Steamed Rice Cake

Steamed Chinese rice cake-- Rice Fa Gao

📝 Ingredients

• 250 g water milled rice flour
• 50 g plain flour
• 120 g to 150g sugar
• 210 ml hot water
• 5 g instand yeast
• Oil for brushing

👨‍🍳 Instructions

1. 1Dissolve sugar in hot water and set aside to cool down to warm or room temperature (under 38 degree C)
2. 2Mix rice flour, flour and yeast in a large mixing bowl and stir in sugar liquid. Combine and mix well.
3. 3Set aside to ferment for 2-4 hours based on the temperature. It takes me 2.5 hours in room temperature around 25-28 degree C until there are lots of small bubbles on the surface and the batter rises twice.
4. 4Brush the moulds with oil and scoop the liquid to full 80% full. Bring water to boil in wok and then steam the cakes for 20 minutes over high fire.
5. 5Wait for 5 minutes, transfer out, cool down slightly and de-mould when still warm.
6. 6This cake should be served warm. Reheat before serving if necessary.