Chinese Steamed Rice Flour Cake

Add butter coconut milk egg and water and mix all of the ingredients thoroughly with a wooden spoon or whisk.

Chinese steamed rice flour cake.

This will ensure that the rice flour and water are mixed well until smooth. 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. 2 cup warm water. Although the ingredients are similar the two types of steamed rice cakes are different.

Chinese steamed rice cake is nostalgic. 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. Chinese steamed rice with step by step pictures. Rice flour sugar and yeast are the only ingredients you need to make bai tang gao 白糖糕 or chinese steamed rice cake.

If you want to make puto or a filipino steamed rice cake start by sifting together your rice flour sugar and baking powder into a bowl. 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. 1 bag rice flour 3 1 2 cups rice flour.

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. Pour the hot syrup into the rice flour mixture very slowly and stir it constantly to prevent lumps. 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. The texture of this steamed cake is spongy slightly chewy and moist.

This is so soft and taste amazing.