Exclusive Brown Sugar Malay Cake

Name: Exclusive Brown Sugar Malay Cake
Yield: 4 servings
Cuisine: Snacks
Ingredients: 280 g Cassava starch; 400 g Flour; 540 g Hot water; 100 g brown sugar; 50 g white sugar; 6 g Yeast; 30 g Edible oil; 3 g Baking soda

A fermented steamed Malay cake leavened until airy, sweetened with brown sugar and built on tapioca starch for that signature springy, mochi-like golden crumb.

0 minNewMedium Snacks Steam Sweet & Fragrant

Instructions

1
Dissolve white sugar and brown sugar in hot water.
2
Wait until it cools to about 30 degrees, add the yeast, flour, and cassava starch, and stir until evenly mixed, then add the cooking oil and continue stirring.
3
Stir until it reaches a yogurt-like consistency, then strain two or three times to make a smooth paste.
4
Quietly cover with plastic wrap.
5
After it has fermented and become noticeably larger.
6
Add the melted baking soda and continue to stir evenly.
7
Brush oil on the container.
8
Pour in the batter and let it ferment again for twenty to thirty minutes.
9
Turn on the heat and steam for thirty minutes.
10
After steaming, brush a layer of oil on the surface and turn it upside down to cool.