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4.9 from 24 votes

Fa Gao (Chinese Prosperity Cake)

Chinese Fa Gao (fāgāo - 发糕), also known as prosperity cake or fortune cake, is a common sight around Chinese New Year. It’s also served at other holidays, ceremonial events, and weddings. This fa gao recipe will walk you through how to make it.

Prep Time
12 hrs
Cook Time
mins
Total Time
12 hrs 30 mins
Servings: 6
Calories: 218 kcal
Course: Dessert
Cuisine: Chinese

Ingredients

  • 1 cup short grain white rice (anything labeled “sushi rice” will work)
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar or brown sugar (plus 1/3 cup/70g)
  • 1/2 cup tepid water
  • 1/4 cup all-purpose flour
  • vegetable oil for brushing
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 drops Red food coloring (optional)
  • goji berries and golden raisins (for topping, optional)

Instructions

    Cup of Yum
  1. Add the rice to a medium bowl, and cover it with 2 inches/5cm of water. Cover the bowl with an overturned plate and let the rice soak overnight.
  2. Dissolve yeast and 1 teaspoon sugar in the tepid water, and let it sit for 15 minutes until foamy.
  3. Drain the rice, and add it to a high-powered blender along with the yeast mixture. Blend until smooth. Then add in the flour and remaining 1/3 cup sugar. Blend again until well incorporated and mixture resembles thin pancake batter. Transfer the mixture to a large bowl. Cover with an overturned plate and let the mixture ferment in a warm place for about 2 hours, or until it doubles in volume. (I placed mine in a closed microwave with a large mug of boiling water next to it.)
  4. Brush your steaming vessels (small tea cups, tart tins, or a muffin tin) with a light coating of oil. The rice mixture will look a bit bubbly and puffy. Fold in the salt, baking powder, and red food coloring (if using). Mix well to combine. Fill each oiled steaming vessel about 70% - 80% full, and top with the dried goji berries and raisins (if using). Set aside to rest while you heat up the water in the steamer (this short resting period will help ensure a better rise).
  5. Fill your steamer with at least 3 inches/7.5 cm of water. (See our post on how to set up a steamer.) Heat over medium-high heat until the water is boiling.
  6. When the water in the steamer is at a full boil, transfer the cakes to the steamer. Cover, and steam over high heat for 25 minutes. Do not open the lid during steaming. After 25 minutes, turn off the heat and let the cakes rest in the steamer for 5 minutes with the cover still on.

Notes

  • Enjoy the cakes warm. Store any leftover cakes in an airtight container to keep them from drying out. Refrigerate or freeze, and steam to reheat.
  • Enjoy the cakes warm. Store any leftover cakes in an airtight container to keep them from drying out. Refrigerate or freeze, and steam to reheat.
  • Most of the prep time is inactive (rice soaking time, and 2 hours' fermentation time). 
  • Recipe makes 6 to 8 cakes. (Nutrition information is for 1 cake, assuming you make 6.) 

Nutrition Information

Calories 218kcal (11%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Sodium 103mg (4%) Potassium 211mg (6%) Fiber 2g (8%) Sugar 14g (28%) Vitamin C 1mg (1%) Calcium 65mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 218

% Daily Value*

Calories 218kcal 11%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Sodium 103mg 4%
Potassium 211mg 4%
Fiber 2g 8%
Sugar 14g 28%
Vitamin C 1mg 1%
Calcium 65mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.