Fortune Cake Fa Gao Recipe By Tasty

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FA GAO (CHINESE PROSPERITY CAKE)



Fa Gao (Chinese Prosperity Cake) image

Chinese Fa Gao (fāgāo - 发糕), also known as prosperity cake or fortune cake, is a common sight around Chinese New Year. It's also served at other holidays, ceremonial events, and weddings. This fa gao recipe will walk you through how to make it.

Provided by Judy

Categories     Dessert and Sweet Stuff

Time 12h30m

Number Of Ingredients 10

1 cup short grain white rice ((anything labeled "sushi rice" will work))
1 teaspoon active dry yeast
1 teaspoon granulated sugar or brown sugar ((plus 1/3 cup/70g))
1/2 cup tepid water
1/4 cup all-purpose flour
vegetable oil (for brushing)
1/4 teaspoon salt
2 teaspoons baking powder
2 drops red food coloring ((optional))
goji berries and golden raisins ((for topping, optional))

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.

Nutrition Facts : Calories 218 kcal, Carbohydrate 45 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 103 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving

FA GAO



Fa Gao image

Fa Gao, or fortune cake, is a popular Chinese dessert typically eaten during the Lunar New Year to bring luck and money in the coming months. The chewy and lightly sweetened steamed cakes were traditionally leavened with yeast, which helps create the signature cracked flower-like design on top. However, nowadays bakeries often substitute double-acting baking powder; it yields the same effect in far less time. The key to the recipe is to make sure the water is at a rolling boil and generating lots of steam when you cook the cakes. That high heat works with the leavening agent to form the cracks.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 10 cakes

Number Of Ingredients 6

Nonstick cooking spray
1/2 cup plus 2 tablespoons lightly packed dark brown sugar
1/4 cup neutral oil, such as vegetable oil
1 1/4 cups all-purpose flour
1/4 cup rice flour (see Cook's Note)
1 tablespoon plus 1/2 teaspoon baking powder

Steps:

  • Fill a 12-inch skillet or wok with about 2 inches of water, then place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom insert. If it does, remove some of the water. Leave the steamer setup on the stove. Spray ten 3-inch fluted egg tart molds with nonstick cooking spray and set aside.
  • Whisk the brown sugar, oil and 3/4 cup hot water in a large mixing bowl until the sugar dissolves, about 1 minute. Set aside the sugar syrup until completely cool, about 10 minutes.
  • When the sugar syrup is ready, sift the all-purpose flour and rice flour into the syrup in 3 additions, whisking between each addition until there are no dry spots. Stir together the baking powder and 1 tablespoon cold water in a small bowl until there are no dry clumps of baking powder. Whisk the baking powder slurry into the batter in 3 additions until there are no streaks of slurry. Fill the prepared egg tart molds to the top (about 1/4 cup of batter per mold).
  • Bring the water in the skillet to a rolling boiling water over high heat. Set 5 of the molds in the steamer basket, cover and steam until the cakes rise and the tops crack open and resemble a flower, about 15 minutes. (Don't open the lid while the cakes cook; doing so interferes with the rising.) Transfer the molds to a cooling rack. Replenish the water in the skillet as needed and bring to a rolling boil over high heat. Set the remaining 5 molds in the steamer basket and repeat the steaming process.
  • Serve the cakes warm or at room temperature, unmolding them only when you are ready to eat them. They can be kept, covered in their molds, in the refrigerator for up to a week and reheated by steaming over simmering water for about 10 minutes.

FORTUNE CAKE (FA GAO) RECIPE BY TASTY



Fortune Cake (Fa Gao) Recipe by Tasty image

These fortune cakes, also referred to as "prosperity cakes" or "lucky cakes," are extremely popular during Lunar New Year. The name "fa gao" sounds like "wealth," thus symbolizing good fortune for the new year. They have a light brown sugar flavor and an addictively fluffy, yet chewy, texture. It's hard to eat just one!

Provided by Jasmine Pak

Time 45m

Yield 8 cakes

Number Of Ingredients 9

⅔ cup light brown sugar, packed
¼ cup vegetable oil
¾ cup water
1 ¼ cups self-rising flour
¼ cup rice flour
4 teaspoons double acting baking powder
nonstick cooking spray, for greasing
8 fluted egg tart molds
1 steamer basket

Steps:

  • Fill a large pot one third of the way with water and bring to a boil over high heat. Place a 2-tier steamer basket on top. Grease 8 3-inch fluted egg tart molds with nonstick spray.
  • Add the brown sugar, butter, and water to a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pot from the heat and let the mixture cool to room temperature, about 10 minutes.
  • In a medium bowl, sift together the self-rising and rice flours and baking powder. Whisk to combine.
  • Slowly fold the sugar syrup into the dry ingredients with a rubber spatula until evenly combined and no dry spots remain.
  • Fill each prepared egg tart mold to the top with batter, about ¼ cup each.
  • Working in batches if needed, place the molds in the steamer basket and cover. Cook for about 20 minutes, until the cakes rise and crack open. Do not open the lid while cooking or the cakes will not rise. Carefully transfer the cakes to a wire rack and let cool to room temperature. Remove the cakes from the molds before serving.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 62 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, Sugar 33 grams

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