Tuesday, May 26, 2015

Chinese Steamed Rice Cake - 白糖糕

I would like to share with you this simple and tasty Chinese steamed cake.  I made it today. The Chinese steamed cake turned out to be springy and fragrant.  Give it a try if you are a fan of baitanggao (白糖糕)。

Recipe: Adapted from Josephine's Recipes


A)Yeast Stater:
     1 teaspoon instant dried yeast
     2 tablespoon warm coconut milk (below 38 deg C)

Method: Mix well and rest for 20 minutes.

B) Main batter:
i)   280 g rice flour
     300 ml water
ii) 140 g sugar
     200 ml water
     100 ml coconut milk

1) In a big bowl, mix well ingredients i) till smooth.

2)  Boil ingredients ii) till the sugar dissolves and the syrup just comes up to a boil.

3) Pour the hot syrup into rice flour mixture. Whisking constantly, and let the batter cool to room temperature.

4)  Add yeast stater into cool cooked batter. Cover and leave for 2 hours at room temperature.

5)  Grease a 20 cm round cake pan and place it in the steamer to preheat for 5 minutes.  Then uncover, pour the batter into the hot pan,  cover the steamer tightly and steam for 25 - 30 minutes until risen and springy -firm.

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