There are two types of Japanese rice-steamed cakes- one is made from pure rice flour (with large spongy like holes) or made from scratch by soaking the rice first and the other is made with rice flour and plain flour (with small holes). Although the ingredients are similar, the two types of Japanese rice-steamed cakes are different. Pure rice flour rice cake , also known as Bai Tang Gao in mandarin is fluffy and chewy and usually served after cooling down while rice flour and plain flour also known as Rice Fa Gao is served while it is still warm.
Ingredients
- rice 400g
- water 200g
- yeast 4g
- flour 80g
- white sugar 80g or to taste
- oil
Procedure
The batter for this Japanese rice-steamed cake is thick and similar to chiffon cake batter. To achieve a good result, follow the simple steps below:
- Wash and soak rice for 2 or 3 hours.
- Pour the washed and soaked rice into the blender, add water and blend until smooth.
- Transfer the batter into a large mixing bowl, add yeast , flour and sugar; cover and allow to rise to double size of the batter.
- After the batter has doubled in size, stir and stir gently until properly incorporated.
- Brush your non-stick cups with oil and carefully pour the batter halfway into them. You could sprinkle some toppings of choice if you want or not..
- Bring water to a boil for 30minutes, arrange your cake cup into the pot and simmer for 3 minutes.
Enjoy!
