Chinese Steamed Rice Flour Cake

Chinese steamed rice cake bai tang gao china sichuan food yeast oil warm water sugar water rice flour another singapore malaysia hawker food chwee kueh or steamed rice cake with preserved radish guai shu shu.

Chinese steamed rice flour cake.

I actually used to have to fight brother deer for it because mother deer would only buy one slice from the bakery and expect us to share it between the two of us. This is so soft and taste amazing. 2 cup warm water. This will ensure that the rice flour and water are mixed well until smooth.

There are two types of chinese steamed rice cake one is made from pure rice flour with large spongy like holes and the other one is made with rice flour and plain flour with small holes. Cut only when the steamed rice cake bai tang gao is completely cooled at least 1 2 hours for a 9 inch square tin multiply the recipe by 1 5x. Rice flour sugar and yeast are the only ingredients you need to make bai tang gao 白糖糕 or chinese steamed rice cake. Add butter coconut milk egg and water and mix all of the ingredients thoroughly with a wooden spoon or whisk.

Chinese steamed rice with step by step pictures. 1 bag rice flour 3 1 2 cups rice flour. Pour the hot syrup into the rice flour mixture very slowly and stir it constantly to prevent lumps. Chinese steamed rice cake is nostalgic.

I grew up eating this chinese steamed rice cake for breakfast and for that reason it s such a nostalgic treat for me to have. The cake is sweet and sometime slightly sour in taste due to fermentation of rice batter. Chinese steamed rice cake or called white sugar rice cake 白糖糕 bai tang gao is a traditional chinese pastry. Easy chinese steamed rice cake which needs just rice and yeast.

The texture of this steamed cake is spongy slightly chewy and moist.