How To Make Fa Gao

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!

Prep Time 30

Cook Time 28

Resting Time 1 20

Servings

Calories 371kcal

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.

Nutrition