Chinese steamed cake by Cheryl Lam‎

- 280g rice flour
- 300ml water

- 300ml water
- 4-5 Pandan leaves (you may use less but no less than 3 otherwise may not be fragrant)
- 250g sugar (I used 180g because I don't like it too sweet)

C (mix this only after the A+B mixture has cooled down)
- 1 tsp instant yeast
- 3 tbsp lukewarm water

- vegetable oil (don't use olive oil. Use a light oil without flavor - I used corn oil). Allocate around half tbsp for adding to the final A+B mixture and a bit more for greasing the pan
- 8x8 (or similar sized) pan & steaming apparatus. I used a rectangular aluminum tray and wok to steam.

1. Mix A until there are no lumps. I used a hand whisk.
2. Put B into saucepan and bring to a boil or until all the sugar is melted. Remove the pandan leaves.
3. Put B into A while hot. Let the A+B mixture cool down to lukewarm.
4. Mix C together and pour into the A+B mixture (must be cooled otherwise the yeast will be killed). **UPDATE - leave it in a warm place for 1-2 hours until you see bubbles (fermentation). I only left it for 1 hour.
5. Stir in half tbsp (or estimate) vegetable oil into the mixture (didn't want the final product to be too dry. Next time I may omit this, or put less oil e.g. 1/2 tsp).
6. Grease the baking pan/ tray.
7. Pre-heat the tray by steaming it first - as long as it is hot (use your judgment on how long to steam).
8. Pour the mixture into the tray and steam for 20 mins. I used a wok to steam and steamed for 20 mins. The water was continuously boiling for 20mins.

A. You may insert a skewer to test - if it comes out clean it is done.
B. Don't worry if the top feels wet and oily (the oil comes of the surface!) - once it has cooled down it won't be wet anymore, though still oily.
C. I used kitchen paper to wipe off the excess oil once it is cooled.