Cake Chinese Steamed Rice Flour Cake Recipe 425

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CHINESE RICE CAKE-BAI TANG GAO



Chinese Rice Cake-Bai Tang Gao image

Fluffy and chewy Chinese rice cake--Bai Tang Gao

Provided by Elaine

Categories     Dessert

Time 2h35m

Number Of Ingredients 5

250 g rice flour ( , 2 cups+2 tablespoon)
500 ml water
5 g yeast+20ml warm water ( , under 40℃)
110-150 g sugar
1/8 tsp. several drops of oil ( , corn oil)

Steps:

  • In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
  • In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
  • Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
  • Mix yeast with 20ml and set aside for 5 minutes.
  • Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
  • Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
  • Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
  • Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
  • Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.

Nutrition Facts : Calories 681 kcal, Carbohydrate 156 g, Protein 8 g, Fat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving

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