Traditional Chinese Steamed Cake Fa Gao Recipes

FA GAO

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.

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.