Ginger Brown Sugar Steamed Cake薑汁紅糖糕
A traditional Cantonese steamed cake, featuring the warm, spicy notes of fresh ginger juice balanced with the deep sweetness of brown sugar. Its soft, slightly chewy texture makes it a comforting dessert.
01Ingredients
- 150g Brown Sugar
- 300ml Water
- 50g Fresh Ginger (for juice)
- 150g Rice Flour
- 50g Wheat Starch
- 1 teaspoon Baking Powder
- 1 tablespoon Vegetable Oil (for greasing mold)
Nutrition (per serving)238kcal
- Protein1.8g
- Carbs52.1g
- Fat2.1g
Fiber 0.5 gSodium 95 mg
02Steps
- Peel and grate the fresh ginger. Squeeze out the juice using a cheesecloth or a fine-mesh sieve. Set aside.
- In a saucepan, combine brown sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. Bring to a boil, then remove from heat and let it cool slightly.
- In a large bowl, whisk together rice flour, wheat starch, and baking powder.
- Gradually pour the slightly cooled brown sugar syrup into the dry ingredients, stirring continuously to form a smooth batter. Add the ginger juice and mix well.
- Lightly grease a 9-inch round or square heatproof dish/mold with vegetable oil.
- Pour the batter into the prepared mold. Place the mold into a preheated steamer. Steam over high heat for 30-40 minutes, or until a skewer inserted into the center comes out clean.
- Carefully remove the steamed cake from the steamer. Let it cool completely before slicing and serving.
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