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.