Chinese Rice Cake Bai Tang Gao Recipes

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.

BAI TANG GAO (STEAMED RICE CAKE)

Steps:

• Add 150ml Water to Rice Flour and stir mix well.
• Put Sugar with balance 150ml water in a pot and put in pandan leaves and bring it to boil and remove.
• Remove pandan leaves and pour Syrup into the Rice Flour mixture and stir well. Sieve and leave it aside to cool.
• Dissolve Dried Yeast with 1 tbsp warm water and add into rice flour mixture and stir well and leave it aside for 2 hours for the yeast to take effect.
• Grease a tin and heat wok or steamer with water till boil and place the tin in the wok/steamer. Once the tin is heated, pour the mixture into the tin and cover lid and steam it for 20 minutes till done.
• Remove from wok and leave to cool. Cut and serve!!