Cake Chinese Steamed Rice Flour Cake Recipe 425

CHINESE RICE CAKE-BAI TANG GAO

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.

CAKE - CHINESE STEAMED RICE FLOUR CAKE RECIPE - (4.2/5)

Steps:

• Get ready a steamer, put water and bring to boil under high heat. For the bamboo basket, put a piece of cellophane sheet on top. Push down the cellophane sheet into the bamboo basket as deeply and as close to the sides as possible. Use a rubber band to tighten the side. Sift the rice flour, baking powder and icing sugar into a big mixing bowl. Add water and permitted food colouring, stir well . Scrape the sides of the bowl. Meanwhile, steamed the bamboo basket in the steamer for at least 3-5 minutes. Just before transferring the rice flour batter to the bamboo basket, add Eno fruit salt. Use the balloon whisk to stir until well mixed. Transfer the batter to the bamboo basket. Steam in the steamer (using high heat) for 15-20 minutes or until a skewer inserted into the middle of the cake comes out clean. When out of the steamer, take the rice cake out of the bamboo basket and let it cool completely.

CHINESE STEAMED CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water.
• Make sure it is large enough to hold the baking pan.
• Line a 9 inch square pan with waxed paper.
• Separate the eggs.
• Place the yolks in a large bowl along with the sugar and water.
• Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.
• Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently.
• Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks.
• Fold into yolk base.
• Pour the batter into the prepared pan, and smooth out to edges.
• Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer.
• Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.
• Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool on a wire rack.
• Dust with confectioner's sugar.

CHINESE STEAMED CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

TRADITIONAL CHINESE STEAMED CAKE (FA GAO)

Steps:

• Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Beat egg, melted butter, vanilla extract, and milk together in a large bowl, until smooth. Sift cake flour, cornmeal, sugar, and salt together in a small bowl, then stir the flour mixture into the egg mixture, mixing until just combined. Stir in the yeast mixture until smooth. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C) until doubled in volume, 1 to 2 hours. Pour mixture into a 9 inch round pan lined with parchment paper. Sprinkle with raisins.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cake, recover, and steam until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.