White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa)



- 2 cups water , divided- 2 tsp active dry yeast- 2 cups rice flour- 1 cup sugar- 1/4 tsp vegetable oil , for oiling the cake pan


PROOFING THE YEAST1. Transfer 1/4 cup water to a cup or bowl. Microwave the water on High power for 10 seconds. (Water temperature should be 100-110 F (38-43 C)). Add the active dry yeast along with 1/2 tsp sugar. Stir to moisten the yeast. Let the mixture rest for 10 minutes or until foamy.MAKING THE BATTER1. Transfer the rice flour into a medium bowl. Add 3/4 cup water and combine together until smooth. (The mixture will be thick.)2. Add sugar to the remaining 1 cup water and combine together. Microwave the mixture on High powder for 45 seconds. Stir together dissolving the sugar. (Liquid temperature should be 100-110 F (38-43 C)).3. Add the yeast and sugar mixtures to the rice flour mixture. Stir the batter, combining all ingredients well. Cover the batter bowl with plastic wrap. Transfer the bowl into a microwave or oven. Place 2 cups boiling water next to the bowl to generate heat. Close the door and let the batter rest for 1 1/2 - 2 hours or until large bubbles form on the surface. Stir the batter again, mixing well.STEAMING THE CAKE1. Coat the inside of a 9 inch round cake pan with vegetable oil. Place the cake pan inside the steamer tray. Fill a steamer basin halfway with water. Cover and bring to a rapid boil over High heat.2. Reduce the heat to Medium. Add the steamer tray with the cake pan. Stir the batter a few more times and then pour into the cake pan. Skim off any large bubbles from the top of the batter.3. Wrap a kitchen towel around the lid and place the lid on the steamer. Steam the cake for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the cake and it should not have any wet batter sticking to it.4. Turn off the heat and let the cake rest in the steamer (lid off) for 10 minutes.5. Remove the cake from the steamer and let cool on the counter for another 10 minutes.

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