triple the recipe?
Hii CiCi , can u teach us the Cooking Wa Ko Kueh.. also traditional steam cake the Chinese version 😋 love it
Thanks for the suggestion! 😃
Can you make with brown rice flour or should it be white? Any adjustments?
Love this recipe-- what type of cake pan do you use/recommend? Stainless steel or non-stick?
Sorry , how long do you ferment in the oven ? Pls answer
@@nancyentero9082 i’m sorry that I’m answering your question. It doesn’t matter. It depends on the heat once you see lots of bubble on your formula mean it’s ready to start working on it.
try Kerala style soft vattayappam recipe
Cici Li Aku aktifkan Lonceng & Jempol Wajib & Gratis Terima kasih untuk video resep ini
Bonjour ma chère Cici
Happy Friday! ☺️
Hi Ms.CICI LI, thank you for sharing your recipe..Ill make this weekend..it's good partner with ☕️ breakfast 😊..I do have a question about your oil..Do i need to use avocado 🥑 ?. Can i use vegetable oil or canola oil..thanks
Hi Joy, thanks for the question! You could replace avocado oil with other cooking oil. That's totally fine. I hope you’ll enjoy! 😊
Good evening CiCi, tks for the recipe 😋 can I reduce the sugar as I don't really like sweet stuff.
Absolutely, you can definitely reduce the sugar to 1/2 cup or even less. Have fun!
@@CiCiLi thank you CiCi looking forward to more recipes.. Amen!
Hi Ms.. I make this today.. But the outcome become keras.. Anything wrong I did?
is this similar to banh bo nuong?
Can we use all flour purposes?
Hi there! White sugar cake traditionally uses rice flour. You could replace it all purpose flour, but the texture would be different too. I hope it works out! :)
I will it with coconut milk and salt for me.
Why do you use baking powder if using yeast
can you use white rice instead? soaking overnight and blend?
What is the brand of the blue pot you use in this video?
Neoflam ☺️
Vanilla extract?
My cake turn brown but taste ok. Any idea why brown color instead of white?
Can I ferment it without putting in the oven,just leave it outside till it double in size?
Absolutely! You could ferment outside until bubbles appear on the surface. 😊👍
TQ
You pour the hot boiling water straight into the rice dough or do you wait until it cool down to room temperature then mix it? I'm just afraid it will be too hot and will cook the rice dough and kill the yeast.
Thanks for the question! To make the sugar and water mixture, in a small pot over medium heat, place in ¾ cup of water and sugar, stir until dissolved, and bring it to a boil. To create the batter, pour the sugar and water mixture into the rice flour mixture. Whisk until it becomes a smooth batter. Let it cool until lukewarm (around 100 degrees F or 38 degrees C). Pour the yeast mixture into the batter. Mix well. Cover the container.
Please visit here for the detailed written recipe 😊👉cicili.tv/steamed-white-sugar-sponge-cake/
If I don't have any bubbles on the surface do I just let it ferment longer?
It takes longer to ferment in the winter. You could follow the trick in the video to ferment faster. I hope it works out for you. Best wishes! 😊
What I'm used to is very moist/wet sticky bai tang gao. Every recipe I have tried to make this it's way too dry. Any ideas? And yes, these are purchased from real Chinese stores.
Hi, I tried your recipe to the tee, and it did not come out. Could it be because I poured too little batter in my pan? I split the batter in half. The texture of the rice cake was like a "blob". It also didn't have a yeast with smell and the taste was like " sweet but not sweet, and aftertaste of beer. Can you help?
Any advice from those who made it before, would be great.
Thanks for the question! You might need a longer fermentation time. Remember to ferment the batter until large bubbles are shown on the surface for at least 1 hour and more. I hope it works out next time! ☺️
Does it matter what kind of rice flour i use?
I used this brand. But any brand will do just fine. 😊 www.amazon.com/Thai-Rice-Flour-16-Basic/dp/B000EYC096/ref=mp_s_a_1_7?crid=3SD3T85CKTGH2&keywords=rice+flour&qid=1649544342&sprefix=rice+flour%2Caps%2C56&sr=8-7
Bubbles didn't form. Should I try steaming it anyway?
Cici Lie 👍😋👍😋👍😋
Any chance you could do a video on 紙包蛋糕? I've had a go on this sponge cake so many times, but it usually comes out the same way: cracked top and dry 😢
Preferably with the exact type of flour used as "cake flour" doesn't exist in our area.
Thanks!
Thank you for the suggestion! In the meantime, I have a dessert playlist that you might enjoy: th-cam.com/play/PLn4pJAij_vmgVKRCq04FOJnSLhEe9nD3E.html
❤
Metric please...
Happy Friday! This White Sugar Sponge Cake has an interesting honey crumb texture. It’s moist, fluffy, and bouncy. It’s also super easy to make with only a few ingredients. Let’s get started! Click here for the recipe: cicili.tv/steamed-white-sugar-sponge-cake
can sweet rice flour be used?