白糖糕

Since last week, i am craving for 白糖糕. I fell like making it myself instead of buying it. Then i got this recipe from Seok Chin.
Recipe Source: http://tw.myblog.yahoo.com/chaiteng-flyingcat/article?mid=6363&sc=1
This is relatively easy to make, hassle free.

Normally, whatever recipe i got, i will cut 10-20g of sugar from the original recipe. This time i cut 10g. However i still felt the end product is a bit sweet. My Mom in law said the same. But Vanessa thinks it is ok. Hence, it is much depends on individual taste butt.

Felt kind of good to see all the little hole and tracks when i cut the 白糖糕. This is what i expected. I should use a smaller tray (but i don't have), so that the end product is thicker and taller.
Will try to make this again by cutting down more sugar.

End Product - Bak Tong Kao (白糖糕)