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Rice cake recipe
Steamed Rice Cake–Rice Fa Gao
Simple and sound Chinese steamed rice cake formula (Rice Fa Gao) that you will adore once you have attempted.
There are two kinds of Chinese steamed rice cake–one is produced using unadulterated rice flour (with huge light like openings) and the other one is made with rice flour and plain flour (with little gaps). Despite the fact that the fixings are comparable, the two kinds of steamed rice cakes are extraordinary. Unadulterated rice flour rice cake, otherwise called Bai Tang Gao in mandarin and Back Tong Gao in Cantonese, is feathery and chewy.
In China, this is typically filled in as a pastry as breakfast or between dinners. The preferred serving route is with tea.
Ingredients
- 250 g water milled rice flour
- 50 g plain flour
- 120 g to 150g sugar
- 210 ml hot water
- 5 g instant yeast
- Oil for brushing
Instructions
Dissolve sugar in high temp water and put aside to chill off to warm or room temperature (under 38 degree C)
Mix rice flour, flour and yeast in a huge blending bowl and mix in sugar fluid. Join and blend well. Set aside to ferment for 2-4 hours based on the temperature. It typically takes around 2.5 hours in room temperature around 25-28 degree C until there are heaps of little air pockets superficially and it rises twice.
Brush the molds with oil and scoop the fluid to full 80% full. Get water to bubble wok and afterward steam the cakes for 20 minutes over high fire.
Hang tight for 5 minutes, move out, chill off marginally and de-form when still warm.
This cake ought to be served warm.
Recipe Notes
The left rice cakes ought to be secured with a wet fabric or plastic wrapper to abstain from drying out. Warm before next serving.
The Nutrition Facts depends on each single Fa Gao.
Long, cylinder-shaped rice cake
Ingredients
- 2 cups of short grain rice flour (buy it frozen, or make your own)
- ½ ts salt
- ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer (you may need more or less depending on how much moisture is in your short grain rice flour, see the note above)
- 1 ts sesame oil
Directions
- If you bought frozen rice flour from a local grocery store, put it in the fridge overnight until it thaws out and the flour becomes a powder. If you made your own rice flour, you don’t need to do this.
- Combine the rice flour, salt, and boiling water in a bowl. It should have the consistency of the mixture in this photo
- Cover it with plastic wrap, leaving a small gap to let the steam Microwave for 2 minutes.
- Mix the rice cake dough with a rice scoop or wooden spoon.
- Re-cover with the plastic wrap and cook for another 2 minutes.
- Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
Prepare the rice cake for drogue (rice cake soup):
- Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
- Let them cool at room temperature for several hours, then slice diagonally into thin discs.
- Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of drogue, so if you want to make two bowls of soup, make two batches.
25/04/2020 mayuresh sawant
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