White Sugar Lunjiao Cake
A signature local pastry from the Lingnan region of Guangdong, prized for its crystal-clear snow-white appearance and its smooth, soft, and refreshing texture. It is often hailed as the "Finest Cake of Lingnan."
Ingredients
rice flour
300 g
wheat starch
100 g
yeast (mix with 1 tsp warm water)
2 tsp
sugar
200 g
water
200 ml
Instructions
1
Step 1
First, combine the rice flour, wheat starch and sugar, and mix with water to form a smooth, lump-free batter.
2
Step 2
Mix the yeast with 1 tsp of warm water.
3
Step 3
Then cook the batter over low heat until it becomes a paste, stirring constantly. Once done, allow it to cool, then sift through a sieve to remove any lumps.
4
Step 4
Stir the yeast water into the cooled cooked batter, pour into an oiled dish, and let it ferment at 30°C for 1.5 hours.
5
Step 5
Finally, steam over high heat for 25 minutes. Let cool before removing from the dish, and serve.
