How to make Pandan White Sugar Sponge Cake QQ的班蘭白糖糕（倫教糕) Bak Tong Gou Easy Recipe

班蘭白糖糕 Pandan Bak Tong Gou

♦️(Recipe 食譜)

▶️ Mixture A - Sugar 白糖 140g - Water 清水 350ml (Mix & cook till dissolved, leave cool) (攪拌A 煮至溶解後放涼)

▶️ Mixture B - Rice flour 粘米粉 300g - Water 清水 300ml - Small Pandan leaves 小班蘭葉 15 pcs (Blend water & Pandan leaves) (Then, extract 300ml Pandan juice) (攪打清水和香蘭葉，提取300ml 班蘭汁)

▶️ Mixture C - Water 清水 1 tbsp - Yeast 酵母 1 tsp (Stir evenly & leave to ferment for 90 minutes) (攪拌均勻放邊發酵90分鐘)

▶️ Other 其它 - Cooking oil 食油 1/2 tsp

Instructions: 1. Add Mixture A, B & C together and mix well. 2. Cover and let it leave to ferment for 90 minutes. 3. Add 1/2 tsp oil to the mixture. 4. Preheat 8 inches oil greased mould for 5 minutes. 5. Stir lightly before pour into the mould. 6. Cover with aluminium foil and steam over high heat for 30 minutes.

製作方法： 1. 將A, B和C添加在一起並攪拌均勻。 2. 蓋上後，放邊發酵90分鐘。 3. 加入1/2茶匙食油。 4. 將8英寸模具塗上食油預熱5分鐘。 5. 輕輕攪拌麵糊，然後倒入模具中。 6. 蓋上錫紙大火蒸30分鐘。