Steamed White Sugar Cake Recipe

Steamed White Sugar Cake (Bai Tang Gao) is a traditional Cantonese rice cake with a delicate sweetness and a uniquely soft, springy texture. Made with just a handful of simple ingredients, this classic steamed treat has been enjoyed for generations throughout Southern China and Hong Kong.

If you’ve ever spotted White Sugar Cake at a Cantonese bakery, tea house, or dim sum restaurant, you may have wondered how such a simple recipe can produce such a distinctive texture. Unlike rich Western-style cakes, White Sugar Cake is light, refreshing, and pleasantly chewy, making it a favorite for breakfast, afternoon tea, or dessert.

While the ingredient list is surprisingly simple, the technique is what makes this cake special. With a little patience and proper fermentation, you can create a cake that’s beautifully airy and full of character.

In this recipe, I’ll show you exactly how to make Steamed White Sugar Cake (Bai Tang Gao) at home, including how to properly ferment the batter and avoid the most common mistakes for the best results.

What Is White Sugar Cake?

White Sugar Cake, known as Bai Tang Gao (白糖糕) in Chinese, is a traditional Cantonese steamed rice cake made with rice flour, sugar, water, and yeast. It is popular throughout Southern China and Hong Kong and is often enjoyed as a snack, light dessert, or alongside a cup of tea.

One of the reasons White Sugar Cake has remained popular for generations is its simplicity. The flavor is mildly sweet, allowing its unique texture to take center stage. Soft, bouncy, and slightly chewy, it’s a comforting treat that’s easy to enjoy any time of day.

Today, White Sugar Cake can often be found at Cantonese bakeries, traditional tea houses, and dim sum restaurants, where it continues to be a beloved part of Cantonese cuisine.

Why Does White Sugar Cake Have a Honeycomb Texture?

The signature honeycomb texture comes from fermentation.

When yeast is added to the batter, it begins consuming sugar and producing carbon dioxide. As the gas becomes trapped in the batter, tiny air pockets develop throughout the mixture.

During steaming, those air pockets expand and set, creating the characteristic network of holes found inside a properly made White Sugar Cake.

This is why fermentation is such an important step. If the batter doesn’t develop enough bubbles before steaming, the finished cake may turn out dense rather than light and airy.

The baking powder added just before steaming provides a final boost of lift, helping create an even more delicate texture.

What Does White Sugar Cake Taste Like?

White Sugar Cake has a delicate sweetness and a wonderfully light texture. It’s soft, springy, and slightly chewy, with a subtle fermented aroma that gives it its distinctive character.

Unlike rich Western cakes, White Sugar Cake is not overly sweet or heavy. Its simple flavor pairs beautifully with tea and makes it a refreshing dessert or snack any time of day.

Let’s Talk Ingredients

Rice flour gives White Sugar Cake its signature soft and slightly chewy texture. Be sure to use regular rice flour, not glutinous rice flour.

Sugar adds sweetness and helps feed the yeast during fermentation.

Active dry yeast creates the bubbles that give the cake its light, airy structure.

Baking powder is added just before steaming to provide an extra boost of lift.

Water hydrates the rice flour and activates the yeast. Warm water is used for proofing, while room-temperature water is used for the batter.

Avocado oil lightly coats the pan to prevent sticking and makes unmolding easier.

Step-by-Step: Let’s Cook

Serves: 8
Prep Time: 30 minutes
Rest Time: 1 hour 15 minutes
Cook Time: 25 minutes

Step 1: Proof the Yeast

Combine the warm water, yeast, and sugar. Let the mixture sit for about 10 minutes until foamy.

Tip: Foamy yeast confirms that the yeast is alive and active. If no foam develops, the yeast may have expired, or the water may have been too hot.

Step 2: Make the Rice Flour Mixture

Whisk together the rice flour and water until smooth.

Tip: A smooth batter helps create an even texture throughout the finished cake.

Step 3: Make the Sugar Syrup

Heat the water and sugar until fully dissolved and boiling.

Tip: Dissolving the sugar first ensures it incorporates evenly into the batter.

Step 4: Combine the Batter

Slowly whisk the hot sugar syrup into the rice flour mixture until smooth.

Tip: Combining the ingredients gradually helps prevent lumps.

Step 5: Add the Yeast

Once the batter cools to about 100°F, stir in the proofed yeast.

Tip: A batter that is too hot can kill the yeast and prevent fermentation.

Step 6: Ferment the Batter

Cover the batter and place it in a warm environment for about 1 hour.

Tip: Fermentation creates the bubbles responsible for the cake’s honeycomb texture.

Step 7: Prepare the Pan

Brush a heatproof pan with avocado oil.

Tip: A lightly greased pan helps the cake release cleanly after steaming.

Step 8: Add the Baking Powder

Whisk the baking powder into the fermented batter.

Tip: Baking powder gives the cake an extra boost of lift during steaming.

Step 9: Steam the Cake

Steam over high heat for 25 minutes.

Tip: Strong, steady steam helps the cake rise evenly and develop its airy structure.

Step 10: Cool and Serve

Allow the cake to rest before removing it from the pan.

Tip: Cooling helps the cake firm up and makes slicing easier.

Common Mistakes When Making White Sugar Cake

Using water that’s too hot: Hot water can kill the yeast and prevent proper fermentation.

Using glutinous rice flour: Regular rice flour is required for the correct texture.

Under-fermenting the batter: Without enough bubbles, the cake will turn out dense rather than airy.

Weak steam: Strong, steady steam helps the cake rise properly.

Uncovering too soon: Let the cake rest briefly after steaming to help it hold its structure.

Frequently Asked Questions

Can I use glutinous rice flour?
No. Regular rice flour is essential for the proper texture.

Why didn’t my cake develop holes?
The batter likely didn’t ferment long enough, or the yeast was inactive.

Why is my cake dense?
Insufficient fermentation is usually the cause.

Can I make White Sugar Cake ahead of time?
Yes. Store it in an airtight container and reheat by steaming before serving.

Can I skip the baking powder?
Yes, but the cake may not be quite as light and airy.