White honeycomb cake, also known as 白糖糕 or bak tong gou, is a traditional Chinese kuey. It should be a Cantonese cuisine since it has a Cantonese name. Personally, I like to eat this, although I don't often do. Recently, I realized that someone dear to me also likes this, so I thought why not try to make it myself. I googled and found Sweet Day's blog with the recipe of this dish. In total, I have experimented 5 times so far in about two weeks.
First time: I followed the recipe almost entirely, except that, I did'nt manage to make it fully into a dough before adding water. Hence, it's adding water into the solution rather than adding water to the dough. But I added less water in this case. Turned out fine after steaming, though I remembered it to be slightly too moist.