白糖糕 | 成品雪白、不含酸味，有的是满满的古早味 | Easy Chinese Steamed White Sugar Rice Cake 

这白糖糕 ，雪白晶亮 ，软糯Q弹 ，美得让我想起了小时候 ，居家邻近的糕点专卖店 。 五六月的天气 ，艳阳高照 ，热得让人失去正常的胃口 ，有这冰冰涼凉的白糖糕 ，真好。 一口咬下去 ，滿嘴都是甜甜糯糯的米香 ，滿脑子都是兒童时美好的记忆 。 😋😋😋😋😋❤❤❤❤❤👍👍👍👍👍

很棒又漂亮白白的白糖糕👍

老师晚上好，谢谢您分享视频🥰😍👍👍👍💕💖

Wow... My best friend, Nice video... Beautiful place Enjoy watching this video... Have a nice day.

童年回忆，很本领做呀！😋😋👏👍💪一定要试

今天試做了，好成功，很好吃呀。我看了十幾個白糖糕視頻，覺得你做的最易學，份量準確，步驟又簡單易明，我會再試做其他的糕點，謝謝你

太好了.全家都喜欢吃.外面买的太甜.明天去买材料学做.谢谢老师今享.👍👍👍

My favourite dessert. It's was delicious .Thank you Mr Peter.

今天跟着做，换成黑糖，成功了也很好吃。谢谢分享。重要细节也帮助很多。

My favourite😘😘 Thanks Mr. Peter sharing this recipe😊

白糖糕 ， 我的最爱😊😊

感谢，成功了！好吃

雪白的白糖糕太香啦，想一口咬下去😋😋😋😁😁

试做了，非常成功，谢谢老师的食谱🥰

Hi Thanks for sharing your recipe yummy yummy 😊😊👍

跟住你的方法一次便成功！謝謝你！

Thanks sharing

我的最爱白糖糕～感谢分享喔！😋😋😋

今天做了非常的成功，谢谢你

THANKS Mr PETER COOKING SHOW ❤❤❤, LOOK YUMMY

看起来很好吃，简单，易明白。可以试试。🤤

Tq for sharing.

太好看你的视频，我学到了，谢谢你lo

Terima kasih Master Chef.. Pai Thang Kwa.. Atas balasan kamu yg bijak dan saksama.. Kita jaga kita dan kamu jaga Tu Tu yg handsome.. Kueh Pai Tgang, rasa,harum dan enak skali.. Terrrbaik dan hebat sekali.. Kam Sheah!

My favourite

讚！

多謝給我童年回憶的白糖膏😙記得小時候賣白糖膏的伯伯是逐層樓的叫賣,我縂是祈待的在家中等著美味的甜品到臨🥳😋

I love this cake...thank's for recepie

🙏南无阿弥陀佛。感恩。

Very good

好吃的白糖糕，谢谢分享👏🙏

Hallo Master Chef..kemarine malam sudah buat kueh ini ,sudah berjaya tetapi kueh ini sudah menukar nama jadi Bu Gie Kueh.. Ha.. Ha! Kam Sheah ToTo. ..gd job.. Mr Peter.

彼得先生和小弟你们好 我昨天做了，你教的白糖糕，真的很松软很香，谢谢你的食谱也谢谢分享。

我今天做了！跟足皮得德舅舅的步骤和分量。非常成功也很多纹路。之前跟别个youtuber 的方法，纹路只在下半部。不知道是不是没有放baking powder 的关系。 Anyway, thanks for the explanation on the impact of ingredients on yeast and the easy to follow recipe😊. 是用 rice flour, 不是糯米粉哦。

Hari 5.1.23 ,Hari Chap Goh Me, pagi Pai Tong Kaw ,sudah makan habis oleh Tua Pek Kong.. Pek Kong Said.. Up down very good.. Ok.

我在廣州，廣州酒樓學的加蛋白真的非常好吃

Hallo Master Chef. Recipi bagus dan paling lengkap, bahan tambahan kamu ialah Baking Powder 1.spoon ..lihat di dalam kueh Pai Thang Kaw, di dalam ada sarang tebuan.. Gd job.. Nice.. Nice.. Nice, Kam Sheah. !

Hi Mr Peter, i made this cake today, followed every steps given, but it turned out to be soured and soggy. Could be the rice flour (Jati pure rice flour)that i used? Please advice, thank you.

Trimakasih resepnya🙏

很Q弹的“白糖糕” 内部结构很像一丝丝的鱼翅，很漂亮！ 嘟嘟快来尝尝舅舅的杰作！ 谢谢舅舅的分享！ 👍

不加白糖可以吗？谢谢

Peter老师，你可以教我们做年糕吗？ 感谢🙏您！

謝謝你教我們做利高你的做法簡單又容易不囉唆謝謝然後教我們怎麼做綠豆糕小叔我吃個綠豆糕幾十年了都沒有吃過綠豆糕這裡也沒有綠豆糕請教我怎麼教我們怎麼做謝謝

Master Chef.. Pai Tang Kwa kamu saya bagi 100 makah kerana di dalam ada sarang tebuan, masuk dan susah nak keluar.. tebuan itu.. Melawak kita nampak muda 10 tahun ya.. Kam Sheah, Mr Peter dan Tu. Tu yg handsome.. Gd job. !

Jay mr peter thank you for your the most super delicious yummy Recipe and thank you for your beautiful video 🌹🔴🔴🌺🌹🌹♦️🍁🍁💐💐🟨🟨🟨💗💗💗🟧🟧💞💞🍂🎈🎈🎈🎈🍁🍁🍁🌿🌿🌿🌸🌸🌸🌸💗🟧💗🟨💐💐💐💐💗💞🍂🍂🎈🍁🍁🍁💌💌🎋🌸♦️🌿🌿🌸🪸🪸🪸🪸🟥❤️❤️🌹🌹🌺🌺🌻🌻🥰💕💕💕💕😘😘♥️💓💓💓🌷🌷🌼🔴🔴🌺🌺🌹🌹♦️♦️♦️🌸🌸🥰🥰🥰🥰🥰🥰🥰😘😘😘😘😍😍😍😍😍😍😍😍

請問預熱蒸盤的作用是什么呢？

❤❤❤❤❤❤

試做了，很成功，謝謝老師！我想做這食譜兩份量一盤，請問蒸糕大約需要多長時間？謝謝！

Mr. Peter. Thanks for showing how to make this cake 😋. Wonder if I can use brown sugar instead of the white ones. Thanks 🙏.

昨天看到你的视频,立刻做了这个白糖糕. 成绩非常理想. 感恩你! 请问，粉加水白的温度是室温吗？还是要加热熟？

等家里的粽子吃完了马上安排做白糖糕

To save everyone that can't understand the dialect he is speaking nor read chinese. Don"t waste your time and money by making this without reading this first. The video says glutinous rice flour, then in the description it says rice flour. I made it based on the video. In the video it also has 3 ingredients ( baking powder, vegetable oil and salt) which are not even listed in the description. So, I figured if the description is missing 3 ingredients then I better follow the video. Let me tell you it is not glutinous rice flour (sticky rice flour). I think it's supposed to be rice flour. So I am remaking it now and it will fermenting for 2 hours. So I hope it will come out correctly the second time around making it with the rice flour. I tasted first results when I used the glutinous rice flour and the sugar amount and fermentation time seems correct, because the flavor of my sticky, messy, mochi like concoction tasted like what a fermented honeycomb rice cake should taste like. That is the only reason why I will give it a go again but this second time around I will follow the video but use rice flour instead of the glutinous rice flour. I try to wipe some oil on my knife to slice up the Rice cakes, then dipped it into eggs and pan fried it like you would do to a nian gao (Chinese new year cake) to salvage this sticky mess. Frying it helped make it less sticky, but it's not nian go and it's not a honeycomb rice cake either , but everuone had a taste and no longer want anymore. So, I will let you know once 2 hours of fermentation has passed, I will steam it, let it cool off, the post again my results with the rice flour.

舅舅可以分享紫薯白糖糕吗？😊😊

Peter老师您好， 白糖糕確是很好吃👍 外面卖的白糖糕，价格很贵。 老师，假如我改用赤砂糖代替白糖可以吗？ 谢谢🙏！

Peter 舅舅 我今天是第4次做这个甜品 卖相一样是那么棒 朋友也说很好吃 我个人觉得有些涩涩的口感 会是 baking powder 的问题吗？

如果用蔗糖会影响成品吗？谢谢分享

请问您是用什么牌子的粘米粉？大马粘米粉的牌子有很多，不同的牌子蒸出来的效果也是有差异的。谢谢您！

我可以用白冰糖吗？一样沙糖份量吗？

老师请问一下.小苏打是泡打粉吗？

老师，我今天根着试做了….味道很好也很漂亮雪白….可是有点黏手….请问是为什么吗？

Can I use brown sugar? If yes, same amount of sugar?

請問為何要加班蘭葉？不加可以嗎？

請问米粉是什么牌子？谢谢。

Mr Peter你好，请问这白糖糕的糖份可以多加吗？那发酵温度一定要在30度左右吗？如果我这天气20多度左右怎么办呢😅？

请问(b)材料 水220是克还是ml？

Glutinous rice flour or plain rice flour ?

请问Peter 舅舅，可以不要放泡打粉吗？

看到撕開班蘭葉的手上老人斑應該是令堂的手吧⋯⋯

为何冷却后表面还是湿湿？我是用三象牌粘米粉，是锅盖滴水或粉问题呢

如果4 吋圓形模， 請問材料多少？

為什麼做出來的白糖糕中層會硬的呢？

可以不放泡打粉吗？

天主竟这样爱了世界，甚至赐下了自己的独生子，使凡信他的人不至丧亡，反而获得永生 若望福音 3:16 ❤️ ✝️ 耶稣爱你 ❤️ 耶稣为你而死

Mr Peter想问你一下为什么我做出来的白糖糕不是白色的原因是不是酵母的问题呢

为啥我做出来的白糖糕颜色发黄一点都不白呢?

班兰叶是什么东西，一定要放吗？

Well I tried it a second time with the rice flour instead of the glutinous (sticky) rice flour. I guess I can master making croissants, puff pastry, egg tart flaky dough but can't master a simple recipe like this. It didn't work out for me. I was able to get the honeycomb structure but it was not light but heavy. Don't want to waste any more time and money on this recipe.

នំបា"តាំងគេាលនេះរូបមន្តរបស់ចិនល្អណាស់សូមអគុណ

记得以前妈妈做的是有加点红色使米糕更漂亮，不知是怎么做的。

Add baking powder will make the rice pudding brownish

我发现掌厨的(舅舅)不止一个人，有时是年轻人的手，有时是位长辈的手。😁

蜂窝膏

Thanks for sharing your recipe, Mr Peter. I tried the recipe, but sadly the cake didn’t have any honeycomb texture at the bottom of it. Do you know what causes such a failure? Kindly advise. Thanks!

เคยกินนานมากๆแล้วค่ะแต่ไม่ประทับใจ.สูตรของคุณลุงปีเตอร์น่าจะอร่อยกว่านุ่มกว่าและหอมกว่าค่ะ

不够柔.弹性不足.生熟䊢大熟.,水份略不够.