Brown Sugar Cake

Brown Sugar Cake WHERE DOES BROWN SUGAR CAKE COME FROM

Brown Sugar Cake is a specialty of and most closely associated with the Penghu Islands (archipelago actually) off the west coast of Taiwan. Though it seems the cake’s ancestry stretches back to Okinawa and the Japanese period, as explained by the Penghu National Scenic Area. I however have never been to Penghu. Luckily I didn’t have to go there to find the cake since the cake is also popular in Taiwan proper.

One other note is on flavoring agents. I’ve tried making this recipe with only vanilla, which works fine, but adding vanilla pudding mix—we used Bird’s Custard Powder.

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Ingredients

130 g. (4 ½ oz. or about 2/3 c. packed) brown sugar 2 T. honey ¼ c. of water

130 g. (4 ½ oz. /a scant 1 c.) of all purpose flour 35 g. (¼ c.) of rice flour 35 g. (¼ c.) of glutinous rice flour 2 t. baking powder 1 t. baking soda

3 eggs 1/2 c. milk

1/4 c. oil

Roasted white sesame seeds for topping

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In a bowl beat the eggs and mix in the milk, oil, and the cooled Sugar Syrup.

In a separate large bowl sift in the flour, rice flours, baking soda and baking powder. Whisk together to make sure they are mixed evenly.

Make a well in the center of the flour mixture, pour in the liquid ingredients. Whisk together until fully incorporated.

Let the batter rest for 20 minutes at temperature.

While the batter is resting line a 9 inch round or 8 inch square baking pan with parchment paper and get your steamer going.

After the 20 minute rest, pour the batter into the pan and place the pan in the hot steamer. Steam for 30 minutes over medium-high heat.

Take the pan out of the steamer, sprinkle the top with sesame seeds and let cool in the pan on a wire rack.

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