How Can I Make A Chinese Rice Cake Very Fast

This Chinese steamed rice block (or bai tang gau) has a sweet, slightly chewy addictive texture and an intriguing honeycomb pattern on the inside.

In honor of lunar new twelvemonth coming up, I decided that I would share a recipe for Chinese steamed rice block with you all because this is something that I haven't seen very often in the blogging community. It is fabricated of v ingredients (rice flour, carbohydrate, water, yeast,oil) and it'southward direct translation of "white sugar cake" is a perfect reflection of it's simplicity.

Chinese steamed rice block is cornball

I grew up eating this Chinese steamed rice cake for breakfast and for that reason, it'due south such a nostalgic treat for me to have. I actually used to take to fight brother deer for it because mother deer would only buy one slice from the bakery and expect us to share it between the two of us.

It's funny how she thought that nosotros would really share…when what really happened was brother deer would take a big ol' bite of the rice cake and being the germaphobe I was, I wouldn't want to have it anymore. I guess he got the better end of that deal.

Creating the honeycomb design

I didn't mind also much though because the chief reason as to why I adored this treat then much was because of it's intriguing, unique stringy "honeycomb" like pattern.

This design is created as a outcome of the rice flour and yeast. Yeast is more than traditionally used in yeast breads where the dough becomes a cohesive lump, merely the consistency of this is more batter similar and is quite runny.

And unlike nearly of the rice cakes that surface around this blazon of year where the base is made out of gummy/sweet rice flour, this rice cake uses regular rice flour instead.

Confusing the two could lead to a completely different terminate production then information technology'due south important to be aware of this when yous're buying rice flours. Gluey rice flour yields a chewier, mochi like texture in your bakes while rice flour lightens and fluffs your bakes up.

I hope you all found this recipe to exist interesting and are able to add information technology to your baking books for trying out in the future!

Try these other recipes that utilise rice flour!

Glutinous rice balls

Gluten-free baked mochi rice cake

Gluten free mochi donuts

Baked rice cake bars

Chinese steamed rice cake recipe

Chinese steamed rice cake (bai tang gau)

• 2 cups rice flour (NOT sticky)
• 2 cups water
• 5g yeast + 1 tablespoon warm water
• ¾ loving cup carbohydrate
• ⅛ teaspoon oil

1. Combine the yeast and ane tablespoon water in a measuring cup. Prepare bated to bloom for five minutes.
2. In a bucket, combine the carbohydrate and 1½ cup of water. Bring information technology to a simmer on low-medium heat until the carbohydrate is dissolved. Remove from heat.
3. In a large basin, combine the rice flour and the remaining ½ cup of water. Stir to combine. Add in the hot sugar water, oil and yeast mixtures. Mix until incorporated.
4. Cover the mixture with plastic wrap and place it in a warm place for ii-iii hours to proof. At the terminate of the proofing process, there should be a layer of bubbles on the surface of the mixture
5. When the batter is ready, prepare a shallow dish past greasing information technology with oil.
6. Ready your steamer for steaming past boiling the h2o. Pour your batter in to the shallow dish and place it within the steamer.
7. Cover and allow steam for fifteen minutes on high heat. Plow the heat off and let it to keep cooking in the steamer for x minutes before removing.
8. Remove the steamed cake from the dish by turning information technology out onto a plate. Let cool before slicing and serving. It is best enjoyed chilled.

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Source: https://eatmunchlove.com/chinese-steamed-rice-cake-bai-tang-gau/

Posted by: nievessomidur.blogspot.com

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