Fa Gao Recipes

TRADITIONAL CHINESE STEAMED CAKE (FA GAO)

Steps:

• Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Beat egg, melted butter, vanilla extract, and milk together in a large bowl, until smooth. Sift cake flour, cornmeal, sugar, and salt together in a small bowl, then stir the flour mixture into the egg mixture, mixing until just combined. Stir in the yeast mixture until smooth. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C) until doubled in volume, 1 to 2 hours. Pour mixture into a 9 inch round pan lined with parchment paper. Sprinkle with raisins.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cake, recover, and steam until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PAU PAU'S STEAMED CUPCAKES (FA GAO)

Steps:

• Prepare your steamer setup: Fill a heavy-bottomed pot (the same diameter as your steamers) with 3 to 4 inches water. Bring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers.
• In a medium mixing bowl, whisk the pancake mix, flour, brown sugar and water until smooth. (The batter should be thick but runny.)
• Divide the batter evenly between the molds, filling each about three-quarters full. Stack the bamboo steamers and cover with the lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature.

FA GAO (CHINESE PROSPERITY CAKE)

Steps:

• Add the rice to a medium bowl, and cover it with 2 inches/5cm of water. Cover the bowl with an overturned plate and let the rice soak overnight.
• Dissolve yeast and 1 teaspoon sugar in the tepid water, and let it sit for 15 minutes until foamy.
• Drain the rice, and add it to a high-powered blender along with the yeast mixture. Blend until smooth. Then add in the flour and remaining 1/3 cup sugar. Blend again until well incorporated and mixture resembles thin pancake batter. Transfer the mixture to a large bowl. Cover with an overturned plate and let the mixture ferment in a warm place for about 2 hours, or until it doubles in volume. (I placed mine in a closed microwave with a large mug of boiling water next to it.)
• Brush your steaming vessels (small tea cups, tart tins, or a muffin tin) with a light coating of oil. The rice mixture will look a bit bubbly and puffy. Fold in the salt, baking powder, and red food coloring (if using). Mix well to combine. Fill each oiled steaming vessel about 70% - 80% full, and top with the dried goji berries and raisins (if using). Set aside to rest while you heat up the water in the steamer (this short resting period will help ensure a better rise).
• Fill your steamer with at least 3 inches/7.5 cm of water. (See our post on how to set up a steamer.) Heat over medium-high heat until the water is boiling.
• When the water in the steamer is at a full boil, transfer the cakes to the steamer. Cover, and steam over high heat for 25 minutes. Do not open the lid during steaming. After 25 minutes, turn off the heat and let the cakes rest in the steamer for 5 minutes with the cover still on.