Chinese rice cake or called white sugar rice cake (白糖糕 bai tang gao), is a traditional Chinese pastry. The cake is sweet and sometimes slightly sour in taste due to the fermentation of rice batter.

The texture of this steamed cake is spongy, slightly chewy, and moist. It is made with very simple ingredients; rice, sugar, water, and yeast for fermentation. The cake is often white in color with a honeycomb-like appearance on the inside.

What is Chinese rice cake or steamed rice cake?

Chinese rice cakes or steamed rice cake are a staple of Chinese cuisine. They’re also known as bai tang gao (which literally means “white rice cake”) and can be found in China, Hawaii, and many other places. In Philippine, it is refer to as Chinese Puto

It’s often prepared in a variety of ways: some are sweetened with brown sugar (brown sugar rice cake recipe) and others are eaten plain. In Hawai’i, they’re called “Hawaiian Rice Cake” because they were introduced to the islands by Chinese immigrants who brought their food traditions with them.

Traditional White Sugar Chinese Rice Cake

Tips for preparing steamed rice cake:

  • If you prefer the rice cake to have slight sourness, proof of 4-6 hours.
  • It is not recommended to use rice flour for this recipe as it will yield a slightly sticky cake with a tint of yellow instead of snow white rice cake.
  • Steam with a bamboo steamer as the bamboo cover will absorb the steam. Cover the lid by tying it with a piece of cloth if it is made with another material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy.
  • Make sure the rice-sugar mixture is cool completely before adding the dissolved yeast.

Chinese: 白糖糕(伦教糕) – 洁白,口感软韧,无酸味食谱


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Classic Steamed Chinese Rice Cake Recipe (白糖糕 Bai Tang Gao) | MyKItchen101en

Yield: 7-inch round (12 pieces)

Ingredients:

  • 150 g white rice
  • 220 ml water
  • 70 g granulated sugar
  • ¼ tsp salt
  • ½ tsp instant yeast
    (Yield: 400ml rice batter)

How to Make Chinese Rice Cake:

1 Wash white rice with running water or rinse 3-4 times until water is clear.

Traditional White Sugar Rice Cake
 

2 Add drinking water and keep refrigerated to soak overnight or at least 12 hours.

Traditional White Sugar Rice Cake

3 Drain soaked rice.

Traditional White Sugar Rice Cake
 

4 Prepare 220 ml of drinking water, set aside 1 tablespoon.

Traditional White Sugar Rice Cake

5 Add about 50 ml-60 ml to the soaked rice and blend until fine, about 2-3 minutes on high speed.

Traditional White Sugar Rice Cake

6 Add 70 g of sugar, ¼ teaspoon of salt and the remaining water to a saucepan, stir until sugar has completely dissolved, stop when the temperature reach about 70°C or small bubbles start appearing.

Traditional White Sugar Rice Cake

7 Pour the hot sugar syrup into rice batter, stir and mix well.

Traditional White Sugar Rice Cake

8 Strain the mixture and set aside to cool for about 30 minutes or until temperature reach about 30°C.

Traditional White Sugar Rice Cake

9 Add ½ teaspoons of yeast to the 1 tablespoon of water set aside earlier, stir until yeast fully dissolved, and mix with the rice sugar mixture.

Traditional White Sugar Rice Cake

10 Proof the mixture for 3 hours in the oven or microwave oven, add in 1 cup of hot water to raise the temperature, this helps speeding up the process of fermentation.

Traditional White Sugar Rice Cake

11 Oil the round mould (7 inch, 18cm), stir the rice mixture before pouring into the mould, and steam on medium-high heat for 20 minutes.

Traditional White Sugar Rice Cake

12 Allow the steamed rice cake to cool completely before unmolding, cut and serve.

Traditional White Sugar Rice Cake

Traditional White Sugar Chinese Rice Cake

Classic Chinese Rice Cake Recipe 白糖糕

Chinese rice cake or called white sugar rice cake (白糖糕 bai tang gao), is a traditional Chinese pastry. The cake is sweet and sometimes slightly sour in taste due to the fermentation of rice batter.
4.80 from 5 votes

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Prep Time 20 mins
Cook Time 20 mins
Proofing Time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine Chinese
Servings 6 large pieces
Calories 139 kcal

Ingredients
 
 

  • 150 g white rice
  • 220 ml water
  • 70 g granulated sugar
  • ¼ tsp salt
  • ½ tsp instant yeast

Instructions
 

  • Wash white rice with running water or rinse 3-4 times until water is clear.
    Traditional White Sugar Rice Cake
  • Add drinking water and keep refrigerated to soak overnight or at least 12 hours.
    Traditional White Sugar Rice Cake
  • Drain soaked rice.
    Traditional White Sugar Rice Cake
  • Prepare 220ml of drinking water, set aside 1 tablespoon. Add about 50ml-60ml to the soaked rice and blend until fine, about 2-3 minutes on high speed.
    Traditional White Sugar Rice Cake
  • Add 70g of sugar, ¼ teaspoon of salt and the remaining water to a saucepan, stir until sugar has completely dissolved, stop when the temperature reach about 70°C or small bubbles start appearing.
    Traditional White Sugar Rice Cake
  • Pour the hot sugar syrup into rice batter, stir and mix well.
    Traditional White Sugar Rice Cake
  • Strain the mixture and set aside to cool for about 30 minutes or until temperature reach about 30°C.
    Traditional White Sugar Rice Cake
  • Add ½ teaspoons of yeast to the 1 tablespoon of water set aside earlier, stir until yeast fully dissolved, and mix with the rice sugar mixture.
    Traditional White Sugar Rice Cake
  • Proof the mixture for 3 hours in the oven or microwave oven, add in 1 cup of hot water to raise the temperature, this helps speeding up the process of fermentation.
    Traditional White Sugar Rice Cake
  • Oil the round mould (7 inch, 18cm), stir the rice mixture before pouring into the mould, and steam on medium-high heat for 20 minutes.
    Traditional White Sugar Rice Cake
  • Allow the cake to cool completely before unmolding, cut and serve.
    Traditional White Sugar Chinese Rice Cake

Video

Notes

  • If you prefer the rice cake to have slight sourness, proof of 4-6 hours.
  • It is not recommended to use rice flour for this recipe as it will yield a slightly sticky cake with tint of yellow instead of snow white rice cake.
  • Steam with a 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 another material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy.
  • Make sure the rice-sugar mixture is cool completely before adding the dissolved yeast.

Nutrition (per serving)

Calories: 139kcalCarbohydrates: 32gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 101mgPotassium: 39mgFiber: 1gSugar: 12gVitamin C: 0.003mgCalcium: 9mgIron: 0.2mg
Keyword Bai Tang Gao, Chinese rice cake, Hawaiian rice cake, Steamed rice cake Chinese
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