Steamed Rice Cake (Zheng Zheng Gao)
Steamed Rice Cake is a traditional Chinese pastry, soft and sweet, symbolizing progress and prosperity. Easy to make, perfect as a dessert or snack.
Ingredients
6 items- Rice flour 150 grams
- Glutinous rice flour 50 grams
- Brown sugar 100 grams
- Warm water 200 ml
- Baking powder 2 grams
- Vegetable oil as needed
Nutrition
Steps （6 steps）
In a large bowl, combine rice flour, glutinous rice flour and baking powder. Sift the mixture to remove lumps.
Finely chop the brown sugar and dissolve it in 200 ml warm water. Stir until fully dissolved and let cool until warm (about 30°C).
Gradually pour the sugar water into the flour mixture, stirring constantly to form a smooth batter. Let it rest for 20 minutes to hydrate the flours.
Brush the inside of steamer dishes or small bowls with oil. Stir the batter briefly, then pour into the molds until 80% full.
Bring water in a steamer to a boil. Place the molds in the steamer, cover, and steam over high heat for 15 minutes, then reduce to medium heat for 5 more minutes.
Turn off the heat and let sit covered for 2 minutes to prevent shrinking. Remove, cool, then use a toothpick to loosen edges and unmold. Cut into pieces and serve.
Tips
Do not use water that is too hot to dissolve the sugar or it may cook the flour and cause lumps. The resting step is crucial for a smooth texture. Ensure enough water in the steamer and do not open the lid during steaming.
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