Steamed Rice Cake
User Reviews
5.0
3 reviews
Excellent
Steamed Rice Cake
Report
Steamed Chinese rice cake-- Rice Fa Gao
Share:
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
- Dissolve sugar in hot water and set aside to cool down to warm or room temperature (under 38 degree C)
- Mix rice flour, flour and yeast in a large mixing bowl and stir in sugar liquid. Combine and mix well.
- Set 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.
- Brush 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.
- Wait for 5 minutes, transfer out, cool down slightly and de-mould when still warm.
- This cake should be served warm. Reheat before serving if necessary.
Notes
- The left rice cakes should be covered with a wet cloth or plastic wrapper to avoid drying out. Reheat before next serving.
- The Nutrition Facts is based on each single Fa Gao.
- The Nutrition Facts is based on each single Fa Gao.
Nutrition Information
Show Details
Calories
69kcal
(3%)
Carbohydrates
15g
(5%)
Potassium
12mg
(0%)
Sugar
5g
(10%)
Calcium
1mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 24Making
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 15g | 5% |
| Potassium | 12mg | 0% |
| Sugar | 5g | 10% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
