Troubleshooting Chinese Steamed Rice Cakes: What You're Doing Wrong

There are many reasons why your Chinese steamed rice cake might not be cooking right. The most common issue is that the yeast is added when the mixture is still too hot, which kills the yeast and prevents the cake from rising. Other issues include using the wrong type of flour, not mixing the batter to a smooth and thin consistency, and over-steaming the cake, resulting in a dense and dry texture.

Using the right type of flour

When making Chinese steamed rice cake, it is important to use the right type of flour to achieve the desired texture and colour. The type of flour you use can affect the overall outcome of your cake.

Rice flour is the key ingredient in this traditional Chinese dessert. However, it is important to note that not all rice flours are created equal. The brand and type of rice flour you choose can impact the final result. Some brands may yield a slightly sticky cake with a yellowish tint, deviating from the desired snow-white colour. Therefore, it is recommended to use a trusted brand, such as Erawan, to ensure the best results.

Additionally, the texture of the rice flour plays a crucial role. Using rice flour specifically meant for this recipe is essential, as other types of rice flour, such as sweet rice flour, will result in a mochi-like consistency. The ideal rice flour should not be glutinous and will produce a cake with a chewy texture.

When preparing the batter, it is crucial to mix the rice flour with water first, creating clumps. This step ensures that the flour is properly hydrated and helps to avoid a soupy consistency. You can then add the hot boiling water and sugar liquid, whisking until you achieve a smooth batter.

Furthermore, the quality of the flour can impact the stickiness of the dough. A high-quality rice flour will gradually become less sticky as you continue to knead it. If the dough still feels very sticky after several minutes of kneading, you can add another tablespoon of rice flour to adjust the consistency.

In summary, using the right type of rice flour is essential for creating authentic Chinese steamed rice cake. By choosing a reputable brand, ensuring the correct texture, and properly hydrating the flour, you can achieve the desired colour, texture, and taste for this traditional dessert.

Getting the right batter consistency

Ingredients

First, let's talk about the ingredients you'll need for the batter:

• Rice flour: Use finely milled rice flour to give the cake a stretchy and chewy texture. Make sure to use plain rice flour, not glutinous rice flour or mochiko flour.
• Sugar: White granulated sugar is recommended to achieve the desired white colour and light sweetness.
• Water: Use room-temperature or warm water (not hot) to mix with the yeast. You'll also need additional water to create a simple syrup by dissolving sugar in it.
• Yeast: Active dry yeast or instant yeast is typically used. Yeast is crucial for creating the cake's spongy and bouncy texture.

Mixing the Batter

Now, let's go through the steps to mix the batter:

• Dissolve the sugar in hot water to create a simple syrup. Set this aside to cool down.
• In a separate bowl, mix the rice flour with the simple syrup. Whisk until you have a smooth batter without any lumps.
• Let the batter cool down to room temperature or below 38°C (100°F). This step is important to avoid killing the yeast when you add it.
• Once the batter has cooled, add the yeast. Stir to combine, making sure the yeast is fully dissolved.

Fermentation

The fermentation process is key to the success of your Chinese steamed rice cake:

• Cover the bowl with cling film or a kitchen towel and let the batter ferment at room temperature.
• The fermentation time can vary from 1 to 4 hours, depending on the temperature. The ideal temperature range is around 25-28°C.
• You'll know the fermentation is complete when you see lots of small bubbles on the surface of the batter, and it has doubled in volume. This indicates that the yeast is active and doing its job.

Steaming

Finally, it's time to steam your Chinese steamed rice cake:

• Brush your steaming moulds or cake pan with oil. Pour the batter into the moulds, filling them up to 80% full.
• Bring water to a boil in a wok or a large pot. Place the steaming rack or basket inside and put the moulds on top.
• Cover the lid with a kitchen towel to absorb condensation and prevent water droplets from falling onto the cake. This is crucial to avoid a soggy cake.
• Steam the cakes over high heat for about 20 minutes. The thicker your cake, the longer it may take. Use the toothpick test to check for doneness. Insert a toothpick into the centre of the cake, and if it comes out clean, your cake is ready.
• Remove the cake from the steamer and let it cool slightly before demoulding.

Remember, the key to getting the right batter consistency is to follow the recipe precisely, mix until smooth, and allow proper fermentation. Happy cooking!

Properly steaming the rice cake

Steaming is a crucial step in making Chinese steamed rice cakes. Here are some tips to ensure you are steaming the rice cakes properly:

• Use a high-quality steamer like a bamboo steamer. Bamboo steamers are preferable because they absorb steam, and any condensation that forms will be absorbed by the bamboo instead of dripping onto the rice cakes.
• If you don't have a bamboo steamer, you can use a pot with a lid. Be sure to wrap the lid with a kitchen towel to prevent condensation from collecting and dripping into the pan.
• Preheat the steamer before adding the rice cake batter.
• Place the rice cake batter in a greased pan before putting it in the steamer.
• Steam the rice cakes for 10-15 minutes. You can check if the rice cakes are done by inserting a toothpick into the centre of the cake. If it comes out clean, the cakes are ready.
• Once the rice cakes are done, turn off the heat and let the rice cakes rest in the steamer with the lid on for 2-5 minutes.
• Remove the pan from the steamer and let the rice cakes cool completely before serving or storing.

Preventing overcooking

To prevent overcooking your Chinese steamed rice cake, follow these tips:

• Use the right type of flour. Be sure to use rice flour, which is made from finely milled rice. Do not replace it with Mochiko flour, sweet rice flour, or all-purpose flour.
• Make sure your batter is the right consistency. It should be smooth and thin. Mix until all lumps are gone.
• Steam properly. Use a high-quality steamer like a bamboo steamer and preheat it before steaming the cake. If you don't have a bamboo steamer, use a pot with a lid, and wrap the lid with a kitchen towel to prevent condensation from collecting and dripping into the pan.
• Do not overcook. Over-steaming will result in a dense and dry cake. The cake is done when the sides just start to detach from the pan, and when you push the top of the cake, it springs back.
• Check if it is cooked by inserting a toothpick or chopstick into the centre of the cake. If it comes out clean, with a few sticky crumbs, it is done.
• If your pan is shallower and smaller than a 9-inch pan, you will likely need to reduce the steaming time. If your pan is bigger, you may need to increase the steaming time. Experiment and adjust the timing according to your pan size.

Yeast activation

Understand Yeast's Role:

Yeast is essential for giving your rice cake its signature "honeycomb" texture and making it rise. It is a single-celled living microorganism that ferments and leavens the batter naturally. When yeast comes in contact with the batter, it produces carbon dioxide and ethanol, resulting in the cake's spongy and airy consistency.

Use the Right Water Temperature:

The water temperature plays a critical role in yeast activation. Yeast is a living organism, and using water that is too hot will kill it. The ideal temperature range for activating yeast is between 110°F and 120°F (38°C to 49°C). Water that is too cold may slow down or hinder the activation process.

Mix Yeast with Warm Water:

To activate the yeast, combine it with warm water, typically around 110°F (43°C). This step allows the yeast to bloom and become active. Let it sit for a few minutes until you see bubbles forming on the surface, indicating that the yeast is alive and active.

Avoid Hot Sugar Syrup:

When adding the hot sugar syrup to the rice batter, ensure that it has cooled down sufficiently before mixing in the yeast. Adding the yeast to a mixture that is too hot will kill the yeast and hinder the activation process. Allow the mixture to cool to around room temperature or 30°C (86°F) before adding the yeast.

Fermentation and Proofing:

After mixing the yeast with the rice batter, cover the bowl with plastic wrap or a kitchen towel and let it ferment at room temperature. This process allows the yeast to feed on the sugar and produce carbon dioxide, creating air bubbles in the batter. The fermentation time can vary, but it typically takes around 1-2 hours or until you see bubbles formed on the surface.

Check for Bubbles:

A crucial indicator of successful yeast activation is the presence of bubbles in the batter. After the fermentation process, you should see a thick layer of small bubbles on the surface. If there are no bubbles, it means the yeast was likely killed during activation, or it may have expired.

Avoid Condensation:

During the steaming process, be cautious of condensation on the lid, as water droplets falling onto the cake can affect the texture. Use a bamboo lid/steamer, or cover the lid with a towel to absorb the condensation and prevent it from dripping onto the cake.

By following these steps and tips for yeast activation, you can ensure that your Chinese steamed rice cake turns out light, airy, and with the desired honeycomb texture.

Frequently asked questions