Light brown sugar (Bak Tong Go)

It's the similar recipe and method to Bak Tong Go and Muscovado Bak Tong Go, I just swapped to the different type of sugar used.

    Recipe: Rose's Kitchen ( minor changes)
    Ingredients
   280g rice flour
   280g light brown sugar ( I reduced to 230g)
   600ml water
   3 pandan leaves, knotted
   1 tsp instant dry yeast
   1/2 tsp salt
   1/2 tbsp cooking oil

I actually left it covered on my kitchen counter overnight.
this is how it look like the next day morning.

heated, well dissolved sugar goes into the rice mixture

strain it through to ensure no lumps
add in yeast mixture, give it a good stir, cover and leave.

   Method ( slight alterations)
   1.  Add 300ml water to the rice flour and mix well.

   2.  Bring it to boil the remaining 300ml water, sugar, salt and the pandan leaves.  When it is boiled, pour syrup into the rice flour mixture and give it a good stir.  Strain it through and set aside.

   3.  Whisk well the yeast with 2 tbsp lukewarm water.  When it turns foamy, meaning it is good to be used.  Now, add it into the cooled mixture.  Cover and leave to leaven for 1 1/2 to 2 hours, you should see bubbles appearing on the surface ( for mine, I left it on the kitchen counter overnight).

   4.  Grease and preheat a 30cm tray in steamer ( I used a 20cm pan instead).

   5.  Add oil and stir well before pouring into the heated tray. Wrap the pan with aluminium foil. Steam for 20 minutes on high heat. When it is ready, insert skewer in the centre of the cake, if it comes out clean,  it is done.
 
   6.  Let it cool completely on wire rack before serving.

light,refreshing, not overly sweet..