What is Chinese steamed brown sugar rice cake? Steamed rice cake is a traditional Chinese pastry made with rice, sugar, water and yeast for fermentation. This rice cake is usually made with granulated sugar and called white sugar rice cake (白糖糕 bai tang gao) but It was originally made using brown sugar before refined sugar is widely available.
Whether it is white sugar (refined) or brown sugar, the texture and honeycomb-like appearance on the inside is exactly the same. However, the taste is different as brown sugar has a molasses taste while white sugar has no molasses flavor in it.
This Chinese brown sugar rice cake recipe is sweet and simple to make, and it’s the perfect accompaniment to your morning coffee.
Chinese: 记忆中的清新美味-黄糖伦教糕
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Steamed Brown Sugar Rice Cake Recipe | MyKitchen101en
Ingredients for steamed brown sugar rice cake:
- 150 g white rice
- 220 ml water
- 70 g Light Brown Sugar
- 20 g Brown Sugar
- ½ tsp instant yeast
(Yield: 400 ml rice batter)
How to Make Chinese Steamed Brown Sugar Rice Cake:
1 Wash and rinse 150g of white rice.
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2 Soak the rice overnight or at least 12 hours in the refrigerator.
3 Prepare 220 ml of drinking water, set aside 1 tablespoon, you will use the water to dissolve yeast later.
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4 Drain soaked rice and discard the water. Add in 60 ml of water and process the rice until fine using blender, it takes about 3 minutes using high speed.
5 Mix 70g Light brown sugar, 20g brown sugar and the remaining water, heat the mixture and stir until all sugar has completely dissolved, stop when the temperature reach about 70°C or small bubbles start appearing.
6 Mix hot sugar syrup and rice batter, stir and mix well.
7 Strain the rice mixture, place it in water bath to cool it to room temperature, about 30°C. If the mixture is too hot, you will damage or kill the yeast.
8 Add instant yeast to 1 Tbsp of water set aside earlier, stir until fully dissolved. Add to cooled rice mixture, mix well. Make sure the rice-sugar mixture is cool completely before adding the dissolved yeast.
9 Proof the mixture for 3 to 3 ½ hours in microwave oven or oven with 1 cup of hot water in it. This helps speeding up the fermentation process.
10 Oil the cake mold (8 inch, 20.5cm) and steam for 16 minutes over medium heat. Stir the mixture before pouring in the mold. Note: Steam with bamboo steamer as the bamboo cover will absorb the steam. Cover the lid by tying with a piece of cloth if it is made with other material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy.
11 Cool the cake before unmolding; this traditional steamed rice cake is normally served during breakfast.
Super Easy Steamed Brown Sugar Rice Cake Recipe
Chinese steamed rice cake is usually made with granulated sugar and called white sugar rice cake (白糖糕 bai tang gao) but It was originally made using brown sugar before refined sugar is widely available.
- 150 g white rice
- 220 ml water
- 70 g Light Brown Sugar
- 20 g Brown Sugar
- ½ tsp instant yeast
Wash and rinse 150 g of white rice.
Soak the rice overnight or at least 12 hours in the refrigerator.
Prepare 220 ml of drinking water, set aside 1 tablespoon, you will use the water to dissolve yeast later. Drain soaked rice and discard the water. Add in 60ml of water and process the rice until fine using blender, it takes about 3 minutes using high speed.
Mix 70 g light brown sugar, 20 g brown sugar and the remaining water, heat the mixture and stir until all sugar has completely dissolved, stop when the temperature reach about 70°C or small bubbles start appearing.
Mix hot sugar syrup and rice batter, stir and mix well.
Strain the rice mixture, place it in water bath to cool it to room temperature, about 30°C. If the mixture is too hot, you will damage or kill the yeast.
Add instant yeast to 1 Tbsp of water set aside earlier, stir until fully dissolved. Add to cooled rice mixture, mix well. Make sure the rice-sugar mixture is cool completely before adding the dissolved yeast.
Proof the mixture for 3 to 3 ½ hours in microwave oven or oven with 1 cup of hot water in it. This helps speeding up the fermentation process.
Oil the cake mold (8 inch, 20.5cm) and steam for 16 minutes over medium heat. Stir the mixture before pouring in the mold. Note: Steam with bamboo steamer as the bamboo cover will absorb the steam. Cover the lid by tying with a piece of cloth if it is made with other material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy.
Cool the cake before unmolding; this traditional steamed rice cake is normally served during breakfast
