CHINESE STICKY CAKE RECIPES

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CHINESE STEAMED RICE CAKE—BAI TANG GAO | CHINA SICHUAN FOOD



Chinese Steamed Rice Cake—Bai Tang Gao | China Sichuan Food image

Fluffy and chewy Chinese rice cake--Bai Tang Gao

Provided by Elaine

Categories     Dessert

Total Time 155 minutes

Prep Time 130 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 5

250 g rice flour ( , 2 cups+2 tablespoon)
500 ml water
5 g yeast+20ml warm water ( , under 40?)
110-150 g sugar
1/8 tsp. several drops of oil ( , corn oil)

Steps:

  • In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
  • In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
  • Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
  • Mix yeast with 20ml and set aside for 5 minutes.
  • Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
  • Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
  • Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
  • Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
  • Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.

Nutrition Facts : Calories 681 kcal, CarbohydrateContent 156 g, ProteinContent 8 g, FatContent 2 g, SodiumContent 14 mg, FiberContent 3 g, SugarContent 55 g, ServingSize 1 serving

CHINESE RESTAURANT-STYLE STICKY RICE RECIPE - FOOD.COM



Chinese Restaurant-Style Sticky Rice Recipe - Food.com image

I found this in Cook's Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I've stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There's nothing special here as far as ingredients, it's just a very simple method! Thanks Cook's Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes. NOTE: This recipe doesn't claim to be authentic sticky rice, just a convenient method of utilizing the white rice in your pantry to make rice with a sticky consistency.

Total Time 25 minutes

Prep Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 3

2 cups long grain white rice
3 cups water
1/2 teaspoon salt

Steps:

  • Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
  • Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
  • Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

Nutrition Facts : Calories 337.6, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 300.6, CarbohydrateContent 74, FiberContent 1.2, SugarContent 0.1, ProteinContent 6.6

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