white sugar cakes

How to Make Classic White Sugar Cakes: A Simple Guide

White sugar cakes, or *tangao*, are beloved for their crispy exteriors and soft, sweet centers. Here’s a basic recipe to recreate this treat at home.

Ingredients: 200g glutinous rice flour, 150g all-purpose flour, 300ml warm water, 30g granulated sugar, 1 tsp baking powder, 1 tsp yeast, and oil for frying.

Steps:

1. Prepare the batter: Mix flours, yeast, baking powder, and sugar in a bowl. Gradually add warm water, stirring until smooth. Let it rest for 30 minutes until slightly frothy.

2. Shape the cakes: Pour the batter into a greased mold, filling halfway. Steam for 15 minutes until set, then let it cool. Cut into small squares or rectangles.

3. Fry to perfection: Heat oil in a wok over medium heat. Fry the cakes until golden brown and puffed, about 2-3 minutes per side. Drain excess oil on paper towels.

4. Serve: While still warm, roll the cakes in extra granulated sugar or drizzle with honey for extra sweetness.

Tips: For a chewier texture, replace half the all-purpose flour with glutinous rice flour. Adjust sugar to taste, and ensure oil is hot enough for a crispy crust. Enjoy these delightful cakes as a snack or dessert!