White Sugar Sponge

White Sugar Sponge is actually "Pak Tong Koh", you have to read it in Cantonese. Wanted to attempt this little snack but the recipes that I read were really complicated and you have to do the fermentation for 6 - 8 hours. Phew! A long waiting time!
However, I saw this recipe from Christine in Cookery Family and hence I decided to try it today. In her recipe she cooked the rice flour, sugar and water together thus the fermentation process is greatly reduced. It took me nearly 2 hours to complete the whole process and send it for steaming.
Thank you Christine for such a swift and wonderful recipe!



Ingredients:
A) 170g sieved rice flour
130 - 150g castor sugar
360ml water
B) 3/4 tsp instant yeast
1 tbsp warm water

Method:
1. Mix (B) and leave aside for 10 minutes for use later
2. Mix (A) together well and cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). Sieve this mixture into a big mixing bowl and cooled it in a basin of water.
3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.
4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.
5. Cut into serving pieces when cool.

Notes:
I used 130g sugar for this "koh" and it is not too sweet. However, you may want to use 150g sugar if you like it sweeter.