Chinese Rice Cake Bai Tang Gao Recipes
CHINESE RICE CAKE-BAI TANG GAO
Fluffy and chewy Chinese rice cake--Bai Tang Gao
Provided by Elaine
Categories Dessert
Time 2h35m
Number Of Ingredients 5
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
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- In a heat proof mixing bowl, mix the rice flour with 80g (80 ml) water to form large clumps. Set aside.
- In a small pot, add the sugar and 200g water. Bring to a boil and stir just until the sugar is completely dissolved. Turn off the heat and immediately pour the boiling sugar water into the clumped rice mixture. Whisk for a few minutes, until smooth (there should be no lumps). The mixture will look like a thin batter. Cool until lukewarm.
- While the mixture is cooling, dissolve 3g active dry yeast (or instant yeast) into 2 tablespoons lukewarm water. Let stand for 15 minutes so the yeast can bloom.
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