Chinese white honeycomb cake recipe - bak tong goh 36h

Name: Chinese white honeycomb cake recipe - bak tong goh 36h
Ingredients: (A) Starter; 55 g rice flour; 1/2 teaspoons sugar; 125 ml boiling water (measure after boiling); 2 teaspoons Chinese sweet wine yeast biscuit (crushed into powder), or ½ teaspoon yeast; (B) Rice flour mixture; 175 g rice flour; 50 g wheat starch; 250 ml water; Day 2: 2pm; (C) Sugar syrup; 180 g sugar (original proportion is 300gm); 1 tablespoon egg white; Day 2: 11pm; Final rice batter; Day 3: 11am; Steaming; 1 teaspoon oil

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Day 1 : Put rice flour and sugar into a bowl. Pour half the boiling water into rice flour and stir. Pour the balance in and stir. Leave to cool down. Put in...

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Ingredients

(A) Starter
55 g rice flour
1/2 teaspoons sugar
125 ml boiling water (measure after boiling)
2 teaspoons Chinese sweet wine yeast biscuit (crushed into powder), or ½ teaspoon yeast
(B) Rice flour mixture
175 g rice flour
50 g wheat starch
250 ml water
Day 2: 2pm
(C) Sugar syrup
180 g sugar (original proportion is 300gm)
1 tablespoon egg white
Day 2: 11pm
Final rice batter
Day 3: 11am
Steaming
1 teaspoon oil