Many of us grow up eating white sugar sponge cake or bak tong gou as snacks. If you miss the taste now, thanks to My Kitchen 101, here is the recipe! Mind you, the ingredients are easy to get too.

【Ingredients for 400ml rice batter】

White rice - 150g

Water - 220ml

Granulated sugar - 70g

Salt - a quarter teaspoon

Instant yeast - half a teaspoon

【Directions】

1. Wash white rice for 3-4 times until water is completely clear.

2. Soak the rice in water and chill in fridge overnight or for 12 hours.

3. Drain the soaked rice.

4. Pour in 50-60ml of water and blend for 2-3 minutes on high speed until it becomes really fine.

5. In a small bowl, add 1 tablespoon of water and set it aside.

6. Dissolve sugar and salt in the remaining water over low heat. Stir until bubbles appear (water temperature about 70°C).

7. Pour the warm sugar syrup to rice batter.

8. Strain the rice batter and set it aside to cool down for 30 minutes to about 30°C.

9. Mix the instant yeast with the water in Step 5 until combine and pour into the cooled rice batter.

10. Let the batter proof for 3 hours in an oven. 

**You may place a cup of warm water beside it to speed up the process as warm water raises the temperature.

11. Grease a round mold (7inch, 18cm) carefully. Gently stir the rice batter again before pouring it into the mold.

12. Steam over medium high heat for 20 minutes.

Quite easy, isn't it? Remember to let the cake cool down before cutting it!

Photo source: My Kitchen 101

Cover photo: My Kitchen 101 || Thermomix