Steamed rice cake, or *fāgāo*, is a beloved Chinese soft, fluffy dessert made from fermented rice batter. Here’s a basic guide to making it at home.
Ingredients:
- 200g rice flour (or glutinous rice flour for chewier texture)
- 150g sugar (adjust to taste)
- 1 tsp yeast
- 150ml warm water
- Optional: red dates, raisins, or osmanthus for flavor
Steps:
1. Prepare the batter: Mix rice flour, sugar, and yeast in a bowl. Gradually add warm water, stirring until smooth. The consistency should be thick but pourable, like pancake batter.
2. Ferment: Cover the bowl with a damp cloth and let it rest in a warm place for 4–6 hours, or until doubled in size and bubbly.
3. Add extras: Gently fold in optional ingredients like red dates to avoid deflating the batter.
4. Steam: Pour the batter into greased molds (fill ¾ full). Steam over high heat for 25–30 minutes. Insert a toothpick—if it comes out clean, it’s done.
5. Serve: Let it cool slightly before serving. Enjoy it plain or with a drizzle of honey.
Tips: For a savory version, replace sugar with salt and add chopped scallions or dried shrimp. Fermentation time varies by room temperature; patience ensures the cake’s signature fluffiness. This versatile treat is easy to customize and perfect for breakfast or snacks!
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