This rice flour Fa Gao is easy to make with pantry-friendly ingredients and has a delightful elasticity, ensuring it doesn’t collapse or shrink. The addition of dried fruits adds an extra layer of flavor and texture, making this steamed rice cake a perfect treat for breakfast, snacks, or festive occasions!
WHAT IS FA GAO?
Fa Gao, also known as Chinese Prosperity Cake or Fortune Cake, is a traditional Chinese steamed cake that holds great cultural significance.
The name “Fa Gao” (发糕) translates to “prosperity cake,” with “fa” meaning “to rise” or “to prosper,” which symbolizes growth, wealth, and good fortune.
In China, people often make Fa Gao during the Chinese New Year, but in my house, we enjoy making them all year round.
Fa Gao is a staple here, and my daughter can’t get enough of them!
There are so many delicious variations; I’ve shared recipes like Purple Sweet Potato Steamed Cake, Pumpkin Fa Gao, and Brown Sugar Fa Gao before.
The key difference with this recipe is that it uses rice flour as the main ingredient, while many others rely on all-purpose flour.
Just a note: rice flour and glutinous rice flour are not the same. I typically use glutinous rice flour for various Chinese treats, including Tang Yuan, Mochi, and sticky pancakes.
Ingredients
For the Batter:
- 320 g rice flour
- 20 g all-purpose flour
- 60 g white sugar
- 3 g high-sugar-tolerant yeast
- 300 g water
- Dried fruits to taste (such as raisins, dried jujubes, or your choice)
For Lining the Mold:
- Parchment paper (to line the mold)
Instructions
Prepare the Batter:
- In a large mixing bowl, combine 320 g of rice flour, 20 g of all-purpose flour, and 60 g of white sugar. Mix well until evenly combined.
- Add 3 g of high-sugar-tolerant yeast and gradually add 300 g of water to the flour mixture. Stir using chopsticks or a whisk until the batter is smooth and free of lumps. The batter should be pourable and have a thick, creamy consistency.
First Proofing:
- Cover the bowl with plastic wrap and place it in a warm area to rise. Let it proof until it has doubled in size, which usually takes about 1 to 2 hours, depending on the room temperature. You’ll know it’s ready when the batter has expanded significantly and is filled with bubbles on the surface.
Deflating and Preparing the Mold:
- Once the batter has risen, gently stir it again with chopsticks or a whisk to deflate it. This step helps to remove excess air bubbles.
- Line a suitable mold (round or square, depending on your preference) with parchment paper. Pour the deflated batter into the prepared mold, smoothing the surface with a spatula. Lightly shake the mold to level the batter and release any trapped air bubbles.
Second Proofing:
- Cover the mold with a clean kitchen towel and let it rise in a warm area for an additional 20 minutes. This second proofing allows the batter to expand even further.
Decorate and Steam:
- After the second proofing, sprinkle a generous amount of dried fruits on the surface of the batter for added flavor and decoration.
- Prepare a steamer by adding enough water and bringing it to a boil. Place a steaming basket over the pot. Carefully place the mold with the batter into the steaming basket.
- Cover the pot with a lid and steam over medium heat for about 25 minutes. Ensure the water is boiling during steaming for even cooking.
Cooling:
- Once the steaming time is complete, avoid opening the lid immediately. Let the rice cake sit for about 3 minutes to allow it to adjust to the temperature change, which helps prevent shrinkage.
Unmolding and Serving:
- After cooling slightly, carefully remove the rice cake from the mold. Allow it to cool completely on a wire rack.
Once cooled, transfer it to a cutting board and use a sharp knife to cut it into small pieces. Serve warm or at room temperature.
How To Make Fa Gao
Ingredients
For the Batter:
- 320 g rice flour
- 20 g all-purpose flour
- 60 g white sugar
- 3 g high-sugar-tolerant yeast
- 300 g water
- Dried fruits to taste such as raisins, dried jujubes, or your choice
For Lining the Mold:
- Parchment paper to line the mold
Instructions
Prepare the Batter:
- In a large mixing bowl, combine 320 g of rice flour, 20 g of all-purpose flour, and 60 g of white sugar. Mix well until evenly combined.
- Add 3 g of high-sugar-tolerant yeast and gradually add 300 g of water to the flour mixture. Stir using chopsticks or a whisk until the batter is smooth and free of lumps. The batter should be pourable and have a thick, creamy consistency.
First Proofing:
- Cover the bowl with plastic wrap and place it in a warm area to rise. Let it proof until it has doubled in size, which usually takes about 1 to 2 hours, depending on the room temperature. You'll know it's ready when the batter has expanded significantly and is filled with bubbles on the surface.
- Deflating and Preparing the Mold:
- Once the batter has risen, gently stir it again with chopsticks or a whisk to deflate it. This step helps to remove excess air bubbles.
- Line a suitable mold (round or square, depending on your preference) with parchment paper. Pour the deflated batter into the prepared mold, smoothing the surface with a spatula. Lightly shake the mold to level the batter and release any trapped air bubbles.
Second Proofing:
- Cover the mold with a clean kitchen towel and let it rise in a warm area for an additional 20 minutes. This second proofing allows the batter to expand even further.
Decorate and Steam:
- After the second proofing, sprinkle a generous amount of dried fruits on the surface of the batter for added flavor and decoration.
- Prepare a steamer by adding enough water and bringing it to a boil. Place a steaming basket over the pot. Carefully place the mold with the batter into the steaming basket.
- Cover the pot with a lid and steam over medium heat for about 25 minutes. Ensure the water is boiling during steaming for even cooking.
Cooling:
- Once the steaming time is complete, avoid opening the lid immediately. Let the rice cake sit for about 3 minutes to allow it to adjust to the temperature change, which helps prevent shrinkage.
Unmolding and Serving:
- After cooling slightly, carefully remove the rice cake from the mold. Allow it to cool completely on a wire rack.
- Once cooled, transfer it to a cutting board and use a sharp knife to cut it into small pieces. Serve warm or at room temperature.
Leave a Reply