CHINESE WHITE HONEYCOMB CAKE RECIPE RECIPES

Steps:

• Combine ingredients together in a big mixing bowl. Set aside.
• Bring ingredients to a boil, then discard pandan leaves. Pour half portion into no. (1) and mix well.
• Cool the remaining half portion for about 2 mins. before pouring into the rice flour mixture in the mixing bowl. Mix well, leave mixture to cool.
• Add the 80 gm. of fermented kuih starter dough and sieve it. Let it ferment again for about 12 - 14 hours.
• Add oil into the fermented mixture. Add alkaline water and mix well before pouring into a greased 10" round steaming tray. Steam for about 15 - 20 mins over medium heat.
• Test with a skewer before removing from the steamer.

Steps:

• Day 1 : Put rice flour and sugar into a bowl. Pour half the boiling water into rice flour and stir. Pour the balance in and stir. Leave to cool down. Put in crushed wine biscuit and stir. Put flour mixture into a non air tight container. Leave to ferment for 24 hours in a warm place, away from direct sunlight. Open container the next morning to let it breathe for a few seconds and cover again. Do this again later in the afternoon.
• Day 2: Mix rice flour and wheat starch with water. Let the mixture sit for a few hours (2-3). The rice flour will settle to the bottom and water will be on top. While preparing the syrup below, carefully pour away the water.
• Day 2: 2pm Bring water and sugar to a boil. Turn off the heat. Put in egg white and stir. Sieve syrup and pour into (B). Cover and leave until 11pm.
• Day 2: 11pm Mix (A) into (C). Sieve mixture and cover. Let it proof for another 12 hours.
• Day 3: 11am: Prepare your steamer .Put in water and bring to a boil. Put 1 teaspoon oil into batter. Mix well. Grease one 12 inch round pan. Place greased pan onto steamer rack. Pour rice batter into greased pan. Cover your steamer and steam on high heat for 20 minutes.