Directions:
- Combine the Sponge Dough ingredients in a small bowl and let proof, cover, in a warm place for about an hour.
- Place the 75g rice flour in a mixing bowl. Bring the 175ml water, sugar and salt to a boil in a saucepan and let sugar dissolve. Pour slowly into the rice flour, at the same time stirring to mix in well. Let cool.
- Add Main Batter to Sponge Dough and let proof in a warm place until the surface is full of tiny bubbles and there is a sweet yeasty smell emanating from the batter.
- Lightly oil the surface of a 15cm pan.
- Pour batter into the pan. Steam over high heat for about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.74 Kcal (3097 kJ) | ||
| Calories from fat | 29.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Sodium | 190.66mg | 8% | |
| Potassium | 140.82mg | 3% | |
| Total Carbs | 170.6g | 57% | |
| Sugars | 90.06g | 360% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 6.72g | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 187.04 Kcal (783 kJ) | ||
| Calories from fat | 7.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 5% | |
|---|---|---|---|
| Sodium | 48.21mg | 8% | |
| Potassium | 35.61mg | 3% | |
| Total Carbs | 43.14g | 57% | |
| Sugars | 22.77g | 360% | |
| Dietary Fiber | 0.56g | 9% | |
| Protein | 1.7g | 13% | |
| Calcium | 8.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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