0:10 rice flour + water mix well 0:46 melt sugar + water and liquid sugar still hot add in to rice batter stir well,1:39 add yeast mixture to batter mixtrure stir, add 1/2 tsp salt 1/2 TBSP oil stir .2:30. Cover & proof for 2 hours, 2:37 stir & pour in square pan steam 20 mins
0:08 , 280 gr rice flour + 300 ml water 0:41 , 300 ml water + 150 gr sugar 1:39 , 1 teaspoon yeast + 2 tablespoons water , 2:07 , 1/2 teaspoon salt and 2 tablespoons vegetable oil
Thank you for sharing this recipe. I am dying to try it but I can’t find yeast in the nearby store where I live plus the line is so long to get in. I will try to use baking powder instead and I will cut the measurements in half so that if I fail I will not waste so much of the ingredients. Take care
@@MissLingsKitchen Baking powder or baking soda will have no effect at all. Yeast is important as I have tried. Adding a little lye water and baking soda after the dough mix has risen is best. Sieving the batter before adding yeast is best to even out air and consistency. If batter is risen fully enough, the strand will be hiher, firmer and more consistent.
I noticed this recipe and it seems similar to the Cantonese style steamed rice cake available in shops in San Francisco. The difference between the two sorts, in SF they add very soft, cooked, white rice to the mixture before steaming it. The finished product is with scattered rice grains is attractive as well as tasty. And the flavor has a light almond taste.
@@buzztime9350 hi, I've tried this recipe n it doesn't work for me. I have however watched similar video from another CZcamsr, mama Cheung and four attempts so far and it worked wonderfully!
@@Aam2008muiI keep the sugar water to cool for 25 mins …then mix into the flour mixture. When flour mixture completely cool already… then added in the yeast mixture.
Hmm..no mention of the kind of yeast and the container size. And when you say steam until cooked, would that be like half an hour? Or do I have to take a peek every few minutes to check if it is done?
Important steps : Before mixing the instant yeast to the rice flour and water, make the yeast rise with a bit of warm water (about 38°C) and a tsp of sugar. Let it sit for 20 minutes. Add it to the flour mixture. 2) Start the oven for 3-5 minutes to warm it, especially if your room temperature is cold. Boil a pot of water. Place it in the oven, under the preparation. Close the door and let the mixture rise for 3 hours.
The result I have is not the same. The crumbs (verticle holes) is very fine, the color is not as white and the cake is not so translucent. Can you advise how can i improve? Thanks
Covid-19 Circuit Breaker along with a CNA tv program on cooking oils has discouraged me from buying cooked food and snacks. Your recipe popped up at the right time for a simple snack. Was that instant yeast if not, what type did you use?
I'd tried but failed and was advised to get the rice flour written in red @ 3 elephants 水磨粘米粉 yet i still failed. It came out like starch. Can anyone help?
I think the flour mixture will cool it down a bit, but if it's still too hot it might kill the yeast so just cool it down a bit. If it's warm to touch it should be the perfect temperature.
@@sabrinauch6108 This cake needs warm water so let it cool down a bit after boil (that's why the sugar is cooked to get sugar syrup and warm temperature) the goal is to keep the cake soft after it's cold
@@jeany0624 you can try sugar tolerance yeast, because too much sugar can take very long time to rise. I haven't tried I saw some recipe use sugar tolerance yeast.
Hi...I am Koes from Jakarta. I did enjoy to eat n make this *apem in Ind*. But with the such of ingredients in this video you use sugar 150gr for 280gr rice flavour...is it sweet enough for the result? The recipe I used to cook 180gr sugar for 280gr rice flavour. Wud you advise please .... Since I need to make less than ...
![無酸味！清甜版［懷舊白糖糕］簡易做法～內裡一絲絲、蜂巢狀🙀Traditionnal Chinese Dessert: [White Sugar Sponge Cake] Easy Tutorial](/img/n.gif)
0:10 rice flour + water mix well
0:46 melt sugar + water and liquid sugar still hot add in to rice batter stir well,1:39 add yeast mixture to batter mixtrure stir, add 1/2 tsp salt 1/2 TBSP oil stir .2:30. Cover & proof for 2 hours, 2:37 stir & pour in square pan steam 20 mins
Can you give me the ratio
0:08 , 280 gr rice flour + 300 ml water
0:41 , 300 ml water + 150 gr sugar
1:39 , 1 teaspoon yeast + 2 tablespoons water , 2:07 , 1/2 teaspoon salt and 2 tablespoons vegetable oil
Hi!
Would you know what kind of yeast was used?
Thank you 🙏
@@pelageecorpuz I guess she use inactive yeast ( instant yeast )
@@ngocyencuocsongmy1880
Thank you 🙏
Great sharing. Big like 👍
Miss Ling 你好~ 我多次尝试做白糖糕。糕体很成功有蜂窝状，可是口感不好。粘腻不Q弹。请问你知道问题出现在哪里吗？
Thank you for sharing this recipe. I am dying to try it but I can’t find yeast in the nearby store where I live plus the line is so long to get in. I will try to use baking powder instead and I will cut the measurements in half so that if I fail I will not waste so much of the ingredients. Take care
You can try
@@MissLingsKitchen Baking powder or baking soda will have no effect at all. Yeast is important as I have tried. Adding a little lye water and baking soda after the dough mix has risen is best. Sieving the batter before adding yeast is best to even out air and consistency. If batter is risen fully enough, the strand will be hiher, firmer and more consistent.
How long would it last after you made it. What’s the best way to store the rice cake?
maknyuzzz👌👌👌👌👌
I noticed this recipe and it seems similar to the Cantonese style steamed rice cake available in shops in San Francisco. The difference between the two sorts, in SF they add very soft, cooked, white rice to the mixture before steaming it. The finished product is with scattered rice grains is attractive as well as tasty. And the flavor has a light almond taste.
Like it with coffee for snack or breakfast..keep safe always kabayan.
These bring back so much nostalgia from the chinese restaurant by the chuck e cheese in pearl city
So simple,easy to make and yummy as well. Big Thanks ❤️ More Power and Good Health!
Guesstimate, that's how most of the wonderful cook I know cook😂🤣🤣. They can't tell u measurements but it always comes out great.
Hi thanks for sharing! Did u mix the boiling sugar water into flour mix or you waited till it was only warm and then poured into flour mixture?
Add in during still hot
Thank you for sharing such a yummy recipe.🌹
Can this be made savory? Or as a binder for a turnip cake?
可以做成咸味吗？ 还是作为萝卜糕的粘合剂？
Kěyǐ zuò chéng xián wèi ma? Háishì zuòwéi luóbo gāo de nián hé jì?
Are you using water while it’s hot?
Got it. It means : 2 1/4 rice flour + 1 1/4 cup water
Looks delicious I want to make it
Good and I like your video and fully support you., Thank you and be safe.
maaf itu larutan air gula di tuang dalam keadaan panas apa sdh dingin ?
I am trying to do it now and I think it’s too much water . We will see after it’s finish . I will post my result .
How is it
How did it turn out?
@@buzztime9350 hi, I've tried this recipe n it doesn't work for me. I have however watched similar video from another CZcamsr, mama Cheung and four attempts so far and it worked wonderfully!
so,its has been 8 months now, too much water still?
@@thecommentator531 hahaha
Yummmyyy
Simple and great recipe. I made it today... the results came out so best. Thank you so much for your sharing.
Do you add in the sugar water when it's hot or have to wait until it's cool?
@@Aam2008muiI keep the sugar water to cool for 25 mins …then mix into the flour mixture. When flour mixture completely cool already… then added in the yeast mixture.
@@cimeiloo6198 oh ok. And how much water did you add to the yeast? Is it warm or cold water? Are u using instant yeast?
@@Aam2008mui I follow Miss Ling recipe, mix’s 1 tsp of instant yeast with 2 tbs room temperature water.
@@cimeiloo6198 ok, thanks!
Can I use honey?
Nice one .I love rice cake
Enjoy!
@@MissLingsKitchen I love this
Hmm..no mention of the kind of yeast and the container size. And when you say steam until cooked, would that be like half an hour? Or do I have to take a peek every few minutes to check if it is done?
If water is steaming put it in… should take 20 mins and don’t open the lid!
@@bambinal1437 Thank you but what about the container size and the kind of yeast, instant yeast?
Yummy yummy😋😋 terima kasih kongsi resepi
Look so yummy and and recipe, thanks for sharing your video, new friend here, please stay connected 🙏
Akhirnya jumpa resepi kek beras cina slalu jumpa org Chinese je jual
Than you for the step by step. Is it ok to use glass container for steaming or best to use aluminum?
Aluminium
Is sugar liquid need in warm to put on rice liquid??
Yes
Super
Hello, how long do you normally steam this please? Thanks!
45 to 50 minutes, check with chop stick, nothing stick at chop stick means already cooked
@@MissLingsKitchen thank you!
Hi, I would like to try half portion. Is that the yeast and others ingredients have to reduce half?
yes
@@MissLingsKitchen The top got a lot of hole like honey comb. But the bottom part not much. Pls correct me. Tq
Definitely try this... Easy.
must the bioiled sugar water cool down then can mix with rice flour thank you.
Slightly warm then can mix with rice flour
Good guide
Best recipe ever in CZcams!!
what is the yield? What size is the cake pan?
I tried it today and follow step by step instructions and measurements but it became flat. Why?
Thank you for this revipe
This is so delicious, I always eat this for tea time when I was in Singapore.
I made it today, follow each steps as stated, it didnt came out as on your picture. The cake was flat, the flour sited down in my baking container
Same, I have tried n times for over 7 years but never got this structure
@@appleinyoureyes6981 Same !! Thats why im always reading the comments section before i do it.. Waste of time and money.
Was your sugar water hot when you poured to the flour mixture
Important steps : Before mixing the instant yeast to the rice flour and water, make the yeast rise with a bit of warm water (about 38°C) and a tsp of sugar. Let it sit for 20 minutes. Add it to the flour mixture.
2) Start the oven for 3-5 minutes to warm it, especially if your room temperature is cold.
Boil a pot of water. Place it in the oven, under the preparation. Close the door and let the mixture rise for 3 hours.
Rice flour is not very fine, is it ok? Or maybe there is another type of rice flour? Is it ok to use the one that is not very fine in texture? Thanks
Mahalo for this recipe!!!!!
Can I use any type of oil here?
Where can I find the recipies?
We don't have white sugar can i use brown sugar
can
Is that glutinous rice flour?
No. Rice flour
@@MissLingsKitchen Thanks. Definitely want to try this.
look so yummy tq..👍👍👍
Came out yellow/brownish ???
The result I have is not the same. The crumbs (verticle holes) is very fine, the color is not as white and the cake is not so translucent. Can you advise how can i improve? Thanks
I guess you need more water, so that it won't be so dense.
Hope u can explain in terms of numbers of cup/s
Covid-19 Circuit Breaker along with a CNA tv program on cooking oils has discouraged me from buying cooked food and snacks. Your recipe popped up at the right time for a simple snack. Was that instant yeast if not, what type did you use?
l use instant yeast
@@MissLingsKitchen On that topic, I have "Bread Machine" yeast. Would that work as well?
@@buzztime9350 yes. It’s the same thing.
@@catfish5272 Great! Thanks!
我觉得是一种方式和其他一些问题进行深入了解一下自己对
I'd tried but failed and was advised to get the rice flour written in red @ 3 elephants 水磨粘米粉 yet i still failed. It came out like starch. Can anyone help?
Do you set aside the mixture for at least 2 hours or till a lot of small bubble appear on the top of mixture?
Why need salt?
oil for way?
请问你的糖水煮滚后立刻倒入面液?
👍🏻👍🏻👍🏻
Do I need for the boiled sugar to cool down before I mix it to the flour
I think the flour mixture will cool it down a bit, but if it's still too hot it might kill the yeast so just cool it down a bit. If it's warm to touch it should be the perfect temperature.
@@sabrinauch6108 This cake needs warm water so let it cool down a bit after boil (that's why the sugar is cooked to get sugar syrup and warm temperature) the goal is to keep the cake soft after it's cold
rice flour package saying 500g?
Berapa lama itu bisa bertahan? Apa cepat basi?
What did you put in the flour it’s hot or cold sugar? Thank you!
Kimphung Nguyen It’s not my recipe, but it looks like the sugar/water syrup is hot based on the steam while pouring it in. Hope this helps. 😉
Kimphung Nguyen -not hot melted sugar, becos the rice floor will cook, but I think cool it a bit, yet warm enough for the yeast to rise.
Mantaappp
good idea..but i think u use too much waterr..😅
Can i substitute the yeast with baking powder instead?
l don't think so
Thank you 💖
i was eating some rice cakes while watching this
Would glutinous rice flour work, too? Thanks.
l don't think
เหมือนหนมปำบ้านเราเลย
I tried 2 times making this accordingly but still failed.. not sure why even I steam for 1.5hrs and not the same as per the final outcome from video
Perhaps you miss any steps? Hope you succeed next time!😉😉
So do I
@@MissLingsKitchen i followed every steps but still the same. could it be the type of yeast? I used instant yeast
@@jeany0624 you can try sugar tolerance yeast, because too much sugar can take very long time to rise. I haven't tried I saw some recipe use sugar tolerance yeast.
Sugar water must be cooled down. Steam for 40 minutes
300ML of air? how?
Hi. How long did it steam for? :o) x
1 hour
@@MissLingsKitchen Thankyou :o) x
Steam for how
long? Roughly how long is cook?
roughly 11/2 hour or check with chop stick in the middle. Nothing stick on chop stick mean already cook
roughly 11/2 hour or check with chop stick in the middle. Nothing stick on chop stick mean already cook
Hi, it's 1h30min or 30min???
Nigel Tat Wai I tried 30min and 90min. 90min seems to be better.
Thank you it help me to understand you measurements.
Miss Ling 请问煮了的糖水是热热倒进还是待冷倒进粉里?
冷和热都可以哦
请问我两个都有做过就是糖水凉和烧倒入粉里，过后才放酵母，也失败，就是凉糖水的蒸出来硬的糕，烧糖水没有发酵，糕没有像蜜蜂巢😒
@@user-lf2yn7lp7l 热的倒进去.再冷后放酵毌.酵母遇热水会死，
@@user-lf2yn7lp7l 多看其他视频
樂樂，我也有看其他的视频，也说用冷或热水都可以，等发酵差不多2小时也没看到泡泡，蒸出来不是硬就是软，口道是有酸味
Bun, itu loyang nya di oles minyak apa ngga ??
Minyak masak
@@MissLingsKitchen thanks bunda
Nice
I don’t have yeast. Can use baking powder?
never try
👍👍👍🌹🌹🌹
Substitute for caster sugar?
Use ordinary sugar
@@MissLingsKitchen powder sugar is that okay?
300ml air, where do i get it?? lol
Ingredients:
280gm rice flour + 300mls water
150gm sugar + 300mls water
1tsp yeast
1/2 tsp salt
1/2 tbsp oil
Air is water in bahasa Indonesia , lol 😂
The picture you use is not the same as the one you steamed.
Do you grease or oil the pan? TY!
oil the pan
Hi...I am Koes from Jakarta. I did enjoy to eat n make this *apem in Ind*. But with the such of ingredients in this video you use sugar 150gr for 280gr rice flavour...is it sweet enough for the result? The recipe I used to cook 180gr sugar for 280gr rice flavour. Wud you advise please .... Since I need to make less than ...
I mean I'd like to make the *smaller one*.
lt is already too sweet for me because l make every dessert will reduce sugar. lf you want more sugar, can add more
i got mistake to follow,i shouldnt use yeast...taste like sour
What oil do you use?
Cooking oil
Kue apem ya? Nice
ขอบคุณมากค่ะ
👌🏼👍🏼❤️🌺❤️🌺❤️🌺👌🏼👍🏼
Love this kueh! Saving this to make one day :D Have subscribed to you too.
Maksih ada bahasa Indonesia nya ..kita bs understand to leaning 🙏
I'll try this👍
Thank you so much
👍👍👍👍👍♥️😘
Phew! Good thing there’s no rice cake family guy references here!
It's because this is one of the rice cakes people actually like.
Ahhhhhhhhh
Ahhhhhh
Ahhhhhhhhhhh!
Thank you ms ling...
I would try this, looks easy and so yummy😊❤️
Hi..i tried but it does not hav 2 layer n spongy ...a bit hard...taste was fine...
Cold water or hot????
l just pour to the mixture. It will become warm mixture
I been craving that looks yummy 😋 will make it soon thank you for sharing your recipe 😊