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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
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Time
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Guangdong-style honeycomb cake (Southern China): Creates signature porous structure by controlling steam expansion before setting with dry heat
Korean siru-tteok (Korea): Achieves the unique chewy-yet-airy texture of traditional rice cakes
Peranakan kueh tutu (Singapore/Malaysia): Produces the characteristic delicate, powdery texture of these steamed rice flour cakes
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Dense/gummy crumb
Cause: Insufficient steaming time before dry phase
Fix: Extend steaming by 2-3 minutes until skewer comes out clean
Surface cracking
Cause: Too rapid moisture evaporation
Fix: Reduce dry-heat temperature by 15°C and cover with damp cloth for first 5 minutes