Steamed Sponge Cake (Bak Tong Gou)

Directions

1. In a small pan or microwave, heat up the coconut milk until just lukewarm to touch (~100°F)/ Then sprinkle the yeast into it, give it a quick stir, and let it sit for 10-15 minutes, until the yeast starts to bubble.
2. In a pan, mix the rice flour, water, sugar, and salt together. Whisk it briefly until it comes together, then place it over medium-low heat for 3-5 minutes. The mixture will thicken into a runny paste. Remove it from the heat when it starts to steam, and let it cool to room temperature. Don’t let it boil.
3. When the rice flour batter has cooled down, transfer it into a bowl. Add the yeast mixture to it and give it a quick stir. Let it sit, covered, for an hour to proof. It won’t quite double in size like a bread dough would, but it should be bubbly and have expanded slightly.
4. Ready a steamer to cook the cake. If you don’t have a dedicated steamer, you could keep a pot of water on a rolling boil, and put a rack or stand on it that rises up at least 1 inch above the water. Oil the sides of your cake tin well. (I like using a 6-inch cake tin so the cake ends up taller.) Give the cake batter a quick stir, then pour it through a sieve into the cake tin. Cover the cake tin with a layer of aluminium foil, and steam it on high heat for 20-25 minutes. The cake is done when a skewer poked through the middle of it comes out clean.
5. When done, let the cake cool for around 10 minutes, then remove it from the cake tin. If the cake sticks, you can ease the edges out by gently tugging on it. Slice the cake into 6-8 pieces, and serve! I find it’s at its best when still slightly warm.