Steaming Soft Rice Cakes: A Chinese Delicacy

Chinese steamed rice cakes are a traditional Chinese food, often enjoyed during Chinese New Year celebrations and are especially popular in Hawaii. They are made from simple ingredients such as water, yeast, sugar, and rice flour. The cakes are steamed to perfection, resulting in a deliciously chewy and sweet treat. The texture of this steamed cake is spongy, slightly chewy, and moist, with a honeycomb-like appearance on the inside.

To make Chinese steamed rice cakes, you will need to proof the yeast, make a simple sugar syrup to sweeten the cake, prepare the batter, and then steam the cake. It is important to note that the type of flour used is crucial, and that the lid of the steamer should be wrapped in a towel to prevent condensation from dripping onto the cake.

Ingredients: rice flour, sugar, instant yeast, and water

The Chinese steamed rice cake, also known as Bai Tang Gao, is a classic Chinese dessert that is soft, chewy, and airy. It is made with only four simple ingredients: rice flour, sugar, instant yeast, and water. Here is a detailed guide on the ingredients and their role in creating this delicious treat.

Rice Flour

Rice flour is the primary ingredient that gives the cake its distinctive chewy and stretchy texture. It is made from finely ground long or medium-grain white rice. When mixed with water and steamed, rice flour creates a glutinous consistency similar to mochi. However, it is important to note that "glutinous rice flour" or "sweet rice flour" is not the same as regular rice flour. Glutinous rice flour creates a sticky texture, while rice flour provides the desired chewy and bouncy quality for this cake.

Sugar

Sugar is essential for two reasons. Firstly, it adds a subtle sweetness to the cake, making it a delightful treat for those with a sweet tooth. Secondly, sugar plays a crucial role in the fermentation process. The yeast feeds on the sugar, converting it into carbon dioxide and ethanol, which causes the cake to rise and creates the signature honeycomb texture.

Instant Yeast

Yeast is the secret ingredient that gives the cake its spongy and airy texture. It is a leavening agent that activates and ferments the batter, causing it to rise. The combination of yeast and rice flour also imparts a sweet rice wine flavor to the cake. It is crucial to use the correct amount of yeast and mix it with lukewarm water to ensure it remains active. Too much heat will kill the yeast, resulting in a dense and solid cake.

Water

Water is used in multiple steps of the recipe. Firstly, it is combined with rice flour to form a clumpy mixture. Then, it is heated with sugar to create a simple syrup. This syrup is added to the rice flour mixture to form a smooth batter. Additionally, lukewarm water is used to activate the yeast, and finally, water is needed in the steamer to create the steam for cooking the cake.

By carefully measuring and combining these four ingredients, you can create the delicious and airy Chinese steamed rice cake, evoking childhood memories and satisfying your sweet tooth!

Preparing the batter: mix rice flour with water, add sugar liquid, and whisk into a smooth batter

To prepare the batter for a Chinese steamed rice cake, start by mixing 250 grams of rice flour with 150 ml of room-temperature water. Stir the mixture until it forms clumps.

Next, prepare a sugar liquid by boiling 150 grams of sugar with 370 ml of water in a small saucepan. Keep boiling until all the sugar has dissolved, then remove from the heat. Pour this sugar liquid into the clumpy rice flour mixture and whisk until you have a smooth batter.

At this stage, you should wait for the batter to cool down. Ideally, you want it to reach 38°C (100°F). You can also use this time to preheat your oven to 75°C (170°F).

Once the batter has cooled, add instant yeast and whisk to combine. Cover the mixing bowl with plastic wrap or saran wrap and let the batter rest in the preheated oven. Turn off the oven and let the batter rest for about 40 minutes.

Fermentation: cover the bowl and rest the batter in a warm oven for 40 minutes

Fermentation is an important step in the process of making Chinese steamed rice cakes. After mixing the batter, it is crucial to let it rest and ferment in a warm environment. This allows the yeast to activate and creates the desired honeycomb texture in the cake.

To create the optimal environment for fermentation, preheat your oven to 75°C (170°F). While the oven is preheating, prepare your batter by mixing rice flour, water, and sugar. For this step, you can either boil the sugar with water and then add it to the rice flour, or blend the rice flour with water and then add sugar. Allow the batter to cool until it is warm to the touch or reaches a temperature of 38°C (100°F).

Once the batter has cooled, add instant yeast and whisk to combine. Cover the mixing bowl with plastic wrap or a lid. Place the covered bowl in the preheated oven and turn off the heat. The warm oven provides an ideal environment for the yeast to activate and the batter to ferment. Let the batter rest for about 40 minutes.

During fermentation, the yeast will feed on the sugars in the batter and produce carbon dioxide gas. This will create air bubbles in the batter, giving it a foamy appearance. The fermentation process not only contributes to the desired texture of the cake but also adds a subtle flavour to the rice cake.

After 40 minutes, you should see many small bubbles on the surface of the batter, and the volume of the batter should have increased slightly. This indicates that the fermentation was successful and the batter is ready to be steamed.

Steaming: pour the batter into a hot, oiled pan, and steam for 15 minutes

Now that you've prepared your batter, it's time to steam your Chinese rice cake! Here is a detailed, step-by-step guide:

Firstly, ensure your steamer is ready. You can use a bamboo steamer, which is traditional and effective as bamboo absorbs steam. If you don't have a bamboo steamer, you can use a pot with a lid, but be sure to wrap the lid with a kitchen towel to prevent condensation from dripping onto the cake.

Next, heat your cake pan. You want it to be hot but not scalding—it shouldn't be so hot that you can't handle it with bare hands. Brush the pan with oil to prevent the cake from sticking.

Now, give your batter a final stir to ensure everything is well mixed, then pour the batter into the pan. Place the pan in the steamer and close the lid.

Steam the cake for 15 minutes. Then, turn off the heat and let the cake sit in the steamer for an additional 10 minutes. This extra time will ensure the cake is fully cooked and give it a chance to rest.

After 10 minutes, remove the pan from the steamer and let the cake cool slightly. This will make it easier to handle. Run a knife along the edges of the pan to loosen the cake, then flip it onto a plate or wire rack to cool completely.

And that's it! Your Chinese steamed rice cake is now ready to be enjoyed. You can cut it into wedges and serve it with some hot tea.

Cooling: allow the cake to cool for 5-10 minutes before removing from the pan and serving

Cooling the cake is an important step in the process of making Chinese steamed rice cake. Once the cake is removed from the steamer, it is important to let it cool slightly in the pan before serving. This allows the cake to set and makes it easier to handle.

The recommended cooling time is 5 to 10 minutes, depending on the recipe. During this time, the cake will continue to cook slightly, and the steam will escape, preventing the cake from becoming soggy. It is important not to leave the cake in the pan for too long, as it can become dry and dense if it cools completely in the pan.

After the cake has cooled slightly, it can be removed from the pan by running a knife along the edges to loosen it. It can then be flipped onto a plate and then onto a wire rack to cool completely. The cake should be allowed to cool to room temperature before serving. This will ensure that the cake has the best texture and taste.

Once the cake has cooled completely, it can be cut into wedges or cubes and served. It is often served at room temperature, although some people also enjoy it warm. The cake can be stored at room temperature for a day or two or in the refrigerator for up to a week.

Frequently asked questions