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+ servings
5 from 1 vote
Steamed Rice Cake
Prep Time
3 hrs
Cook Time
20 mins
Total Time
3 hrs 20 mins

Steamed Chinese rice cake-- Rice Fa Gao

Course: Breakfast, staple
Cuisine: Chinese
Keyword: Rice, steamed
Servings: 24 Making 24 middle size steamed rice cake
Calories: 69 kcal
  • 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
  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.
Recipe 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 Facts
Steamed Rice Cake
Amount Per Serving
Calories 69
% Daily Value*
Potassium 12mg0%
Carbohydrates 15g5%
Sugar 5g6%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.