Saturday, March 26, 2011

Bai Tang Gao (Steam Chinese Rice Cake)

If you bring me to a Kueh Kueh stall and asked me to pick one..I will surely pick Bai Tang Gao as it's nice and sweet.  This Kueh is simple and easy to make too.

Ingredients:

140g Rice Flour
110g White Fine Sugar
300ml Water
2 Pandan Leaves (Tie Knot)
1/2 tsp Dried Yeast
1/4 tsp Salt
1/2 tsp Oil

Method:
  • Add 150ml Water to Rice Flour and stir mix well.
  • Put Sugar with balance 150ml water in a pot and put in pandan leave and bring it to boil and remove.
  • Remove pandan leave and pour Syrup into the Rice Flour mixture and stir well.  Sieve and leave it aside to cool.
  • Dissolve Dried Yeast with 1 tbsp warm water and add into rice flour mixture and stir well and leave it aside for 2 hours for the yeast to take effect.
  • Grease a tin and heat wok or steamer with water till boil and place the tin in the wok/steamer.
  • Once the tin is heated, pour the mixture into the tin and cover lid and steam it for 20 minutes till done.
  • Remove from wok and leave to cool.
  • Cut and serve!!
Ta-Dah....done...easy as 123!!!  Try it!!

Cook's Note:
* You can use brown sugar instead of white sugar then you will have brown sugar steam cake then!

2 comments:

  1. Would it be ok if we dont use pandan leaf? and is there any substitute for it.

    By the way, I am so happy i found this recipe. I remember eating this as a kid. Im korean and these days, the "Sool Dduk" i had as a kid looks different. It used to look like the pictures you have on your website. These days the korean ones look more like bread on the inside.
    Anyways, Thanks!!

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  2. How do you know when it's "done?" I have my grandmother's recipe which is very similar to yours, and it says to steam it for 15 min. At 15 min, when it cools it's still a goopy mess that tastes yeasty. At 45 min, it's still not done. I think I will have to steam it for over an hour before it gets done. Any suggestions?

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