今次試吓整白糖糕，加咗小小木薯粉，因為我想爽口D，第一次做都發得幾好了。希望大家喜歡珠珠姑娘嘅分享。
材料：
粘米粉100克
木薯粉 25克
水　 240克
糖　 80克
酵母　 4克
油 小許
做法：
1. 糕盤掃上小小油備用
2. 將預備材料內，取小小糖、水加入酵母內攪拌均勻，靜放10分鐘待酵母活躍
3. 粘米粉100克及木薯粉25克放大碗內攪勻
4. 餘下的水加入糖煮至溶，放涼降溫至60度攝氏左右，再撞入粉類，拌勻至無
粉粒，放涼降溫到35度攝氏或以下，倒入（2）的酵母，拌勻。
5. 將（4）的米漿包好保鮮膜發酵，夏天1-2小時，冬天3-4小時
6. 將已發酵的米漿加入少許油輕輕攪拌，過篩倒入糕盤中，滾水落鍋，中大火蒸
25-30分鐘。
7. 蒸好的白糖糕放涼切件即可。(一定要放涼先可以切㗎)
Material:
100g rice flour
25g tapioca flour
water 240 grams
sugar 80g
Yeast 4 grams
little oil
practice:
1. Brush the cake pan with a little oil and set aside
2. In the prepared ingredients, add sugar and water to the yeast, stir well, let it sit for 10 minutes until the yeast is active
3. Mix 100g rice flour and 25g tapioca flour in a large bowl
4. Add sugar to the remaining water and cook until dissolved, let it cool down to about 60 degrees Celsius, then add in the flour, mix well until no more
Powder, cool down to 35 degrees Celsius or below, pour in the yeast from (2) and mix well.
5. Wrap the rice milk of (4) in plastic wrap and ferment for 1-2 hours in summer and 3-4 hours in winter
6. Add a little oil to the fermented rice milk, stir gently, sieve and pour it into the cake pan, boil the water and pour it into the pot, steam over medium-high heat
25-30 minutes.
7. The steamed white sugar cake can be cooled and cut into pieces. (Be sure to let it cool before cutting)