Steamed Chinese rice cake-- Rice Fa Gao
Servings: 24 Making 24 middle size steamed rice cake
Calories: 69 kcal
water milled rice flour
to 150g sugar
Oil for brushing
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.
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.
Steamed Rice Cake
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.