Chinese steamed 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.
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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.
- Add drinking water and keep refrigerated to soak overnight or at least 12 hours.
- Drain soaked rice.
- 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.
- 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.
- Pour the hot sugar syrup into rice batter, stir and mix well.
- Strain the mixture and set aside to cool for about 30 minutes or until temperature reach about 30°C.
- 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.
- 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.
- 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.
- Allow the cake to cool completely before unmolding, cut and serve.
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
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