Steamed Rice Cake
Steamed Chinese rice cake-- Rice Fa Gao
- Prep time
- 3 hr
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g water milled rice flour
- 50 g plain flour
- 120 g to 150g sugar
- 210 ml hot water
- 5 g instand yeast
- Oil for brushing
Instructions
- 1
Dissolve sugar in hot water and set aside to cool down to warm or room temperature (under 38 degree C)
- 2
Mix rice flour, flour and yeast in a large mixing bowl and stir in sugar liquid. Combine and mix well.
- 3
Set aside to ferment for 2-4 hours based on the temperature. It takes me 2.5 hours in room temperature around 25-28 degree C until there are lots of small bubbles on the surface and the batter rises twice.
- 4
Brush the moulds with oil and scoop the liquid to full 80% full. Bring water to boil in wok and then steam the cakes for 20 minutes over high fire.
- 5
Wait for 5 minutes, transfer out, cool down slightly and de-mould when still warm.
- 6
This cake should be served warm. Reheat before serving if necessary.