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    Home » Recipes » Pantry

    Steamed Rice Cake--Rice Fa Gao

    Last Modified: October 12, 2018 by Elaine| 56 Comments

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    Easy and healthy Chinese steamed rice cake recipe (Rice Fa gao) that you will love once you tried. I have planned quite a long time ago to make the two types of Chinese steamed rice cake with videos. And finally I bring the two on the blog.

    There are two types of Chinese steamed rice cake-- one is made from pure rice flour (with large spongy like holes) and the other one is made with rice flour and plain flour (with small holes). Although the ingredients are similar, the two types of steamed rice cakes are different. Pure rice flour rice cake, also known as Bai Tang Gao in mandarin and Bak Tong Gao in Cantonese, is fluffy and chewy. Usually Bai Tang Gao is served after cooling down. However rice fa gao should be served when still warm. This post introduces steamed rice fa gao firstly and then Bai tang gao recipe will come later in next recipe.

    steamed rice cake- Rice Fa gao

    In China, this is usually served as a dessert as breakfast or between meals. My favorite serving way is with tea as those rice cakes are a little bit too sweet for me.

    The batter for this one is quick thick, something similar to chiffon cake batter. The final steamed rice cake is not middle  fluffy and dry. We have another steamed rice cake with a thin batter, which is moist and more fluffy.

    steamed rice cake-rice fa gao

    Steamed Rice Cake

    Steamed Chinese rice cake-- Rice Fa Gao
    5 from 1 vote
    Print Recipe
    Prep Time 3 hrs
    Cook Time 20 mins
    Total Time 3 hrs 20 mins
    Course Breakfast, staple
    Cuisine Chinese
    Servings 24 Making 24 middle size steamed rice cake
    Calories 69 kcal

    Ingredients
      

    • 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
     

    • Dissolve sugar in hot water and set aside to cool down to warm or room temperature (under 38 degree C)
    • Mix rice flour, flour and yeast in a large mixing bowl and stir in sugar liquid. Combine and mix well.
    • 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.
    • 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.
    • Wait for 5 minutes, transfer out, cool down slightly and de-mould when still warm.
    • This cake should be served warm. Reheat before serving if necessary.

    Notes

    The left rice cakes should be covered with a wet cloth or plastic wrapper to avoid drying out. Reheat before next serving.
     
    The Nutrition Facts is based on each single Fa Gao.

    Nutrition

    Calories: 69kcalCarbohydrates: 15gPotassium: 12mgSugar: 5gCalcium: 1mgIron: 0.1mg
    Keyword Rice, steamed
    Tried this recipe?Mention @ChinaSichuanFood

    steamed rice cake- rice fa gao

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    Reader Interactions

    Comments

    1. Nina

      January 13, 2018 at 11:33 pm

      5 stars
      Is this very moist inside. I'm looking for a recipe that is extremely moist almost wet to the touch and so far have not found what I am looking for. I get the dessert in a Chinese buffet.

      Reply
    2. rodha

      May 08, 2018 at 6:54 pm

      hello

      my question is, Can i replace the yeast with something else ? I have yeast allergy and i would love to try this recipe!

      Thank you

      Reply
      • Elaine

        May 11, 2018 at 8:36 pm

        There is a mixed flour with baking powder, which can be used to make this recipe. It is called "预拌粉". You can try to search it.

        Reply
        • Megan

          February 06, 2020 at 10:50 pm

          Ok , i will try it

          Reply
    3. Esther

      April 21, 2020 at 3:38 pm

      The cake came out a little dry. Made this with 120g of sugar and added the same amount of all other ingredients, ended up having to add about 60ml more water for it to reach a similar consistency, and even then the cake was dry.

      Reply
      • Elaine

        May 05, 2020 at 7:29 am

        I will check this soon, Esther.

        Reply
    4. Pamela

      June 23, 2020 at 6:29 pm

      I Love Chinese Food, Would Love 2 Taste Some Someday

      Reply
    5. Janet

      May 11, 2022 at 5:03 pm

      I am looking for something like this that is gluten free and vegan, could I substitute the flour with gluten free flour? Or do you have an alternative recipe you would recomment

      Reply
      • Elaine

        May 11, 2022 at 9:32 pm

        Janet,
        You may try sticky rice flour. But the cake may present a different texture.

        Reply
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