Ginger Brown Sugar Steamed Cake 薑汁紅糖糕

A traditional Cantonese steamed cake, featuring the warm, spicy notes of fresh ginger juice balanced with the deep sweetness of brown sugar. Its soft, slightly chewy texture makes it a comforting dessert.

Nutrition (per serving)

Ingredients

• 150g Brown Sugar
• 300ml Water
• 50g Fresh Ginger (for juice)
• 150g Rice Flour
• 50g Wheat Starch
• 1 teaspoon Baking Powder
• 1 tablespoon Vegetable Oil (for greasing mold)

Steps

1. Peel and grate the fresh ginger. Squeeze out the juice using a cheesecloth or a fine-mesh sieve. Set aside.
2. In a saucepan, combine brown sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. Bring to a boil, then remove from heat and let it cool slightly.
3. In a large bowl, whisk together rice flour, wheat starch, and baking powder.
4. Gradually pour the slightly cooled brown sugar syrup into the dry ingredients, stirring continuously to form a smooth batter. Add the ginger juice and mix well.
5. Lightly grease a 9-inch round or square heatproof dish/mold with vegetable oil.
6. Pour the batter into the prepared mold. Place the mold into a preheated steamer. Steam over high heat for 30-40 minutes, or until a skewer inserted into the center comes out clean.
7. Carefully remove the steamed cake from the steamer. Let it cool completely before slicing and serving.

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