Bai Tang Gao Steamed Rice Cake Recipes

CHINESE RICE CAKE-BAI TANG GAO

Chinese Rice Cake-Bai Tang Gao image

Fluffy and chewy Chinese rice cake--Bai Tang Gao

Provided by Elaine

Categories Dessert

Time 2h35m

Number Of Ingredients 5

Ingredients

250 g rice flour ( , 2 cups+2 tablespoon)
500 ml water
5 g yeast+20ml warm water ( , under 40℃)
110-150 g sugar
1/8 tsp. several drops of oil ( , corn oil)

Steps:

In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
Mix yeast with 20ml and set aside for 5 minutes.
Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.

Nutrition Facts : Calories 681 kcal, Carbohydrate 156 g, Protein 8 g, Fat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving

STEAMED VEGAN RICE CAKES (BANH BO HAP)

Steamed Vegan Rice Cakes (Banh Bo Hap) image

Easy recipe for steamed rice cake, banh bo hap, a spongy, sweet, and gorgeous-looking vegan dessert. It costs next to nothing to make and fun for the kids.

Provided by NPFamily Recipes

Categories World Cuisine Recipes Asian Vietnamese

Time 2h25m

Yield 12

Number Of Ingredients 9

Ingredients

4 cups rice flour
2 cups lukewarm water
1 (14 ounce) can coconut milk
1 cup white sugar
4 teaspoons tapioca starch
1 ½ teaspoons active dry yeast
½ teaspoon vanilla extract
¼ teaspoon salt
2 teaspoons oil, or as needed

Steps:

Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.
Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 60.8 g, Fat 8.5 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 54.2 mg, Sugar 16.7 g

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