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!
Author Ann Low
Prep Time 15mins
Cook Time 25mins
Fermenting Time 2hrs
Total Time 2hrs40mins
Course Dim Sum
Allergen Gluten Free
100gcastor sugaror to taste
300mlwaterhalf to the flour and half for the syrup
4pandan leaves (screwpine leaves)knotted
1/2tspdried instant yeast
1/2tspcorn oilvegetable oil
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.