BAK TONG GOU 蒸白糖糕: 3 TIPS to Make the Best Steamed White Sugar Cake | Wally Cooks Everything

If you're making Bak Tong Gou (also called Bai Tong Goh) for the very first time, you don't want to miss this video.
Bak Tong Gou 蒸白糖糕 or White Sugar Cake is a Chinese steamed dessert that can be found in dim sum restaurants and Chinese specialty food shops.

This is one sweet treat I enjoyed as a kid growing up in NYC's Chinatown. Sadly I've been hearing it's slowly disappearing. Now that I'm halfway around the world I'm starting to get really nostalgic. So I'm making it a mission to make the best bak tong gou.

I've found many recipes for BTG and though all work, there are several things you have to look out for inside your own kitchen. BTG needs yeast and requires proper fermentation including the right steaming temperature. Get any of those things wrong and your BTG won't come out right.

In this video I'm going to show you 3 essential tips for making BTG with that nice honeycomb texture unique to BTG we all know and love.
---------------------------------------
►Ingredient List:

1¼ Cup Rice Flour (sifted)
3/4 Cup White Sugar
1 Teaspoon Instant Yeast
2 Tbsp 105°F to 110°F Water (add to activate yeast)
100 ml Room Temperature Water (mix with rice flour)
200ml Water (boil and add sugar to make sugar syrup)
1 Teaspoon Cooking Oil
2 Pandan Leaf (optional: add to sugar syrup)

►Full recipe: https://www.wallycookseverything.com/...

►Please support me and this channel: https://www.buymeacoffee.com/wallycooks
----------------------------------------
Website: https://www.wallycookseverything.com/
Facebook:   / wallycookseverything  
Instagram:   / wallycookseverything  
Twitter:   / wallycooks  
Pinterest:   / wallycookseverything