Chinese Steamed Rice Cake
Steamed Rice Cake or Bai Tang Gao (白糖糕 in Cantonese ~white sugar cake) is a traditional Chinese snack made from rice flour, sugar and yeast. The cake texture is not too sweet but soft, tender and a little chewy. Perfect for tea break!
Ingredients
- 140 g rice flour
- 100 g castor sugar - or to taste
- 300 ml water - half to the flour and half for the syrup
- 4 pandan leaves (screwpine leaves) - knotted
- 1/2 tsp dried instant yeast
- 1 tbsp lukewarm water
- 1/2 tsp corn oil - vegetable oil
- 1 tsp baking powder
Instructions
- Place 140 gm of rice flour into a big bowl. Add 150ml of water to the flour and mix well with a whisk.
- In a small pot, add 150ml water, sugar and pandan leaves together. Bring to boil and lower heat, simmer for 5 minutes. Turn off heat and remove the pandan leaves.
- Pour the hot syrup into the rice flour liquid, gently whisk mixture until smooth and pass through a sieve. Then cool until lukewarm, about 20 minutes.
- Dissolve yeast with 1 tablespoon of lukewarm water and leave it for 5 mins or until it bubbles. Then stir the yeast into the batter and add 1/2 tsp of oil and stir well.
- Cover the bowl with a cling wrap and rest for about 2 hours or until you see foamy bubbles.
- Add 1tsp baking powder and stir well the mixture again. Then pour it into 7 cupcake liners. Top with goji berries (this is optional) You may steam it in a small shallow plate greased with oil.
- Steam the rice cake on high heat under boiling water for about 20-25 minutes or skewer inserted into cake comes out clean.
- Rice cake can be served warm or cool.
Notes
Recipe adapted from here with slight adjustment
Nutrition
Calories: 76kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 63mgPotassium: 15mgFiber: 1gSugar: 1gCalcium: 36mgIron: 1mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!